Ridiculously Easy Focaccia Bread

I feel like I’m introducing you to an old friend, as I’m writing this post about this fabulous, easy focaccia bread. I’ve been making it all summer, despite the fact that it’s been a crazy couple of months as we packed up our home in Raleigh after 37 years and moved to the mountains of North Carolina near Asheville. Believe me, the only frequent-flyers in my kitchen this summer have been recipes that took minimal effort and (of course) were super delicious!

The first time I made this easy focaccia bread I was thrilled with the results and knew that it had to go into our Café Ridiculously Easy Series. How does a recipe get labeled “ridiculously easy”? Well, here at The Café, it has to have certain characteristics to earn that prestigious label:

A recipe that takes minimal effort and minimal hands-on time to put together. (Resting, rising or chilling time is not taken into consideration.)
It’s also one that produces fabulous, super delicious results, ie, results that “appear” to have taken lots of time, talent, prowess and/or hard work.
Ridiculously easy recipes have to work well on those busy days when time is short and expectations are high.

And last, ridiculously easy recipes are perfect for entertaining, mostly because of the first two characteristics. They take the stress out of dinner parties and gatherings of families and/or friends and allow you more time to enjoy your guests. Bottom line? They are super simple, something anyone can do. (Shhhh! We’ll keep that part our secret.)

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2¼ teaspoons instant yeast (1 packet)
• 2 cups warm tap water
• 1 teaspoon butter for greasing pan
• 4 tablespoons olive oil divided
• Italian seasoning or finely chopped fresh herbs
• flaky sea salt I like Maldon

Instructions
Prepare the dough:

1. In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is incorporated. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
2. Lightly butter two 9-inch cake pans. Line pans with parchment paper. Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours depending. The dough should cover most of the pan.
3. ............................

for full recipes please see : thecafesucrefarine.com

Share this post