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This Sea Salt Focaccia bread is just want your next dinner needs! Baking bread doesn’t have to be hard, and this Focaccia is no exception plus it’s so versatile! Make into a pizza, sandwiches or just eat with your favorite pasta!
This Sea Salt Focaccia has to be one to the easiest breads I have ever made! Yes, you still have to let it rise twice but there isn’t a lot of manipulating the dough in the process. Plus, it’s made with olive oil, so there isn’t any sticky mess to deal with!
Now, if you don’t have a stand mixer with a dough hook attachment don’t fret. I will explain both.
First, mix the warm water with the yeast and let sit for at least 5 minutes. I would use the bowl you plan to use to mix the dough. The yeast mixture should get foamy. If it doesn’t your yeast might be bad.
Once you have foamy yeast mixture, add in the olive oil, sugar and flour. If you are using a stand mixer, attach the dough hook and let it mix and knead for 5 minutes. If the dough is sticking to the sides of the bowl, add a little more flour. Honestly, I have never had to add more flour.
If you are mixing by hand, stir with a spoon until the dough comes together and then turn it out on a lightly floured surface and knead by hand for 5 minutes until smooth.
Place the dough in an oiled bowl and cover with plastic wrap. Let rise for one hour. It should double in size so make sure your bowl is large enough for it to grow!
Then pour the remaining olive oil in the bottom of a 12×17 sheet pan and press the dough into the pan. Try to press as evenly as possible getting to the edges.
Cover with a kitchen towel and let rise for one hour. After an hour, preheat the oven to 450 degrees.
With your fingers, dimple the top of the dough and then sprinkle with coarse sea salt.
Bake in the lower half of the oven but not on the bottom rack for 15 minutes. Remove from oven, slice and serve with your favorite dipping sauce or olive oil!
Enjoy!
Recipes you might like:
- 5 tsp Dry Active Yeast
- 1 3/4 cup Warm Water
- 3/4 cup Olive Oil, divided
- 1 tsp Granulated Sugar
- 5 cups All-Purpose Flour
- Coarse Sea Salt
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In a large bowl, combine yeast and warm water. Let sit for 5 – 10 minutes. Mixture will become foamy.
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Add in a 1/2 cup of olive oil, sugar and flour.
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Using a dough hook attachment, combine and knead for 5 minutes. If dough is still sticking to the sides, add a little flour until the dough is smooth and doesn't stick. If mixing by hand, stir ingredients until dough comes together and then turn out onto a lightly floured surface and knead for 5 minutes.
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Transfer dough to a large greased bowl and cover with plastic wrap.
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Let dough rise for 1 hour. Dough should double in size.
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Pour remaining 1/4 cup of olive oil onto a 12×17 sheet pan.
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Turn dough out and press evenly into the pan, trying to get to the edges.
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Cover with a kitchen towel and let rise for 1 hour.
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Preheat oven to 450 degrees and place an oven rack in the lower half of the oven.
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Remove kitchen towel and gently dimple the top of the focaccia with your fingers and sprinkle with sea salt.
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Bake for 15 minutes.
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Slice and enjoy!