This delicious homemade bread recipe is the best focaccia recipe and focaccia toppings for you. Super easy, no-knead and no mixer recipe. And if you need more…
Say hello to the best recipe which is needed NOW.
Yes, now is the time. We all need the recipe that is homemade, easy and joy.
So for today it is not the cappuccino, it is not Nutella recipes, it is not homemade cheese, pizza dough or baked pasta … BUT it is the recipe for your soul.
Your abused and please help me soul which is trying to fight with this society. And if you need to fight the society all you need is…
BREAD … So, let me tell you more about this recipe.
DESCRIPTION OF BEST FOCACCIA RECIPE
3 IMPORTANT FACTS ABOUT THIS RECIPE:
- NO KNEAD
- NO MIXER
- 5 INGREDIENTS RECIPE
Add to that zero effort and zero skill to make this recipe and you have the winner.
Bread winner recipe for all of you who never baked the bread.
So, this is your recipe. The absolute beginner focaccia recipe.
The most important ingredient for this recipe is the flour. I made homemade focaccia with the following flours:
- all purpose (no bleached flour)
- organic all purpose flour
Since you want to make this recipe you need to buy the following ingredients.
SHOPPING LIST FOR FOCACCIA
- flour (all purpose and no bleached, organic all purpose)
- instant yeast
- salt
- olive oil
- water
EQUIPMENT NEEDED
-baking pan (your choices are: 9 by 9 inches, 9 by 13 or baking sheet)
-glass or plastic bowl (I like to use glass measuring cup, 8 cups capacity or 2 L)
ACTION TIME
MAKING Best Focaccia Recipe and Focaccia Toppings
Ingredients
3 cups flour
2 tsp instant yeast
1 1/2 cups water
2 tsp salt
3 TBSP olive oil
Focaccia toppings: sea salt, rosemary, Italian parsley, salt, oregano, garlic, onions, thyme, tomatoes, red peppers, mozzarella cheese and more…
INSTRUCTIONS FOR MAKING THE BEST FOCACCIA RECIPE
In your favorite bowl add flour, salt and instant yeast.
Then add the water (temperature about 110 F)
Mix with the metal spoon or rubber spatula until the ingredients are incorporated and water is absorbed. (it is about 1 to 2 minutes).
Rub the surface with olive oil. (just a little)
Cover with plastic wrap and tea towel.
Transfer to the fridge for 24 to 72 hours.
Line the pan of your choice with parchment paper or aluminum foil.
Coat with baking spray or grease with butter. (this is important step).
Pour 1 TBSP of olive oil in the center of pan.
Remove the dough from the fridge.
Use two forks, gather up edges of dough farthest from you and lift up and over into the center of bowl.
Rotate the bowl in quarter turns 2 more times or until you deflate dough and for a rough ball.
Transfer into prepared pan with olive oil.
Roll the dough in the oil or coat it in oil.
Let rise in a warm spot until doubled in size.
DO NOT COVER THE DOUGH. Yes, let rise, UNCOVERED.
Time for rise: about 3 to 4 hours.
How do you know the dough is ready? The secret is in your finger.
BAKING FOCACCIA AND FOCACCIA TOPPINGS
Poke with your finger. If it spring back slowly it is ready.
Preheat oven to 425 F.
Lightly oil your hands. Dimple focaccia with your fingers, all the way to the bottom of the pan.
Sprinkle with sea salt and focaccia toppings of your choice.
If using Italian parsley, rosemary be sure to pour olive oil over it.
Important: you can bake using 8 by 8 inch pan, 9 by 13 (if you want thin focaccia for sandwiches or 9 inc round pie and so on…). Just check the time. Bake until golden brown.
Bake for about 24 minutes at 425 F or until golden brown.
Let it cool for 15 minutes before serving. (if you can wait)
Enjoy with healthy Greek salad, homemade cheese or 5 Star Salad in a Jar – Office Lunch.
Quick Note
Flour – I tested this recipe with all purpose, unbleached flour. I tried Robin Hood, original all purpose flour. Also, the NO Name all purpose flour worked.
Organic Flour – This is the more expensive version if you want to make the best homemade focaccio recipe. I used organic flour from Saskatchewan, Canada. The name is ONE ORGANIC FARM. I LOVE, LOVE THIS FLOUR. It is amazing 100% grown, milled and packaged in Canada. If you have an opportunity, buy this product. It is worth it.
Instant yeast – buy your favorite brand.
Active yeast – If using the active dry yeast, add yeast, 1/4 tsp sugar and water and let it stand for about 10 to 15 minutes or until foamy. Then follow the recipe.
FOCACCIA TOPPINGS
If you are asking what goes well on focaccia the answer is: everything you like like…
- sea salt
- Italian parsley
- rosemary
- thyme
- tomatoes
- red peppers
- garlic and more…
How do you not burn focaccia toppings?
This is super IMPORTANT: COAT ALL THE HERBS WITH A LAYER OF OLIVE OIL. (yes, you want to prevent the burning while you bake)
FREEZING FOCACCIA
You can freeze focaccia for up to one month. Slice it up, wrap very well and place in the freezer.
How can you keep focaccia Fresh?
Cut the focaccia bread into smaller pieces. Wrap into plastic wrap and then into a layer of aluminum foil. Store it in a plastic bag.
MAKING HOLES IN FOCACCIA
Oil your fingers with olive oil and use them to push holes all over the dough. Making holes in focaccia is important because it helps ensure an even bake.
IMPORTANT: You should not press down all the way to the pan as this could rip holes into the dough.
FINAL NOTE for easy, homemade focaccia
This is the recipe for the best focaccia recipe and focaccia toppings for you and your family.
Enjoy and share.
Difficulty Level: Easy
Final Grade: A+++
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Best Focaccia Recipe and Focaccia Toppings
This delicious homemade bread recipe is the best focaccia recipe and focaccia toppings for you.
Super easy, no-knead and no mixer recipe.
Ingredients
- 3 cups flour
- 2 tsp instant yeast
- 1 1/2 cups water
- 2 tsp salt
- 3 TBSP olive oil
- Focaccia toppings: sea salt, rosemary, Italian parsley, salt, oregano, garlic, onions, thyme, tomatoes, red peppers, mozzarella cheese and more...
Instructions
In your favorite bowl add flour, salt and instant yeast.
Then add the water (temperature about 110 F)
Mix with the metal spoon or rubber spatula until the ingredients are incorporated and water is absorbed. (it is about 1 to 2 minutes).
Rub the surface with olive oil. (just a little)
Cover with plastic wrap and tea towel.
Transfer to the fridge for 24 to 72 hours.
Line the pan of your choice with parchment paper or aluminum foil.
Coat with baking spray or grease with butter. (this is important step).
Pour 1 TBSP of olive oil in the center of pan.
Remove the dough from the fridge.
Use two forks, gather up edges of dough farthest from you and lift up and over into the center of bowl.
Rotate the bowl in quarter turns 2 more times or until you deflate dough and for a rough ball.
Transfer into prepared pan with olive oil.
Roll the dough in the oil or coat it in oil.
Let rise in a warm spot until doubled in size.
DO NOT COVER THE DOUGH. Yes, let rise, UNCOVERED.
Time for rise: about 3 to 4 hours.
How do you know the dough is ready? The secret is in your finger.
Poke with your finger. If it spring back slowly it is ready.
Preheat oven to 425 F.
Lightly oil your hands. Dimple focaccia with your fingers, all the way to the bottom of the pan.
Sprinkle with sea salt and focaccia toppings of your choice.
If using Italian parsley, rosemary be sure to pour olive oil over it.
Bake for about 24 minutes at 425 F or until golden brown.
Let it cool for 15 minutes before serving. (if you can wait)
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