Easy Focaccia Recipe

Ingredients

• 2 cups Water (Warm to 100-110°F)
• 0.25 packet Active Dry Yeast (About 2 g; do not use instant yeast)
• 1 tablespoon Honey (Can substitute granulated sugar)
• 1 teaspoon Salt (Regular table salt)
• 5 cups All-Purpose Flour (600 g, sifted)
• 4 tablespoons Olive Oil (Extra‑virgin, for coating the dough)
• 1 tablespoon Fresh Thyme (Chopped; optional herb)
• 2 tablespoons Olive Oil (For drizzling toppings)
• 1 small Yellow Squash (Thinly sliced)
• 1 cup Cherry Tomatoes (Halved)
• 0.5 cup Kalamata Olives (Pitted, halved)
• 0.5 cup Feta Cheese (Crumpled; optional)
• 1 teaspoon Fresh Rosemary (Chopped)
• 0.25 teaspoon Red Pepper Flakes (Optional for heat)

Instructions

1. Activate Yeast

   Warm 2 cups water to 100‑110°F, pour into a large bowl, add 1/4 packet active dry yeast and 1 tbsp honey, stir and let sit until foamy.

   Time: PT5M

2. Measure Dry Ingredients

   While the yeast activates, measure 5 cups (600 g) all‑purpose flour, 1 tsp salt, and 1 tbsp fresh thyme.

   Time: PT2M

3. Combine Wet and Dry

   Add the dry mixture to the foamy yeast water and fold with a spatula until no dry flour remains.

   Time: PT2M

4. Incorporate Olive Oil

   Stir in 4 tbsp olive oil, then turn the dough in the bowl until it is fully coated.

   Time: PT2M

5. First Rise

   Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled, about 2 hours (or refrigerate overnight 12‑18 h for a slower rise).

   Time: PT2H

6. Stretch‑and‑Fold Turns

   After the first rise, lightly oil your hands, lift the dough, turn 90°, fold, and repeat four times to build structure.

   Time: PT5M

7. Divide and Shape

   Divide the dough into two equal pieces, oil two 8‑inch square pans, and gently stretch each piece to the pan edges.

   Time: PT5M

8. Second Rise

   Cover the pans loosely and let the dough rise again until puffed, about 1‑2 hours (aim for 1 hour 30 minutes).

   Time: PT1H30M

9. Preheat Oven

   Preheat the oven to 450°F (230°C).

   Time: PT10M

   Temperature: 450°F

10. Prepare Toppings

    Thinly slice yellow squash, halve cherry tomatoes, pit and halve olives, crumble feta, and chop rosemary.

    Time: PT10M

11. Assemble Toppings

    Drizzle each dough with 1 tbsp olive oil, press dimples with fingertips, scatter the vegetables, olives, feta, rosemary and red‑pepper flakes, then drizzle a little more oil over everything.

    Time: PT5M

12. Bake

    Bake for 20‑25 minutes, until the tops are golden brown and the edges are crisp.

    Time: PT22M

    Temperature: 450°F

13. Cool on Wire Rack

    Remove the pans, let the breads cool 5 minutes, then transfer to a wire rack to avoid steaming.

    Time: PT5M

14. Serve or Store

    Slice and serve warm. Store leftovers in a sealed container at room temperature for up to 3 days, refrigerate for 2 days, or freeze (wrapped well) for up to 2 months.

    Time: PT0M

Nutrition Facts

Calories

540

Protein

12 g

Carbohydrates

90 g

Fat

20 g

Fiber

4 g