Easy Sourdough Focaccia Everyone can Make! It's the most SIMPLE homemade bread to start with!

Ingredients

• 600 g Sourdough or Yeasted Bread Dough (pre‑made, refrigerated dough; can be any leftover dough)
• 2 Tbsp Olive Oil (for greasing the pan)
• 60 ml Olive Oil (for garlic‑infused topping (about 1/4 cup))
• 1 clove Garlic (minced or pressed; optional extra for stronger flavor)
• 1 tsp Lemon Zest (optional, adds brightness to garlic oil)
• 30 g Sharp Cheddar Cheese (finely grated; can substitute with Parmesan, Asiago, or white cheddar)
• 1 tsp Italian Seasoning (optional; can be mixed into dough if dough is made solely for ficasha)
• 1 tsp Coarse Sea Salt (for sprinkling on top)
• 2 Tbsp Balsamic Vinegar (served on the side for dipping (optional))

Instructions

1. Grease the Pan

   Drizzle 2 Tbsp olive oil into the 9×13‑inch pan and swirl to coat the bottom and sides evenly.

   Time: PT2M

2. Place and Shape the Dough

   Remove the chilled dough from the fridge, dump it into the oiled pan, and gently pat or pull it to spread evenly. Create dimples across the surface with your fingertips.

   Time: PT5M

3. Proof with Oven Light

   Cover the pan tightly with plastic wrap. Place it in the cold oven, turn the oven light on (do NOT turn the oven on), and let the dough rise for about 2 hours until puffy.

   Time: PT2H

4. Prepare Garlic‑Infused Oil

   In a small saucepan combine 60 ml olive oil, the minced garlic clove, and lemon zest (if using). Heat over medium‑high until you hear a gentle sizzle, then immediately remove from heat.

   Time: PT1M

5. Prep Toppings

   Finely grate the sharp cheddar, measure the Italian seasoning and coarse sea salt, and set them within easy reach.

   Time: PT5M

6. Add Toppings to Proofed Dough

   Remove the plastic wrap. Drizzle the warm garlic‑infused oil evenly over the risen dough, then sprinkle the grated cheese, Italian seasoning, and a pinch of coarse sea salt.

   Time: PT3M

7. Bake the Focaccia

   Place the pan in a pre‑heated oven at 425°F and bake for 18‑20 minutes, until the top is golden‑brown and the edges are crisp.

   Time: PT20M

   Temperature: 425°F

8. Cool and Serve

   Remove the pan from the oven, let the focaccia cool in the pan for 5 minutes, then transfer to a cutting board. Serve warm with a small dish of balsamic vinegar for dipping, if desired.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g