My PERFECT simple and quick express focaccia recipe!

Ingredients

• 250 g All-Purpose Flour (sifted)
• 180 ml Warm Water (about 38°C, helps activate yeast)
• 5 g Active Dry Yeast (about 1½ teaspoons)
• 15 ml Olive Oil (extra‑virgin, plus extra for drizzling)
• 5 g Fine Sea Salt (about 1 teaspoon)

Instructions

1. Activate Yeast

   Combine warm water and active dry yeast in the mixing bowl. Stir gently and let sit for 5 minutes until foamy.

   Time: PT5M

2. Mix Wet Batter

   Add flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon until the batter is very wet—much looser than a typical dough. It should look more like a thick pancake batter.

   Time: PT10M

3. First Rest

   Cover the bowl tightly with cling wrap, creating a sealed “hot box.” Let the batter rest at room temperature for 45 minutes.

   Time: PT45M

4. Preheat Oven

   While the batter rests, preheat the oven to 220°C (425°F).

   Time: PT10M

   Temperature: 220°C

5. Transfer to Baking Sheet

   Lightly oil the baking sheet. Pour the rested batter onto the sheet and use a spatula to spread it to about 1‑2 cm thickness.

   Time: PT5M

6. Final Drizzle & Dimple

   Drizzle additional olive oil over the surface and press dimples into the batter with your fingertips.

   Time: PT2M

7. Bake

   Place the sheet in the preheated oven and bake for 20 minutes, or until the top is golden brown and the edges are crisp.

   Time: PT20M

   Temperature: 220°C

8. Cool & Serve

   Remove from oven, let cool on a wire rack for 5 minutes, then cut into squares and serve warm.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g