Ridiculously Easy Focaccia Bread

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Ridiculously Easy Focaccia Bread

Yield: 16

Chef: Val

Prep time: 15 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 40 M

With less than 10 minutes of hand-on time, the name Ridiculously Easy Focaccia Bread says it all! Almost, It's also ridiculously delicious!

Ingredients

• 4 c unbleached, all-purpose flour
• 2 tsp kosher salt
• 2 1/4 tsp instant yeast (1 packet)
• 2 c warm tap water (between 100-110℉)
• 1 tsp soft butter (for greasing the pan)
• 4 tbsp olive oil, divided
• Italian seasoning or finely chopped fresh herbs
• Flaky sea salt

Instructions

To Prepare the Dough

1. In a medium-large bowl, combine flour, salt, and instant yeast. Stir well.
2. Add the warm water. Using a wooden spoon or rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour).
3. Cover the bowl with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
4. Lightly butter two 9" cake pans. Line pans with parchment paper.
5. Pour 1 tbsp olive oil into the center of each pan.
6. Divide dough in half with a bench scraper and place one piece of dough in each pan, turning to coat with oil . Tuck the edges of the dough underneath to form a rough ball.
7. Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours in a warm spot (it may take as long as 3 hours, depending on the warmth of your space). The dough should cover most of the pan.

Bake

1. Preheat oven to 450℉ with a rack positioned in the center of the oven.
2. Drizzle another tbsp of oil over each round of dough. With oiled fingers, using both hands, press straight down and create dimples that go all the way through the dough. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
3. Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.
4. Transfer the pans to the oven and immediately reduce the temperature to 425℉. Bake for 22-28 minutes, until the tops are golden and the undersides are crisp.
5. Remove pans from the oven. With a metal spatula remove bread rounds from the pans and transfer to a cooling rack.
6. Serve warm or allow to cool completely, then store in an airtight container.
7. To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for about 10 minutes in a 350℉ oven.