Easy Focaccia Bread

Ingredients

• 1 (1/4 oz) package of rapid rise dry active yeast

• 2 tsp of honey

• 5 cups of all purpose flour (625g)

• 1 Tbsp of Kosher salt

• 3 Tbsp olive oil (more for topping)

• 4 Tbsp butter (optional)

• 4 garlic cloves (optional)

Instructions

1. Whisk one ¼-oz. envelope active dry yeast, 2 tsp honey, and 2½ cups lukewarm water in a large bowl and let sit 5 minutes (ensure your yeast is not dead, it should get creamy and/or foamy).

2. Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.

3. Pour 3 Tbsp. extra-virgin olive oil into the bowl and turn it to coat in oil. Cover with plastic wrap and let it rise at room temperature until doubled in size for about 3–4 hours.

4. Put nonstick foil in a 13×9-inch pan for thicker, sandwich-style focaccia, or an 18×13-inch rimmed baking sheet for thinner, crispier focaccia. Add 1 tablespoon olive oil to the pan.

5. Keep the dough in the bowl and, using two forks, lift the edges of the dough and fold them into the center, turning the bowl a quarter turn each time. Repeat until the dough forms a loose ball. Transfer the dough to the pan, pouring any oil from the bowl over it and turning to coat. Let rise uncovered in a warm spot until doubled in size, 1½ to 4 hours.

6. Set a rack in the middle of the oven and preheat to 450°F. To check if the dough is ready, press it gently with your finger—it should spring back slowly and leave a slight indent. If it springs back quickly, let it rise longer. (If the dough is ready but you aren’t, you can refrigerate it for up to 1 hour.) Lightly oil your hands. If using a baking sheet, gently stretch the dough to fill the pan. Press your fingers deeply into the dough all over, reaching the bottom of the pan. Drizzle with some olive oil and sprinkle with flaky sea salt. Bake until puffed and golden brown, 20–30 minutes.

7. Once you are ready to serve, optional to brush garlic-butter all over focaccia.

Recipe by Bon Appetit