Quick and Easy Italian FocacciaQuick and Easy Italian Focaccia

Step 1

Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt.

Step 2

Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. Add the remaining flour and work it in with the spoon. When the ingredients come together, knead by hand for about 8 minutes, either directly in the bowl or on a lightly floured surface. The dough is rather sticky but if possible do not add additional flour, which makes the focaccia less fluffy.

Step 3

Generously oil a clean bowl with olive oil. Put the dough in and turn it around until coated in oil. Cover the bowl tightly (with a lid or cling wrap) and let it rise until doubled, for about 30 minutes at warm room temperature (in summer). It will take a little longer when colder.

Step 4

Line a 9x13 inch (33x23cm) pan with parchment paper and additionally grease with oil. Carefully transfer the risen dough to the pan and try to gently stretch it evenly without deflating the dough until it fills the baking pan.

Step 5

Drizzle the dough with 1 tablespoon of olive oil and evenly distribute it on the surface with your fingers. Sprinkle dried thyme over the dough, then dimple it with your fingers.

Step 6

Let the dough rise a second time for 20-30 minutes until notably puffed. No need to cover during rising since the dough is oiled and won’t dry out. >> If you want to skip the second rise, see note.

Step 7

Bake focaccia in the preheated oven at 400°F (200°C) until golden brown, about 15 to 20 minutes. Cool baked focaccia bread for at least 10 minutes before slicing, better a little longer.

Step 8

Top with fresh thyme if you like and cut into slices. Enjoy!