Easy Homemade Focaccia

easy homemade focaccia

I am addicted to watching people bake on their Insta-stories. I especially love the arial-view, no-commentary, maybe some music in the background, Insta-stories. Two of my favorite accounts who do this so soothingly are @zoebakes and @alexandracooks. I’m not kidding when I tell you I could watch them for hours.

Alexandra does a lot of bread-making, and one of the recipes she makes look EFFORTLESS, is her homemade focaccia (which she then makes into the most delectable looking slab sandwiches!!). After viewing her stories for months, and watching her make this countless times — it was legitimately all I could think about.

I finally gave her focaccia recipe a try (modifying the ingredients just barely), and the results were AH-maz-ing! There is absolutely no reason this recipe shouldn’t be on repeat all-year-long! You only need a few ingredients and most of the recipe is hands-off (waiting on the dough to rise).

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In a large bowl, whisk together the flour, salt, and yeast.

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Add in the warm water and mix with a spatula until everything is combined into a sticky ball. Cover the bowl and place in the fridge overnight (or for 12 or more hours).

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Using the softened butter, grease two 8 or 9 inch baking dishes. I used my two pie dishes (one glass one ceramic), but most dishes of this size will work here. Add 3/4 tablespoon olive oil into each dish.

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Use two forks to pull your risen dough (is that grammatically correct?…) from the sides of the bowl. Then separate the dough into two even-sized pieces.

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Place one of the dough balls onto the oil and coat it completely. Repeat with the other ball. Let the dough rest just like this for another 2 hours.

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Preheat the oven to 425F and make sure it’s preheated before taking the next step.

Pour another 3/4 tablespoon oil on each piece of dough. Rub to coat each.

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Using your fingers indent the dough all over, spreading as needed to fill the bottom of the pan. Sprinkle with the flake salt.

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Place both dishes on a large sheet tray for easy transfer into the oven and bake for about 25-30 minutes or until golden brown.

Remove and let cool for 10-20 minutes before removing from the dish.

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Slice for sandwiches.

I loveddddd this bread with mozzarella+prosciutto+basil+tomato+garlic aioli!

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It is also delicious for avocado toast.

I’d eat it plain by the loaf.

Etc, etc, etc.

Note – this also freezes nicely for up to a couple months as long as it is well-wrapped!


Adapted from: Alexandra Cooks

Makes: 2 focaccia loaves (about 8 sandwiches)

Prep: 10 minutes (plus two rises of ~12 hours and ~2 hours), Cook: 30 minutes, Total: 40 active minutes (14 hours and 40 minutes if we’re getting technical!)

  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 1 packet instant yeast
  • 2 cups warm water
  • 1 tablespoon softened butter to grease the pan
  • 3 tablespoons olive oil, divided
  • Flake sea salt

In a large bowl, whisk together the flour, salt, and yeast.

Add in the warm water and mix with a spatula until everything is combined into a sticky ball. Cover the bowl and place in the fridge overnight (or for 12 or more hours).

Using the softened butter, grease two 8 or 9 inch baking dishes. I used my two pie dishes (one glass one ceramic), but most dishes of this size will work here. Add 3/4 tablespoon olive oil into each dish.

Use two forks to pull your risen dough (is that grammatically correct?…) from the sides of the bowl. Then separate the dough into two even-sized pieces.

Place one of the dough balls onto the oil and coat it completely. Repeat with the other ball. Let the dough rest just like this for another 2 hours.

Preheat the oven to 425F and make sure it’s preheated before taking the next step.

Pour another 3/4 tablespoon oil on each piece of dough. Rub to coat each, and then using your fingers indent the dough all over, spreading as needed to fill the bottom of the pan. Sprinkle with the flake salt.

Place both dishes on a large sheet tray for easy transfer into the oven and bake for about 25-30 minutes or until golden brown.

Remove and let cool for 10-20 minutes before removing from the dish.

Slice and eat!


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