Simple focaccia made with just all-purpose flour, water, yeast, salt, and olive oil. This flatbread requires no special equipment and produces pillowy, crackling-crust results.
| Prep Time | 15 minutes |
| Resting Time | 1 hour |
| Cook Time | 25 minutes |
| Total Time | 1 hour 40 minutes |
| Servings | 8-10 slices |
| Dificulty | Easy |
| Cuisine | Italian |
Why This Recipe Works: Less Is More
Using just five core ingredients emphasizes the natural flavors. The slow hydration process develops the gluten naturally, yielding a tender crumb. Generous olive oil coating ensures each bite stays moist without becoming greasy.
The short resting time avoids over-proofing common in complex bread recipes. This approach allow home bakers to achieve restaurant-quality texture without cold-fermentation techniques.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500g | Can substitute with bread flour + 1g vital wheat gluten |
| Salt | 1 teaspoon | Use fine sea salt for even distribution |
| Sugar | 1 teaspoon | Fed to yeast for better rise |
| Active dry yeast | 10g | High-protein yeast preferred |
| Lukewarm water | 320ml | 98°F/37°C optimal for activation |
| Olive oil | 50g | Use at least 30g for oil flavor |
Step-by-Step Instructions
Phase 1: Mixing
- In large bowl, combine flour, salt, sugar, and yeast
- Slowly pour in lukewarm water while mixing with wooden spoon
- Add olive oil, mix until no dry bits remain
- Turn out onto floured surface, knead 5 minutes
Phase 2: Proofing
- Place in oiled bowl, cover with plastic wrap
- Rest at room temperature 1 hour until doubled
- Gently deflate dough, shape into rectangle
Phase 3: Baking
- Preheat oven to 210°C with Dutch oven inside
- Spread dough in 9×13-inch pan, score shallow cuts
- Baste with melted olive oil, press in rosemary
- Sprinkle sea salt, bake 25-30 minutes until golden
Chef Tips for Perfect Results
- Use warm water – 98°F/37°C is ideal for yeast activation
- Hydrate flour slowly to develop gluten properly
- Preheat Dutch oven 30 minutes to create steam
- Press herbs gently – too much pressure flattens pockets of air
- Measure olive oil precisely – excess makes dough sticky
Common Mistakes to Avoid
- Over-kneading: Destroys gluten and bakes denser texture. Stop at 5 minutes.
- Insufficient steam: Dutch oven steaming creates proper crust. Add braised jars if unavailable.
- Too much seasoning: Salt can overwhelm subtle olive oil flavor.
- Under-proofing: Short resting time means diminished rise and crumb structure.
Variations and Substitutions
| Ingredient | Substitution | Impact |
|---|---|---|
| All-purpose flour | Bread flour | Stronger gluten for chewier texture |
| Rosemary | Dill or oregano | Herb flavor dominates oil |
| Olive oil | Rice bran oil | Less bold flavor and aroma |
| Salt | Fleury de sel | More intense salty-crackling crust |
Serving Suggestions and Pairings
Serve warm with Marinara sauce and mozzarella for Italian panini. Crumble over grilled zucchini salads or with chopped tomato and basil toppings. Ideal for charcuterie boards with nuts and cheese. Perfect for picnic baskets with olives and hummus.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room temperature | 24 hours | Wrap in parchment and store in airtight container |
| Freezing | 3 months | Flash-freeze individually wrapped slices |
| Reheating | As needed | Warm in dry oven at 180°C for 10-15 minutes |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 4g |
| Carbohydrates | 35g |
| Fiber | 1g |
| Sugar | 1g |
| Fat (g) | 7g |
| Sodium | 450mg |
Frequently Asked Questions
Can I substitute all-purpose flour with whole wheat?
Yes, use half whole wheat for chewier texture. Bread flour compensates for water absorption.
How to tell if dough is under-watered?
Clumpy texture and uneven stretching indicates dry dough – add 10-20ml water gradually.
Why did my focaccia collapse after baking?
Under-proofed dough lacks gas retention. Extend resting time by 20-30 minutes next time.
Can I make this in advance?
Bake early morning and reheat 15 minutes before serving. Fresh oil topping optional.
What to do with over-proofed dough?
Turn out immediately, punch down slowly and use within 30 minutes to finish baking.
Achieve restaurant-quality focaccia with minimal effort. Enjoy the simplicity of quality ingredients and proper technique – this recipe proves bread-making is accessible. Let freshly baked slices transform your meals from ordinary to extraordinary. Pair with seasonal produce for the ultimate taste experience.
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Easy Focaccia Recipe with 5 Ingredients
- Total Time: 100
- Yield: 8-10 slices
- Diet: Vegan
Description
A simple Italian flatbread with a pillowy, crackling crust using just flour, water, yeast, salt, and olive oil. No special equipment required for restaurant-quality results.
Ingredients
500g all-purpose flour
1 teaspoon salt
1 teaspoon sugar
10g active dry yeast
320ml lukewarm water (98°F/37°C)
50g olive oil
Instructions
In a large bowl, combine flour, salt, sugar, and yeast
Slowly pour in lukewarm water while mixing with a wooden spoon
Add olive oil and mix until no dry bits remain
Turn out onto floured surface and knead for 5 minutes
Place dough in an oiled bowl, cover with plastic wrap, and rest at room temperature for 1 hour until doubled
Gently deflate dough and shape into a rectangle
Preheat oven to 210°C with a Dutch oven inside
Spread dough in a 9×13-inch pan, score shallow cuts
Baste with melted olive oil and press in rosemary
Sprinkle sea salt and bake for 25-30 minutes until golden
Notes
Use warm water (98°F/37°C) for optimal yeast activation
Hydrate flour slowly to develop gluten
Preheat Dutch oven 30 minutes for steam effect
Press herbs gently to preserve air pockets
Measure olive oil precisely to avoid sticky dough
Substitute all-purpose flour with bread flour + 1g vital wheat gluten
- Prep Time: 15
- Cook Time: 25
- Category: EASY RECIPES
- Method: Baking
- Cuisine: Italian
