This is a very simple and easy Focaccia Bread recipe without starter dough. I got this recipe from my hubby’s good friend who invited us to his place for Christmas eve dinner. He is an excellent baker and made this bread for us along with a sumptuous dinner. I must say his baking and cooking is restaurant standard!
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500g bead flour
320ml to 350ml warm water
1 tbsp instant yeast
1 ½ tbsp sugar
1 ½ tsp salt
2 tbsp olive oil
1 tbsp kosher salt for sprinkling
Some olive oil to drizzle on top of the bread
Utensil: 23cm X 30cm oblong baking pan
- Add all ingredients (first add salt, flour, sugar, yeast, olive oil and lastly 320ml warm water) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead until the dough comes together and achieve window pane stage (when stretch the dough you should be able to see thin membrane). It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time. Some bread flour absorbs more water.
- Then let the dough complete the first round of proofing, about 60 minutes until double in size.
- Grease the pan with olive or any vegetable oil.
- Punch down the dough to release the air. Transfer the dough to the greased pan then press it down into the pan. Use your fingers to dimple the dough then drizzle or spray the top with the olive oil and sprinkle with dried herbs and kosher salt. Let the dough rise for another 30 to 45 minutes until double in size.
- 15 minutes before baking, turn on the oven to 210 C. Bake in a preheated oven for about 20 to 25 minutes or until golden brown.
- Remove from the oven and cool baked focaccia bread on a wire rack.