Name: One Hour Focaccia Bread: Easy Recipe in 60 Minutes
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 12-16 servings
Ingredients: 2 1/4 cups (281g) all-purpose flour, plus more for dusting; 2 teaspoons (7g) instant or rapid-rise yeast; 2 teaspoons (12g) kosher salt, plus more for sprinkling; 2 tablespoons olive oil, plus more for drizzling; 1 1/2 cups (355ml) warm water (105-115°F); Optional toppings: Fresh rosemary, flaky sea salt, cherry tomatoes, olives, red onion, garlic

One Hour Focaccia Bread: Imagine sinking your teeth into a warm, golden, herb-infused bread, its airy interior yielding to a delightful chewiness, all achieved in just one hour! Forget the long fermentation times and complicated techniques; this recipe unlocks the secrets to incredibly delicious focaccia, perfect for weeknight dinners or impromptu gatherings.

Focaccia, with its roots tracing back to ancient Roman times, has long been a staple in Italian cuisine. Its name, derived from the Latin "focus" meaning "hearth" or "fireplace," hints at its humble beginnings as a simple bread baked in the embers. Over centuries, regional variations have emerged, each boasting unique toppings and textures, but the essence of focaccia remains the same: a celebration of simple ingredients transformed into something extraordinary.

What makes focaccia so universally loved? It's the perfect marriage of textures – a crisp, olive oil-kissed crust giving way to a soft, pillowy crumb. The generous drizzle of olive oil not only contributes to its signature flavor but also creates those irresistible dimples that are perfect for catching herbs, salt, and other delectable toppings. Plus, the versatility of one hour focaccia bread is unmatched. Enjoy it as a side to your favorite pasta dish, use it for sandwiches, or simply savor it on its own with a drizzle of balsamic glaze. This one hour focaccia bread recipe is so easy and quick, you'll be making it every week!

Ingredients:

2 1/4 cups (281g) all-purpose flour, plus more for dusting
2 teaspoons (7g) instant or rapid-rise yeast
2 teaspoons (12g) kosher salt, plus more for sprinkling
2 tablespoons olive oil, plus more for drizzling
1 1/2 cups (355ml) warm water (105-115°F)
Optional toppings: Fresh rosemary, flaky sea salt, cherry tomatoes, olives, red onion, garlic

Preparing the Dough: The Foundation of Flavor

1. In a large bowl, whisk together the flour, yeast, and salt. Make sure the yeast is evenly distributed throughout the flour mixture. This ensures proper activation and even rising. I like to use a whisk for this step to really incorporate everything. 2. Add the 2 tablespoons of olive oil and the warm water to the dry ingredients. The water temperature is crucial here. Too hot, and you'll kill the yeast; too cold, and it won't activate properly. Aim for that sweet spot between 105 and 115°F. 3. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms. Don't worry if it looks a little rough at this stage; we'll develop the gluten later. The dough will be quite sticky, and that's perfectly normal. 4. Cover the bowl with plastic wrap or a clean kitchen towel and let it rest for 10 minutes. This short rest, called an autolyse, allows the flour to fully hydrate, which will improve the texture of the final focaccia. 5. After the 10-minute rest, lightly flour your hands and gently stretch and fold the dough in the bowl. To do this, grab one side of the dough, stretch it upwards, and fold it over onto the center. Rotate the bowl and repeat this process 6-8 times until the dough starts to feel a bit smoother and more elastic. 6. Cover the bowl again and let the dough rise in a warm place for 30 minutes. The dough doesn't need to double in size; we're aiming for a good rise, but the focaccia will get most of its height in the pan.

Preparing the Pan and Shaping the Dough: Setting the Stage

7. While the dough is rising, generously grease a 9x13 inch baking pan with olive oil. Don't be shy with the oil! This will prevent the focaccia from sticking and will also contribute to a beautifully crispy crust. I usually use about 2-3 tablespoons of olive oil for this step. 8. After the 30-minute rise, gently deflate the dough in the bowl. This releases some of the air bubbles and helps to create a more even texture. 9. Pour the dough into the prepared baking pan. It will be sticky, so use your oiled hands to gently spread it out to fill the pan. Don't worry if it doesn't reach all the corners; it will spread out more during the final proof. 10. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise for another 20 minutes. This final proof is essential for achieving a light and airy focaccia.

Creating the Signature Dimples and Adding Toppings: The Art of Focaccia

11. Preheat your oven to 425°F (220°C). Make sure your oven is fully preheated before baking the focaccia. 12. After the 20-minute rise, uncover the dough. Now comes the fun part: creating the signature dimples! Use your fingertips to press deep indentations all over the surface of the dough. These dimples will create pockets for the olive oil and toppings to pool, resulting in a flavorful and beautiful focaccia. 13. Drizzle generously with more olive oil. Don't skimp on the olive oil! It's what gives focaccia its characteristic flavor and texture. I usually use about 2-3 tablespoons for this step. 14. Sprinkle generously with kosher salt. The salt is crucial for balancing the flavors and enhancing the taste of the olive oil and toppings. 15. Now, add your desired toppings. Fresh rosemary is a classic choice, but you can also use cherry tomatoes, olives, red onion, garlic, or any other toppings you like. Get creative and experiment with different combinations! If using cherry tomatoes, halve or quarter them before adding them to the dough. For olives, I prefer to use pitted Kalamata olives. If using red onion, thinly slice it before adding it to the dough.

Baking and Cooling: The Final Touches

16. Bake the focaccia in the preheated oven for 20-25 minutes, or until it is golden brown and the bottom sounds hollow when tapped. Keep an eye on it during the last few minutes of baking to prevent it from burning. 17. Once baked, remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This will prevent the bottom from becoming soggy. 18. Slice the focaccia into squares or rectangles and serve warm or at room temperature. It's delicious on its own, or you can use it to make sandwiches or as a side dish.

Tips for Success:

* Use high-quality olive oil: The flavor of the olive oil will shine through in the final product, so it's worth using a good quality extra virgin olive oil. * Don't overmix the dough: Overmixing can result in a tough focaccia. Mix just until the ingredients are combined. * Be generous with the olive oil and salt: These are key ingredients that give focaccia its characteristic flavor and texture. * Experiment with different toppings: Focaccia is a blank canvas for your culinary creativity. Try different combinations of herbs, vegetables, and cheeses. * Store leftover focaccia in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage. To reheat, wrap it in foil and bake it in a preheated oven at 350°F (175°C) for 10-15 minutes.

Variations:

* Garlic and Herb Focaccia: Add minced garlic and your favorite herbs, such as rosemary, thyme, or oregano, to the dough before baking. * Tomato and Olive Focaccia: Top the focaccia with sliced cherry tomatoes and Kalamata olives before baking. * Rosemary and Sea Salt Focaccia: Sprinkle the focaccia with fresh rosemary and flaky sea salt before baking. * Cheese Focaccia: Add grated Parmesan or Pecorino Romano cheese to the dough before baking. You can also top the focaccia with mozzarella or provolone cheese during the last few minutes of baking. * Sweet Focaccia: For a sweet treat, top the focaccia with sliced apples, pears, or berries before baking. Sprinkle with cinnamon and sugar. Enjoy your homemade one-hour focaccia bread! I hope you find this recipe easy to follow and that it brings you delicious results. Happy baking!

Conclusion:

This One Hour Focaccia Bread isn't just a recipe; it's a gateway to instant gratification and a kitchen filled with the aroma of freshly baked goodness. I truly believe you'll be amazed at how quickly and easily you can create a bakery-worthy loaf right in your own home. It's a must-try because it delivers incredible flavor and texture with minimal effort, making it perfect for busy weeknights or impromptu gatherings. Forget spending hours kneading and waiting for dough to rise – this recipe streamlines the process without sacrificing quality. But the real magic lies in its versatility! Think of this focaccia as a blank canvas, ready to be adorned with your favorite flavors. For a classic Mediterranean twist, try topping it with sun-dried tomatoes, Kalamata olives, and a generous sprinkle of oregano before baking. If you're feeling adventurous, consider adding roasted garlic cloves, caramelized onions, or even a drizzle of truffle oil after it comes out of the oven. For serving suggestions, the possibilities are endless. This focaccia is fantastic on its own, drizzled with olive oil and sprinkled with sea salt. It also makes an incredible base for sandwiches – imagine layering it with prosciutto, mozzarella, and pesto for a truly decadent lunch. Or, cut it into cubes and serve it alongside your favorite dips and spreads for a crowd-pleasing appetizer. I personally love using it as a side dish with hearty soups and stews, soaking up all those delicious flavors. And don't limit yourself to savory toppings! You can easily adapt this recipe for a sweet treat. Try adding fresh berries and a sprinkle of sugar before baking, or drizzle it with honey and cinnamon after it cools. The slightly salty base of the focaccia pairs beautifully with sweet flavors, creating a delightful contrast that will tantalize your taste buds. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. The beauty of this One Hour Focaccia Bread is that it's incredibly forgiving, so don't be afraid to experiment and make it your own. Whether you're a seasoned baker or a complete novice, this recipe is designed to be accessible and enjoyable for everyone. So, what are you waiting for? Preheat your oven, gather your ingredients, and get ready to experience the joy of baking your own delicious focaccia. I promise you won't regret it! And most importantly, I'd love to hear about your experience! Once you've tried this recipe, please share your photos and comments. Let me know what toppings you used, what variations you tried, and how much you enjoyed it. Your feedback is invaluable, and it helps me continue to create recipes that you'll love. Tag me in your photos on social media – I can't wait to see your creations! Happy baking!