Simple Focaccia

The best part of this focaccia is not only is it easy, you can prep it overnight to have a fresh baked treat the next day! Or, if you have more time during the day, you can enjoy it in just a few hours.

Prep Time: 10 minutes (not including rise time)
Bake Time: 25 minutes
Cool Time: 5-10 minutes

Ingredients:

4 cups of flour (unbleached if possible), spooned and leveled

2 teaspoons honey

2 teaspoons salt

2 teaspoons instant yeast or active dry yeast

2 cups of warm water, about 110 degrees

4-5 tablespoons olive oil, divided

½ tablespoon of coarse or flaky salt for topping

Directions:

In a large bowl, combine flour, honey, salt, water, and yeast. Mix until combined and there are not dry spots.

Pour 2 tablespoons of olive oil on top of the top of the dough ensuring the entire surface is covered in oil. Use your fingertips to spread the oil on the dough.

Use plastic wrap or a damp kitchen towel to cover the bowl. Let it rest on the counter for 2 hours or alternatively, you can place it in the fridge for 8-10 hours. Ensure that the cover is tight and secure.

(If you opted for the fridge rise, remove from the fridge, and let it sit on the countertop for at least 30 minutes before the next step.)

Pour a small amount of olive oil on your fingertips and gently pull the dough into the center of the bowl to make a ball.

Prepare your baking dish or dishes by thoroughly greasing them with olive oil or butter. Either a 9x13 or two 8x8 baking dishes will work.

Pour a small amount of olive oil in the center of the dish. Transfer the dough into the baking dish(es) and place in the center. Leave uncovered on the counter for another 1.5 hour.

Preheat the oven at 425 degrees.

Drizzle olive oil (about 1 tablespoon) on the top of the dough and use your fingertips to dimple the dough.

Sprinkle the coarse salt on top.

Bake for 25 minutes. You should see a crisp, golden color.

Remove from baking dish and set on a cooling rack for 5-10 minutes before cutting into it.

Enjoy!
Genelyn