Ingredients for easy focaccia bread:<\/p>\n
- \n
- 1 1\/2 cups warm water<\/li>\n
- 3 tablespoons olive oil<\/li>\n
- 1 1\/4 teaspoons salt<\/li>\n
- 3 1\/2 cups King Arthur flour<\/li>\n
- 1 tablespoon instant yeast<\/li>\n<\/ul>\n
Add all of the ingredients in a mixing bowl and mix in your mixer or by hand. It doesn’t take that long to mix and you come out with a very sticky dough.<\/p>\n
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<\/a><\/p>\nSpread the easy foccaccia bread out on the pan over the olive oil.<\/p>\n<\/div>\n
In a lightly greased pan drizzle some olive oil along the bottom and add your dough and spread it out to about 3\/4 of an inch thickness. Cover the pan and let it rise at room temperature for about 60 minutes (I let my easy focaccia bread rise for about 90 minutes because it didn’t seem like it had risen a lot, but it came out perfect in the oven).<\/p>\n
Poke your finger every two inches down to create the dimples in the bread. Cover with your favorite flavors (for this version I used a pinch of parsley, oregano, basil, garlic powder and shredded cheddar cheese).<\/p>\n
Bake at 375 degrees and cook for about 25-35 minutes. The bottom should be a nice crispy golden, the top shouldn’t brown as much (I could tell it was done because the edges of the dough that were thinner were a nice golden color).<\/p>\n
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<\/a><\/p>\nEasy focaccia bread after it has been baked. The top is barely brown.<\/p>\n<\/div>\n
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<\/a><\/p>\nThe bottom of the bread should be a nice golden color.<\/p>\n<\/div>\n
Enjoy! This focaccia bread typically doesn’t seem to keep well for more than a day or two, so I always prep it the day that I need it. It is amazing right out of the oven!.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"