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Light Focaccia

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author:

The Italian-style flour in this recipe makes a light, tender focaccia, rather than one that's dense and chewy.

At a glance

Prep
Bake
Total
Yield
about a dozen 4-inch squares

Ingredients

Choose your measure:

Dough

Topping

  • 1 to 2 tablespoons olive oil
  • coarse sea salt
  • fresh rosemary, snipped, or dried rosemary

Instructions

  1. Mix together all of the dough ingredients and knead briefly; 3 to 4 minutes by machine, or 5 to 6 minutes by hand. If you're using a bread machine, program for dough or manual, but hit the cancel button after 8 minutes of kneading.
  2. Cover the dough and let it rise for 1 hour. Remove it from the bowl, and fold it over a few times, to redistribute the growing yeast; and let it rise for another 30 minutes or so.
  3. Lightly grease or line a half-sheet pan with parchment. (Similar size pans also work, about 18" x 13".)
  4. Place the dough onto the prepared pan and pat it out into a rectangle about 10" x 15" in size. The dough is very tender and easy to work with.
  5. Brush the dough with olive oil, and sprinkle lightly with coarse salt and rosemary.
  6. Cover the focaccia lightly with oiled plastic, and set it in a warm place to rise for about 30 minutes.
  7. Preheat the oven to 425°F.
  8. Just before baking the focaccia, use your fingers to gently dimple the dough every 2" or so. Bake it for 18 to 20 minutes, until it's golden brown.
  9. Remove it from the oven and place it on a wire rack to cool slightly before cutting it into squares.
  10. Store for 5 days, well-wrapped, at room temperature, or freeze for up to 3 months.