Description
This delicious focaccia comes together in about 30 minutes and is baked on a sheet pan for a quick weeknight meal that your family will love!
Ingredients
Scale
- 1 cup warm water (about 100°F)
- 1 Tbsp. active dry yeast
- 1 tsp. sugar
- 2 cups bread flour
- 1 tsp. kosher salt
- 1/4 tsp. fresh or dried rosemary, chopped
- 1/4 tsp. dried basil
- 1/4 tsp. fresh or dried oregano, chopped
- 1/4 tsp. fresh or dried thyme, chopped
- 1/4 tsp. garlic powder
- 1/4 tsp. coarse salt
- 1 Tbsp. olive oil, divided
- 1/4 cup kalamata and/or green olives, chopped
Instructions
- Activate the yeast: In a large bowl, mix together the warm water with active dry yeast and sugar. Watch it bubble up!
- Mix the dry ingredients: In another bowl, whisk together the bread flour and kosher salt until well combined.
- Combine mixtures: Pour the yeast mixture into the flour bowl, stirring until a dough forms.
- Refrigerate: Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
- Prepare for rising: Grease an 8-inch cake pan with 1/2 Tbsp of olive oil. Move your dough to the pan and let it rise on the counter for 1 hour.
- Preheat the oven: Preheat to 425°F.
- Add toppings and herbs: Drizzle the remaining olive oil over the dough, sprinkle with herbs and olives.
- Bake it: Bake for 22-25 minutes until golden brown.
- Cool & serve: Let it cool for 5 minutes, then transfer to a wire rack and slice generously.
Notes
If you’re short on time, use pre-chopped herbs or a mix of dried ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg