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Rapid Rise Italian Focaccia

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This Rapid Rise Italian Focaccia is a quick and easy bread recipe that results in a deliciously airy and crispy loaf. Perfect for any occasion, it can be customized with your favorite toppings.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 teaspoons instant yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 1 ½ cups (360ml) warm water (about 110°F or 43°C)
  • ¼ cup (60ml) extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • Coarse sea salt, for sprinkling
  • Optional toppings: sliced olives, cherry tomatoes, sliced onions, or garlic

Instructions

  1. In a large mixing bowl, combine 4 cups of all-purpose flour, 2 teaspoons of instant yeast, 1 teaspoon of sugar, and 2 teaspoons of salt. Whisk these dry ingredients together until evenly mixed, about 1 minute.
  2. Gradually add 1 ½ cups of warm water (about 110°F or 43°C) to the dry mixture. Use a wooden spoon or your hands to combine until a shaggy dough forms. The dough should feel sticky but not overly wet — about 2-3 minutes of mixing should suffice.
  3. Drizzle in ¼ cup of extra-virgin olive oil and knead the dough in the bowl for about 2-3 minutes until it becomes smooth and elastic. Avoid over-kneading; you want it incorporated but not tough!
  4. Cover the bowl with a damp kitchen towel and let it rise in a warm spot for about 15-20 minutes. The dough should approximately double in size; look for a puffy appearance.
  5. Preheat your oven to 425°F (220°C). While the oven is heating, prepare a 9×13-inch baking pan by drizzling it with olive oil — enough to coat the bottom and help with browning.
  6. Once the dough has risen, transfer it to the prepared baking pan. Use your fingers to gently spread the dough out to fit the pan, dimpling it as you go. This should take about 3-5 minutes. Don’t worry if it doesn’t perfectly fill the pan right away; it’ll spread more during baking.
  7. Sprinkle the dough with coarse sea salt and the chopped rosemary (or dried rosemary, if using). If you’re adding optional toppings like sliced olives or cherry tomatoes, scatter them on now.
  8. Bake in the preheated oven for 20-25 minutes, until the focaccia is golden brown and the edges are crisp. The center should spring back slightly when gently pressed.
  9. Remove from the oven and allow it to cool in the pan for about 5 minutes. Drizzle a little more olive oil over the top before transferring it to a wire rack to cool completely.

Nutrition

Keywords: Don’t rush the rising time! Giving the dough a little extra time to rise can significantly enhance flavor and texture. Use a good quality baking pan for better heat distribution.

Find it online: https://homebitesia.com/heavenly-quick-rise-italian-focaccia/