This quick bread is a perennial favorite in our household. It's quick enough, and easy enough, and delicious enough to be made even an hour before serving an Italian dinner. It can also be made ahead and yet served warm as it reheats beautifully; simply wrap in tin foil and place in 350 degree oven for about 15 minutes. Frequently I make it on school nights to be used for our lunches the next day.
Did I mention ... it's quick and easy. No kidding.
Quick and Easy Focaccia
¾ C warm water (105° - 110°)
2 ½ tsp fast acting yeast (or one packet)
½ tsp sugar
2 C all-purpose flour
1 tsp table salt
1 tsp kosher salt
2 tsp rosemary + additional for top
fresh ground pepper
olive oil
Lightly grease a 9x13 baking pan.
In a bowl stir together water, yeast, and sugar and let stand until foamy, about 5 minutes.
In another bowl combine flour and table salt, incorporate salt into flour by sifting or by mixing with a spoon.
When yeast mixture is foamy, gradually stir flour into yeast mixture until a soft dough forms.
On a lightly floured surface, with floured hands, knead dough for 5 minutes or until smooth and elastic. Incorporate rosemary during kneading. Shape dough into a ball.
Invert bowl over dough and let dough rest for 10 minutes.
After 10 minutes, stretch dough (by hand or with a rolling pin) to fit into 9x13 pan. Press dough into corners. Cover loosely with plastic wrap or a kitchen towel. Let dough rise for about 30 minutes or until double in bulk.
Preheat oven 400°.
Sprinkle dough with olive oil and gently rub oil over the dough. Very gently poke two fingers into the dough, about ¼ inch deep and 1 inch apart, to form small depressions.
Sprinkle top with kosher salt, additional rosemary, and a grind or two of black pepper. [consider also addition one or more of the following: black olives, gently sautéed onions, sun dried tomatoes or parmesan cheese]
Bake in middle of oven for 20 minutes or until golden.
Cool focaccia in the pan on a rack.
Recipe easily doubles.
Note: I do not remember the origin of this recipe – it came from the internet a long time ago and has been on a rumpled piece of paper in one of my kitchen folders for years. I post it here for easy access and to share with a friend. If anyone is aware of the original baker/chef from whom this recipe comes, I would be more than happy to give credit.
