Quick Focaccia




Introduction: Quick Focaccia

Everybody should always have some bread dough at hand, no matter if it’s a sourdough, store bought or made with the no-knead method. Your lunch is never a problem if you have some bread dough. A few days ago I made some bread dough taking the idea from the “Artisan Bread in 5 Minutes a Day” and freely adapting their recipe. I used part of the dough to make pizza for dinner that very night and stashed the remaining dough in the fridge. It could be refrigerated for up to 10 days but it never happened to us, I’ve always used it up in a couple of days. I usually bake the focaccia in the stove on top of my baking stone but this time I was short of time and heated my stone on the stove, I rolled my dough and cooked it for a few minutes on both sides. There was my lunch. I seasoned the focaccia with some Tuscan extra virgin olive oil and added some rocket, shredded mozzarella cheese, cherry tomatoes and some thinly sliced speck.
Here are the ingredients for 3-4 focaccias or pizza bases:

  • 330-350 ml lukewarm water
  • 1 packet of dry yeast (2 ½ tsp)
  • 1 tsp fine sea salt
  • 1 tsp sugar
  • 30 ml extra virgin olive oil
  • 700 g all-purpose flour (Italian 0 flour)

Mix yeast, sugar and water (start with 330 ml and then add more at the end if needed) and oil in a large bowl, stir with a wooden spoon. Add flour and salt and mix well until all of the flour has been incorporated. If the dough is too dry add more water by the spoonful. It should be a sticky but not runny. Close your bowl, not airtight, and let rise for a couple of hours or until the dough rise and then collapse. Now the dough is ready to be used. I put mine in the fridge for a few hours so that it’s easier to handle it, but   if you’re short of time it doesn’t matter. Sprinkle the surface of the dough with flour, then cut a piece, about  or 1/2 or 1/3 depending on how you like your pizza or focaccia, if you use 1/3 it’ll be fluffier and if you use 1/2  it’ll be thinner. Roll the dough on a well floured surface and make your pizza or focaccia as you usually do.

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    2 Discussions


    7 years ago on Introduction

    This looks pretty good also! You just might get me into the kitchen soon. I have been working in the yard and too tuckered for cooking!


    Reply 7 years ago on Introduction

    I really like baking bread and focaccias, this one is so easy! Try it and let me know what you think. :)