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Easy Focaccia

Extremely easy, fast and cheap. Great for sandwiches and snacks. You may use more or less olive oil or salt if you wish.
Author Sara Uckelman


  • 1 teaspoon white sugar
  • 2 ½ t (1 package) active dry yeast
  • 1/3 cup warm water (Warm a whole cup of water at about 1 minute and save 2/3 for later addition) 110° F


  • 2 cups all-purpose flour


  • 2 tablespoons olive oil
  • 1/4 teaspoon salt Coarse Kosher salt is the best


  • In a large bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  • In the same bowl, combine the flour with the yeast mixture; stir well. (Add additional herbs or cheese if desired).
  • Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. (I use quite a bit). When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
  • Lightly oil a large bowl (I use the same one I just mixed in), place the dough in the bowl and turn to coat with oil. Cover with Saran Wrap and let rise in a warm place until doubled in volume, about 30 minutes.
  • Preheat oven to 475°.
  • Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a flattened ball and place on a lightly greased baking sheet. (I often use an oiled 8 or 9” round cake -pan for a nice shape). Poke fingers into dough to make holes. Brush the dough with oil and sprinkle with salt.
  • Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.