A fluffy focaccia like this can be yours in a couple hours. Thanks to food network’s Anne Burrell for simplifying my previous 5-hour focaccia making process! I have adapted from her recipe.
adapted from Anne Burrell
- 1 ¾ cups warm water
- 1 tbsp honey or sugar
- 1 envelope active dry yeast = ¼ ounce = 2 ¼ teaspoons
- 5 cups all-purpose flour
- ½ cup olive oil
- 1 tbsp Kosher salt
For sheet pan/baking: ½ cup olive oil, a sprinkle of coarse salt and/or dried sage or other herb
Measure water into a 2-cup glass measuring cup and sprinkle in the yeast. Stir in the honey or sugar and set aside for about 15 minutes. In the mixing bowl of an electric mixer with the paddle attachment, mix the flour, olive oil, salt, and yeast mixture. When the dough comes together, switch out to the dough hook and mix on low speed for 5 minutes. Dough should be smooth and soft, mostly wrapped around the dough hook but some stretching to the bottom of the bowl—if it's too sticky, sprinkle in a tablespoon or two more flour and dough hook knead another minute. Transfer dough to a lightly floured surface and knead by hand a couple turns.
Rub a couple tablespoons of the 1/2 cup olive oil for baking inside the mixing bowl, return the dough, turn to coat with olive oil, cover with plastic wrap, and set aside in a warm place for an hour, until doubled in bulk.
Preheat oven to 425° F. Get out a rimmed cookie sheet pan, about 12"x18", pour in the 1/2 cup olive oil and spread it around with your hands. Transfer the dough into the pan and using your fingertips, press to fit the pan. Sprinkle with coarse salt and/or dried herbs. Bake for about 20 minutes, until top is golden brown.