Alright, so let me tell you about this focaccia journey I went on. I was craving some good, homemade bread, but honestly, didn’t have the energy for some super complicated, all-day affair. You know how it is. I just wanted something satisfying, and quick.
Getting My Act Together
First things first, I raided the pantry. I knew this recipe was supposed to be simple, so I wasn’t expecting a long list. I grabbed:
- Some all-purpose flour, nothing fancy.
- A packet of active dry yeast – the usual suspect.
- A bit of sugar, just to get that yeast happy.
- Salt, of course. Bread without salt is just sad.
- Warm water. Not too hot, not too cold, Goldilocks style.
- And olive oil. Lots of good olive oil. This is key, trust me.
That was pretty much it for the main dough. I also had some flaky sea salt and a sprig of rosemary from the garden that I thought would be nice on top later.
Mixing and (Not Much) Kneading
So, I got out my biggest mixing bowl. I chucked in the warm water, sprinkled the yeast and sugar on top, and gave it a little swirl. Then I just let it sit for like, five or ten minutes. You know, until it got a bit foamy. That’s how you know the yeast is alive and kicking, ready to do its job.
Once the yeast was looking bubbly, I dumped in most of the flour and the salt. I started mixing it with a wooden spoon. It looked a bit shaggy and rough at first, and I had a moment of “Uh oh, is this right?” But I just kept going. Added a splash more flour until it wasn’t a sticky mess anymore, but still pretty soft. The beauty of this recipe, the one I stumbled upon, is that you don’t really need to knead it for ages. I just turned it out onto a lightly floured counter and worked it for maybe two or three minutes, just until it came together into a smooth-ish ball. Easy peasy.
Then, I drizzled some olive oil into the bowl, plopped the dough in, and turned it over so it was all lightly coated. Covered the bowl with a tea towel and found a warm-ish spot for it to hang out. The recipe said about an hour, or until doubled. I just went and made a cup of tea and tidied up the kitchen a bit. No stress.
Prepping for the Bake
After about an hour, maybe a little more – I wasn’t super strict with the clock – the dough was looking nicely puffed up. Success! I grabbed my trusty baking sheet. Now, here’s an important bit: I poured a generous amount of olive oil onto the sheet. Don’t skimp here. This is what gives you that amazing crispy bottom.
I gently deflated the dough and plopped it onto the oily tray. Then, using my fingertips, I started pressing and stretching it out to fit the pan. It’s a soft dough, so it was pretty agreeable. I wasn’t aiming for perfect geometric shapes, just a rustic, focaccia-like rectangle. Once it was roughly the shape I wanted, it was time for the fun part: dimpling! I just poked my fingers all over the surface of the dough, creating those classic focaccia craters. It’s surprisingly satisfying.
Then, I drizzled even more olive oil over the top. Yeah, I told you olive oil was a big deal here. Sprinkled on that flaky sea salt and scattered the fresh rosemary leaves. It was already smelling pretty good, uncooked and all.
Into the Oven and the Glorious Result
I’d preheated my oven, pretty hot, as you do for bread. Carefully slid the baking sheet in. And then, the wait. The smell started to fill the house after about 10 minutes. Oh man, that fresh baking bread and rosemary aroma is just unbeatable.
I kept an eye on it. After about 20-25 minutes, it was beautifully golden brown on top, a bit darker around the edges where the oil had worked its magic. I pulled it out, and the sound it made on the tray, that slight sizzle, was just fantastic.
I let it cool on a wire rack for a few minutes, though it was tough to wait. The hardest part, truly. Then, I sliced into it. Perfect. Crispy on the outside, especially the bottom, and so soft and airy on the inside. Those olive oil dimples were little pools of deliciousness.
Honestly, for something that quick and with so little fuss, the result was amazing. It’s definitely going into my regular rotation. No more being intimidated by bread making when you have a recipe like this up your sleeve. Give it a try; you’ll see what I mean.