Quick Focaccia

This is one of the easiest bread recipes you could make, and today I made a fennel focaccia using both the bulb and the greens, but you can use whatever you like or have on hand. Got a limp red pepper or tired zucchini? Just slap it on your focaccia instead of tossing it out. And the secret to a great focaccia..? More oil than you think. Don’t be shy.

400g warm water (finger-temp)
8g yeast
30g olive oil + extra for pan and topping
500g bread flour
10g sugar
15g sea salt
Thinly sliced fennel bulb and fennel greens for the topping.

1. Prepare the Dough: In a stand mixer, combine warm water, yeast, and a little sugar. Stir, let the yeast bloom, then add the rest of the ingredients and mix on low for 10 minutes. Let it rest for 30-40 mins.

2. Shape the Dough: Grease a sheet of parchment paper, place it in a deep baking pan (like a 13”x9”), pour some olive oil over it, and add your dough. Press it down to fill the pan, then let it rest for 10-15 mins.

3. Add Toppings & Proof: Drizzle more olive oil over the dough, spread with your hands, add your favorite toppings, and sprinkle with flaky salt. Proof for 40-60 mins until doubled in size. Preheat the oven to 425°F while the dough is proofing.

4. Bake: Bake until golden brown – about 20-30 mins.