Recipe: fast and easy focaccia bread!

Okay, so it’s not real focaccia bread but it’s DELICIOUS so who cares? I like to think I’m the queen of quick and easy breads, and this little beauty has now been added to my regular rotation.  I found this recipe as I was looking for quick peasant bread and this specific recipe can be adjusted in different ways to produce different kinds of breads! Check out the original post –here– for more ideas. But here are a few more of my favorite fast bread recipes: fast easy buns for burgers, etc., favorite clover rolls, fast breadsticks, crusty peasant bread (this one takes forethought because you have to let it rise overnight but it comes together in less than five minutes.) And now—FOCACCIA!!!! Man, I love beige food.

Faux Focaccia Bread
Serves 6
Fast and foolproof, make this for your dinner tonight!
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Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Prep Time
1 hr 30 min
Cook Time
30 min
Total Time
2 hr
Ingredients
  1. 4 cups flour
  2. 2 teaspoons kosher salt
  3. 2 cups lukewarm water
  4. 2 teaspoons sugar
  5. 2 teaspoons instant or active-dry yeast*
  6. room temp butter for greasing the casserole dish
  7. olive oil, course salt and rosemary for topping
Instructions
  1. Proof your yeast if using active-dry.
  2. Meanwhile, combine flour and salt.
  3. Once the yeast is proofed, mix in the foam and dissolve the sugar into the warm yeast/water mixture.
  4. Combine liquid with flour and stir with either a bread spoon or wooden spoon until a shaggy dough forms.
  5. Cover and let rise in a warmer environment for at least 1 hour.
  6. Grease a 9x13 casserole dish (mine is glass).
  7. Drizzle dough with 2 tablespoon olive oil and Place dough in dish. Use your fingers to flatten dough until it is evenly distributed in the dish.
  8. Use your fingers to create dimples in the dough (I found the dough too wet to really see the dimples, so I'll skip this in the future probably).
  9. Sprinkle dough with course salt and rosemary.
  10. Let rise for 20-30 minutes more.
  11. Bake for 15 minutes at 425 and 17 more minutes at 375.
  12. Remove from pan and let cool on a cooling rack for 10 minutes before cutting.
Notes
  1. *To proof active dry yeast, sprinkle it on top of the luke warm water and let sit for 10 minutes or until foamy, then mix in the foam.
Adapted from Alexandra Cooks
Adapted from Alexandra Cooks
Hopes and Dreams http://cherishinghopesanddreams.com/