I’m going to put two words together and you are going to call me crazy. Are you ready?
Say whaaat! But no really. I’ve made a lot of bread and this stuff is about as easy as it gets. And majorly tasty. I don’t make a lot of no-knead bread because it usually tastes off to me (I can be picky about my bread), but this foccacia is spot-on. It is 100% beginner approved and 100% boyfriend approved. AJ said twice – “Man, this is really good, hon!” In AJ language, that means Winning. It is also fluffy as heck and almost requires eating the whole loaf because you just.can’t.stop.
You start with some flour – a mix of all-purpose and semolina (a course, yellow italian variety you can find in most well-stocked grocery stores) gives the bread a dreamy texture, great flavor, and a beautiful slightly yellow hue. Add a bunch of yeast so this baby rises fast, followed by a bit of parmesan (or vegan parmesan!) for flavah, and then mix in your electric mixer for just 1 minute. Plop the dough out into your baking pan, let it do it’s thang for an hour, then poke it a whole bunch until you feel downright silly.
Then bake away for just 30 minutes! You guys, sometimes I can’t even make muffins this fast. Seriously. (Let’s not talk about how slow I am at making muffins sometimes.)
You can leave these long & skinny…
Or chop them into more reasonable sized pieces. I go for the smaller ones because sometimes I think the correct number of things to eat is 5 (or whatever number is sticking in my head that day), and that number does not change when the pieces are bigger.
Oh, and whatever you do, serve these with a side of marinara sauce. Whatever kind of marinara you like – hot or cold or spicy or sweet – it is amazing.
And last thing? Last thing. Eat all of these before any of your family members come home, otherwise they will disappear and you will never see them again. That is, until you make another batch!
The easiest foccacia recipe out there! Parmesan cheese (vegan option!) is mixed into the batter and sprinkled on top, with italian herbs and coarse sea salt. All together this takes less than 2 hours to make and will WOW the whole family!
1 hr, 15 Prep Time
30 minCook Time
1 hr, 45 Total Time
- 12 3/4 oz (3 cups) all-purpose flour
- 2 1/4 oz (1/2 cup) semolina flour, or more all-purpose flour
- 1 Tbsp active dry yeast*
- 1 1/2 tsp salt
- 12 oz (1 1/2 cups) warm water
- 1 1/4 oz (3 Tbsp) extra virgin olive oil
- 1/4 cup parmesan cheese*
- 3 Tbsp olive oil, for drizzling
- 2 Tbsp semolina flour, for sprinkling
- 3 Tbsp parmesan cheese*
- 1 1/2 tsp dried italian herbs
- Combine the flours and yeast in the bowl of an electric mixer; mix. Add in the salt (don't add the salt and the yeast at the same time!) and mix well. Add the water, the 3 Tbsp olive oil, and the parmesan cheese.
- Beat with the paddle attachment for 60-90 seconds, until the dough is rather uniform and very sticky.
- Generously spray a 9x13" pan with cooking spray, then drizzle ~1 1/2 Tbsp olive oil on the bottom (for a crispy crust). Sprinkle the 2 Tbsp semolina flour over the oil.
- Dump the dough into the pan and spread with your oiled fingers to the corners of the pan as best you can (it'll be ugly!). Cover with plastic wrap and let rise for 50-60 minutes, until very puffy and doubled in size.
- Preheat your oven to 375F.
- When the dough is done rising, oil your fingers and drizzle another couple Tbsp of olive oil on top, then gently poke the dough all over to achieve the characteristic indentations. Sprinkle the remaining 3 Tbsp parmesan cheese (or vegan parmesan) and italian herbs on top.
- Bake for 30 minutes, rotating halfway through, until your kitchen smells heavenly and the foccacia is golden-brown on top. Remove from the oven and transfer to a wire cooling rack. Let cool for 20 minutes, then serve.
- If you are vegan, Minimalist Baker has a fantastic vegan parmesan recipe. It can be used 1-for-1 for the parmesan in this recipe.
- If you are not vegan, use the powdery kind of parmesan. Nothin fancy here, yo. It just doesn't work as well.