This is the BEST focaccia by far, that I have ever tasted... maybe the best bread! And so easy. The only comment that I would make is that the flakey salt should not be considered optional. Even a little of this salt takes the bread to a whole new level.
Thank you, Mom. 😊❤️ I know you have high bread standards! I also know that you love the no-knead artisan loaf... but maybe this focaccia will dethrone it for you. 😉
Hi Peary (or Perry?)! Great question. I used to wonder the same. I’ve learned that it does not matter when you are mixing dry yeast and dry salt into dry flour. They get distributed and coated in flour before you add the water, and the flour acts as a barrier.
The risk of salt significantly inhibiting or killing yeast is when there is a high amount of salt coming into direct contact with wet/activated yeast.
Jane here, confirming I am SO GLAD that Leslie kindly took the time to show me how to make this bread, even as she was rushing out of town. I would never have thought I could make my own bread or thought I could do it well, but I have indeed made this focaccia several more times on my own and it was delicious every time! Thank you, Leslie!!
Jane, hi! <3 Yer a bread maker, Jane (said in Hagrid’s voice). Thank you for reaffirming the ease and deliciousness of this focaccia. I’m so glad I could convert you. 😁
I’m happy to hear it, @Karin Chrostowski :) As you’ve gathered from the post, I think that this is easier than artisan bread (and for my taste, it tends to have a better texture and flavor, too)! Please let me know how it goes for you. :)
This focaccia recipe is fabulous! I’ve never made focaccia before and this recipe came out perfectly. I had a 15 year old box of Maldon sea salt flakes and finally used them! Because of the olive oil, you don’t need butter on this bread. Plus, I made a beef barley vegetable soup to go with the bread. The bread was better than the soup. Thank you for this achievable recipe. I was worried because I left the dough in the fridge for 2 days, and then didn’t think that my turning and folding was very good. I did let it rise for 3.5 hrs. In my cold kitchen. Thank you!
This fills my heart with joy! I’m so glad you tried it out and that you loved the outcome. I agree- butter is not necessary (but if someone wanted to add butter, I would not judge haha.) I’m also happy that this gave you a use for your sea salt flakes. Enjoying it with a hearty soup sounds like a delicious combination. Thank you for sharing, @Rosanne Sundstrom ❤️
Hi there! I have not experimented with sourdough yet (I’m currently a nomad so it has not been an option for me), but I’d love to soon. :) I plan to share about it when I do.
Weekend project sorted. Been keeping an eye out for a no-knead recipe so I can make time to bake more bread, but was uninspired by a lot of the options on offer. Thanks for the inspiration!
I have baked other bread, but I just made my first focaccia, and OMG! Have I been missing out! This came out so great and so delicious, used some of my sourdough discard and it was so yummy. Thank you for your information on your site🤗
Well it’s in the fridge and I will be patient for 18 hours but can’t wait much longer! Thanks so much for the inspiration to try this recipe, I’ll keep you informed of the progress!
This is the BEST focaccia by far, that I have ever tasted... maybe the best bread! And so easy. The only comment that I would make is that the flakey salt should not be considered optional. Even a little of this salt takes the bread to a whole new level.
Thank you, Mom. 😊❤️ I know you have high bread standards! I also know that you love the no-knead artisan loaf... but maybe this focaccia will dethrone it for you. 😉
Almost perfect, would look up glyphosate free flour to use as well - for truly better nutrition.
Thanks Thomas! I looked into it; very helpful to know.
Some recipes tell you to avoid letting the salt touch the yeast..you don't..does it make any difference?
Hi Peary (or Perry?)! Great question. I used to wonder the same. I’ve learned that it does not matter when you are mixing dry yeast and dry salt into dry flour. They get distributed and coated in flour before you add the water, and the flour acts as a barrier.
The risk of salt significantly inhibiting or killing yeast is when there is a high amount of salt coming into direct contact with wet/activated yeast.
Jane here, confirming I am SO GLAD that Leslie kindly took the time to show me how to make this bread, even as she was rushing out of town. I would never have thought I could make my own bread or thought I could do it well, but I have indeed made this focaccia several more times on my own and it was delicious every time! Thank you, Leslie!!
Jane, hi! <3 Yer a bread maker, Jane (said in Hagrid’s voice). Thank you for reaffirming the ease and deliciousness of this focaccia. I’m so glad I could convert you. 😁
Looking forward to trying this!
I’m so glad Allyson! I hope you enjoy it, and I’d love to hear how it turns out for you :)
Incredibly excited to try this recipe. I’ve never made any type of bread before so thank you for sharing. So excited!!
Yay @Vanessa Goetz :) I’m so excited for you. I would love to know how it goes!
Now I need some fresh bread. You made me hungry. I will make this! I’ve done some artisan bread a couple of times. It’s a learning curve for sure.
I’m happy to hear it, @Karin Chrostowski :) As you’ve gathered from the post, I think that this is easier than artisan bread (and for my taste, it tends to have a better texture and flavor, too)! Please let me know how it goes for you. :)
This focaccia recipe is fabulous! I’ve never made focaccia before and this recipe came out perfectly. I had a 15 year old box of Maldon sea salt flakes and finally used them! Because of the olive oil, you don’t need butter on this bread. Plus, I made a beef barley vegetable soup to go with the bread. The bread was better than the soup. Thank you for this achievable recipe. I was worried because I left the dough in the fridge for 2 days, and then didn’t think that my turning and folding was very good. I did let it rise for 3.5 hrs. In my cold kitchen. Thank you!
This fills my heart with joy! I’m so glad you tried it out and that you loved the outcome. I agree- butter is not necessary (but if someone wanted to add butter, I would not judge haha.) I’m also happy that this gave you a use for your sea salt flakes. Enjoying it with a hearty soup sounds like a delicious combination. Thank you for sharing, @Rosanne Sundstrom ❤️
Fantastic, what about Sour Dough bread?
Hi there! I have not experimented with sourdough yet (I’m currently a nomad so it has not been an option for me), but I’d love to soon. :) I plan to share about it when I do.
Weekend project sorted. Been keeping an eye out for a no-knead recipe so I can make time to bake more bread, but was uninspired by a lot of the options on offer. Thanks for the inspiration!
So happy to hear this, Tom! I am working on quite a few more no-knead bread recipes so please stay tuned. 😄
Hi! Can you use bread flour instead of all-purpose flour?
Sue
Hi @Sue Furgiuele, absolutely! It should work with bread flour. I’m curious to hear about your results!
I have baked other bread, but I just made my first focaccia, and OMG! Have I been missing out! This came out so great and so delicious, used some of my sourdough discard and it was so yummy. Thank you for your information on your site🤗
Adding to my list of things to do this weekend probably tonight. Been wanting to try focaccia. And easy is fine with me!
Yay! So happy to hear it. Please throw it together now…future Michelle will be grateful, I’m sure. I’d love to know how it turns out for you :)
Love focaccia!!!
Same! 😋
❤️ Ready to try it!
Would love to know how it turned out for you, Lynda!
Well it’s in the fridge and I will be patient for 18 hours but can’t wait much longer! Thanks so much for the inspiration to try this recipe, I’ll keep you informed of the progress!
Haha I hear you. It’s worth the wait! Yes, please do. I’d love to hear how it turns out for you. :)
It’s delicious! Thank you and I’m looking forward to trying more of your recipes!
I’m so glad you enjoyed it, and thank you! 🥰 That means a lot to me.