Sheet Pan Focaccia Bread
Prep Time: 3 hours
Cook Time: 30 minutes
Serves: 12
Recipe adapted from The Modern Proper as part of Literally Nutritious 2.0
Ingredients
2 tsp (10 mL) Instant yeast*
1 ¾ Cups (440 mL) Warm water
4 ¼ Cups (1.125 L) All-purpose flour, divided
2 tsp (5 mL) Salt
6 Tbsp (120 mL) Oil
*1 pack = 30 mL
Directions
Sprinkle yeast over warm water in a small bowl, whisk together briefly and set aside for 5 to 10 minutes.
Whisk 4 cups of flour and salt in a large bowl and add the yeast-water mixture. Using your hands, mix until a shaggy dough forms. Set aside for 10 minutes.
Grease a second large bowl with 1 Tbsp of oil. Turn the dough out onto a floured surface. Knead the dough with floured hands until smooth, about 10 minutes. Form the dough into a ball, place it in the oiled bowl, cover with a kitchen towel, and set aside for 2 hours (until it has doubled in size).
Grease your baking pan with 3 Tbsp oil and transfer dough to the pan. Using lightly oiled fingers, press dimples into the focaccia and stretch it to the corners of the pan. Let rise again, uncovered, in a dry, warm spot for 30-60 minutes.
Preheat oven to 450°F. Carefully drizzle the remaining 2 Tbsp oil over the focaccia.
Bake for 25-30 minutes until puffed and light golden-brown all over.
