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Big and Bubbly Focaccia

This simple, soft, and airy focaccia bread features large holes and a crisp top, making it a versatile base for meals and snacks.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 9 servings
Course: Bread, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1.5 cups water Warm water for activating yeast.
  • 2 teaspoons yeast Any type of yeast works; proof active dry yeast if used.
  • 2 teaspoons salt
  • 0.25 cups olive oil Extra for greasing the pan.
For flavoring
  • 1 medium onion (finely chopped)
  • 1 stalk celery (finely chopped)
  • 1 tablespoon rosemary (fresh or dried)
  • 1 tablespoon sage (fresh or dried)
  • 1 tablespoon thyme (fresh or dried)
  • 1 teaspoon Bell's Seasoning Optional, to enhance flavor.

Method
 

Preparation
  1. In a bowl, mix the flour, yeast, and salt.
  2. Gradually add water and olive oil, stirring to combine.
  3. Fold in the chopped onion, celery, and herbs.
  4. Knead the dough for about 10 minutes until smooth and elastic.
Rising
  1. Let the dough rise in a warm place for about 3 hours, or until doubled in size.
  2. Preheat the oven to 450°F (232°C).
  3. Transfer the dough to a greased 9-inch square baking pan, press it out evenly and let rise for an additional 30 minutes.
Baking
  1. Bake for 18 to 20 minutes or until golden brown and crisp.
  2. Let cool slightly before slicing and serving.

Notes

Store cooled focaccia in an airtight container at room temperature for up to two days, or freeze for up to three months.