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AuthorNourishDifficultyIntermediate Yields12 ServingsQuarter (3 Servings)Half (6 Servings)Default (12 Servings)Double (24 Servings)Triple (36 Servings)Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins  2 tsp Instant Yeast (1/3 of a standard 30mL package) 1 ¾ cups Warm Water 4 ¼ cups All-purpose flour, divided 2 tsp Salt 6 tbsp Oil 1Prepare Yeast: (a) Sprinkle yeast over warm water in a small bowl. (b) Whisk together briefly and set aside for 5-10 minutes 2Make dough: (a) Whisk 4 cups of flour and the salt in a large bowl and add the yeast water mixture. (b) Using your hands, mix until a shaggy dough forms. Set aside for 10 minutes. 3Knead dough: (a) Grease a second large bowl with 1 Tbsp of oil. (b) Turn the dough out onto a floured surface. (c) Knead* the dough with floured hands until smooth, about 10 minutes. (d) 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) *Kneading is the act of pushing the dough into the floured surface with the heel of your hand, turning a quarter turn with each push. 4Second rise: (a) Grease your baking pan with 3 Tbsp of Oil and transfer dough to the pan. (b) Using lightly oiled fingers, press dimples into the focaccia and stretch it to the corners of the pan. Let rise, uncovered, in a dry, warm place for 30-60 more minutes. 5Bake: (a) Preheat oven to 450°F. Carefully drizzle remaining 2 Tbsp of oil over the focaccia. (b) Bake until puffed and lightly golden-brown all over, 25-30 minutes. Ingredients 2 tsp Instant Yeast (1/3 of a standard 30mL package) 1 ¾ cups Warm Water 4 ¼ cups All-purpose flour, divided 2 tsp Salt 6 tbsp OilDirections1Prepare Yeast: (a) Sprinkle yeast over warm water in a small bowl. (b) Whisk together briefly and set aside for 5-10 minutes 2Make dough: (a) Whisk 4 cups of flour and the salt in a large bowl and add the yeast water mixture. (b) Using your hands, mix until a shaggy dough forms. Set aside for 10 minutes. 3Knead dough: (a) Grease a second large bowl with 1 Tbsp of oil. (b) Turn the dough out onto a floured surface. (c) Knead* the dough with floured hands until smooth, about 10 minutes. (d) 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) *Kneading is the act of pushing the dough into the floured surface with the heel of your hand, turning a quarter turn with each push. 4Second rise: (a) Grease your baking pan with 3 Tbsp of Oil and transfer dough to the pan. (b) Using lightly oiled fingers, press dimples into the focaccia and stretch it to the corners of the pan. Let rise, uncovered, in a dry, warm place for 30-60 more minutes. 5Bake: (a) Preheat oven to 450°F. Carefully drizzle remaining 2 Tbsp of oil over the focaccia. (b) Bake until puffed and lightly golden-brown all over, 25-30 minutes. Sheet Pan Focaccia BreadIngredientsDirections

Sheet Pan Focaccia Bread

AuthorNourishDifficultyIntermediate
Yields12 Servings
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins
 2 tsp Instant Yeast (1/3 of a standard 30mL package)
 1 ¾ cups Warm Water
 4 ¼ cups All-purpose flour, divided
 2 tsp Salt
 6 tbsp Oil
1

Prepare Yeast:
(a) Sprinkle yeast over warm water in a small bowl.
(b) Whisk together briefly and set aside for 5-10 minutes

2

Make dough:
(a) Whisk 4 cups of flour and the salt in a large bowl and add the yeast water mixture.
(b) Using your hands, mix until a shaggy dough forms. Set aside for 10 minutes.

3

Knead dough:
(a) Grease a second large bowl with 1 Tbsp of oil.
(b) Turn the dough out onto a floured surface.
(c) Knead* the dough with floured hands until smooth, about 10 minutes.
(d) 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)

*Kneading is the act of pushing the dough into the floured surface with the heel of your hand, turning a quarter turn with each push.

4

Second rise:
(a) Grease your baking pan with 3 Tbsp of Oil and transfer dough to the pan.
(b) Using lightly oiled fingers, press dimples into the focaccia and stretch it to the corners of the pan. Let rise, uncovered, in a dry, warm place for 30-60 more minutes.

5

Bake:
(a) Preheat oven to 450°F. Carefully drizzle remaining 2 Tbsp of oil over the focaccia.
(b) Bake until puffed and lightly golden-brown all over, 25-30 minutes.

Ingredients

 2 tsp Instant Yeast (1/3 of a standard 30mL package)
 1 ¾ cups Warm Water
 4 ¼ cups All-purpose flour, divided
 2 tsp Salt
 6 tbsp Oil

Directions

1

Prepare Yeast:
(a) Sprinkle yeast over warm water in a small bowl.
(b) Whisk together briefly and set aside for 5-10 minutes

2

Make dough:
(a) Whisk 4 cups of flour and the salt in a large bowl and add the yeast water mixture.
(b) Using your hands, mix until a shaggy dough forms. Set aside for 10 minutes.

3

Knead dough:
(a) Grease a second large bowl with 1 Tbsp of oil.
(b) Turn the dough out onto a floured surface.
(c) Knead* the dough with floured hands until smooth, about 10 minutes.
(d) 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)

*Kneading is the act of pushing the dough into the floured surface with the heel of your hand, turning a quarter turn with each push.

4

Second rise:
(a) Grease your baking pan with 3 Tbsp of Oil and transfer dough to the pan.
(b) Using lightly oiled fingers, press dimples into the focaccia and stretch it to the corners of the pan. Let rise, uncovered, in a dry, warm place for 30-60 more minutes.

5

Bake:
(a) Preheat oven to 450°F. Carefully drizzle remaining 2 Tbsp of oil over the focaccia.
(b) Bake until puffed and lightly golden-brown all over, 25-30 minutes.

Sheet Pan Focaccia Bread