![](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/02\/Foccacia-Fladenbrot-Rezept-2019-1-3.jpg\")
<\/a><\/p>\nBaking focaccia takes planning ahead<\/h2>\n
This middle eastern focaccia bread requires about 2-3 hours to make, but that time is absolutely worth it, cause there isn\u2019t much \u201cwork\u201d involved in all that time. Some focaccia recipes ask you to do two rises, but my version one only requires one rise. All you have to do is mix all the ingredients together, and spread the dough out onto a lined baking sheet, cover it up and let it stand in a warm spot until the dough fluffs up to double its size. This is what gives it the traditional fluffy texture. Sprinkling it with herbs, spices and olive oil is what give it lots of flavor and nice crust.<\/p>\n
![\"Orientalisches](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/02\/Foccacia-Fladenbrot-Rezept-2019-2.jpg\")
<\/a><\/p>\nHow to make a simple focaccia bread<\/h2>\n\n- Making homemade focaccia bread is similar to many yeast-based bread recipes. I like to use instant yeast for this recipe as it is foolproof. But if you are using active yeast then you need to activate it in some warm water beforehand. Then, you need to combine the ingredients in either a bowl or stand mixer. Once everything is loosely combined, either attach a dough hook to your stand mixer or use a handheld mixer with a dough hook and mix the ingredients until they form a rough ball and the dough comes away from the sides of the bowl. Some recipes require that the dough be smooth and elastic and others that it remains sticky. It really depends on the result you are looking for. Some focaccia breads are chewy, others light and fluffy. This one is the latter.<\/li>\n
- Now it\u2019s ready to be formed. With well-greased hands, spread the dough into a baking pan. Then comes the easy part: waiting for the dough to rise. Depending on the time of the year and whether you can find a warm spot for it, this could take 1-2 hours.<\/li>\n
- And if you decide to do a double rise, which maybe feels a little familiar, then do a long rise for 1 \u00bd hours, punch down the dough to knock the air out, then spread it into the baking pan. Then let it rise for another 30 minutes in the pan. I think the single rise is easier.<\/li>\n
- Finally drizzle the focaccia dough with olive oil and sprinkle with your toppings. Voila! Ready for the oven! But wait focaccia also has those lovely indentations. I create them using the end of a wooden spoon, but you can also do them using your thumb. And whether you do this before or after adding the toppings is a bit of a personal choice.<\/li>\n<\/ul>\n
![\"Orientalisches](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2019\/02\/Foccacia-Fladenbrot-Rezept-2019-3.jpg\")
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A word about yeast<\/h2>\n
I am a big fan of using dried instant yeast for my focaccia recipes. And this is mostly because I have had such bad luck with yeast not proofing. Especially the organic versions. Which maybe it is that I am too impatient to wait long enough for them to start bubbling. Some start quickly, others after 10 minutes, and other not at all. So with a quick and easy recipe like this one, I prefer to use what I consider fail safe. And that is simply instant yeast sold at my local grocery store.<\/p>\n