Can I use instant dry yeast?

You can! Both regular yeast and instant will work just fine. Make sure you check the expiration date on the yeast package.

Can I use a different herb if I don't have rosemary?

Yep! Sage and thyme would both be great choices, or if you live with someone who likes to pick the herbs off of things (sigh!) you can leave it off altogether.

How long will this bread keep?

As with most breads, this is best straight out of the oven, but will last another couple of days if it is wrapped up. Give it 10 to 15 seconds in the microwave on that last day to soften it up.

Have a question that I didn't cover?

Drop it in the comments below and I will answer pronto!

Sheet Pan Focaccia

Name: Sheet Pan Focaccia
Prep time: 10 h 15 min
Cook time: 25 min
Total time: 10 h 40 min
Yield: 16
Cuisine: Italian
Ingredients: 2 ¼ teaspoons active dry yeast; 1 tablespoon sugar; 2 1/2 cups warm water; 5 cups flour; 1 tablespoon sea salt, plus extra for sprinkling; ½ cup olive oil; 3-4 sprigs fresh rosemary; ¼ cup butter, melted (optional)

Sheet Pan Focaccia

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5 from 5 reviews

This recipe for sheet pan focaccia is so incredibly easy you will find yourself making this buttery Italian bread on the regular!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Rising Time: 10 hours
Cook Time: 25 minutes
Total Time: 10 hours 40 minutes
Yield: 16
Category: Side Dish
Method: Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 ¼ teaspoons active dry yeast
1 tablespoon sugar
2 1/2 cups warm water
5 cups flour
1 tablespoon sea salt, plus extra for sprinkling
½ cup olive oil
3-4 sprigs fresh rosemary
¼ cup butter, melted (optional)

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Instructions

Put the yeast and sugar in a large mixing bowl. Stir in 2 ½ cups of warm water, give it a gentle stir and then let it sit for 10 minutes.
Mix the flour and the sea salt together in a large mixing bowl and add it to the yeast mixture. Mix it up until you have a nice shaggy looking ball of dough.
Wipe out the bowl that had the flour in it and pour in a quarter cup of olive oil. Put your dough in the bowl, turn it around so it is all coated with the oil, and then cover the bowl with plastic wrap. Pop it in your fridge and let it sit overnight (you want at least 10 hours of rising time, and for the dough to be nice and big, about double in size).
Once the dough has risen, line a 13 x 9 inch rimmed baking pan with parchment and drizzle the parchment with 2 tablespoons of olive oil.
Take the dough out of the fridge and squish it with your hands a few times to flatten it out, and, and then transfer it to your baking pan. Smoosh it a little more until it is roughly a rectangle. Let it rise for another 2 to 3 hours (hey, nobody said this was going to be speedy!) until it is puffy and a little more risen.
Preheat your oven to 450. Now smoosh the dough to the edges of the baking sheet and then press your fingers into it until it is covered in little dents. Drizzle it with another tablespoon or two of olive oil and give it a generous sprinkle of sea salt and rosemary leaves.
Pop it in the oven and bake it up until it is golden and puffed, about 25 minutes.
Now, this last part is optional – kinda, because it is SO delicious. Melt up a quarter cup or so of your favorite butter (hello, Kerrygold!) and drizzle it over the top. And slice it up!

Notes

- Flour: Use good old regular all purpose flour

- Yeast: I use the instant yeast in the jar, but the regular yeast in the packet will work just as well.

- Water: Make sure it is nice and warm but not HOT – yeast is an actual living thing, and we don’t want to damage it.

Find it online: https://www.framedcooks.com/sheet-pan-focaccia/