Easy Focaccia with Sesame Seeds

© Make Mine Lemon - Focaccia On A Board

Focaccia On A Board

I got through jury duty without having to serve. I am happy, but totally out of kilter. The good news is you go on-line and check to see if your number is called to see if you are needed. So you no longer have to physically go to court and sit around. The bad news is you have to check in everyday at noon. Noon, as in the middle of the day. That means you have to get your walk in, get your shower, put your makeup on, fix your hair and be prepared to be at the courthouse within an hour. Or not. This means no big baking or cooking project gets planned before noon, and by afternoon you are kind of over it. So now I am back on tract and I could not decide what to make. Then I remembered I have been on this mission to make bread, the kind that I buy when I go to the International market. I decided to make Easy Focaccia.

©MakeMIneLemon - Barbari

©MakeMineLemon – Barbari

The Persian market makes this bread called Barbari.  It is so delicious.  My Focaccia is not quiet the same, but it is close and really good. I’m pretty sure if you make this everyone will think it is special.

© Make Mine Lemon - Focaccia Dimples

Focaccia Dimples

Previously, I talked about getting comfortable with yeast. This is another easy recipe to help you gain confidence. Try to think of it as it being just two cups of flour. If by chance and I don’t think it will happen, but if you do have a failure, you are only out two cups of flour. I think the only way you could mess up is if your yeast is dead. Be sure to check the expiration date so that does not happen. Also, you need to use instant yeast meaning it can be added to the flour and no need to proof it in water. It only requires one rise. I usually like to make bread by hand. I like to feel the texture of the dough. In this case I used my kitchenaid with the dough hook. Then I removed it once thoroughly mixed and hand-kneaded until it came together. I pulled it into a circle and placed it into a oiled skillet. I covered it with a clean cloth and let it rise for about 30 minutes. I took my fingers and poked dimples into the bread, brushed it with butter, sprinkled some sesame seeds and some coarse sea salt and into the oven it went. Mine took 23 minutes at 400°.

©MakeMineLemon - Focaccia Cooling On A Rack

©MakeMineLemon – Focaccia Cooling On A Rack

I hope you will give this a try and let me know your thoughts.

© Make Mine Lemon Focaccia - No Butter Needed, but ...

Focaccia – No Butter Needed, but…

Somewhere in Southern California someone lucked out and did not have me as his juror. Now back to more baking. I’m thinking something chocolate.

5.0 from 2 reviews
Easy Focaccia with Sesame Seeds
  • Focaccia Dough
  • 2 cups all-purpose flour, or bread flour
  • 1½ teaspoons instant yeast
  • ½ teaspoon granulated sugar
  • ½ teaspoon salt
  • ¾ cup warm water, about 100-110°
  • 2 tablespoons olive oil
  • Focaccia Topping
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon of sesame seed
  • A sprinkling of coarse sea salt
  1. Butter or oil a 10”-12” cast iron skillet; set aside.
  2. In the bowl of a stand mixer fitted with a dough hook, whisk together 1½ cups flour, yeast, sugar and salt.
  3. Add the water and olive oil.
  4. When the dough comes together and starts to pull away from the side add in another ¼ cup of flour. Mix until smooth but will still be sticky.
  5. Sprinkle surface with remaining ¼ cup flour; knead dough until smooth and no longer sticky.
  6. Shape dough into a round; place in a large cast-iron skillet.
  7. Cover with a clean towel.
  8. Place in a warm place for 20 - 30 minutes.
  9. Preheat oven to 400°F.
  10. Use your fingertips to poke indentations in dough.
  11. Brush with half the butter
  12. Sprinkle with sesame seed and coarse salt.
  13. Bake in preheated oven for 20 - 25 minutes or until golden.
  14. Remove from oven and brush with remaining butter.
  15. Cool in pan on a wire rack then slide focaccia out of skillet.
  16. Cut into squares or sandwich size; serve.

I will be taking this to

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41 Responses to Easy Focaccia with Sesame Seeds

  1. Sally says:

    Looks mouth watering Madonna. Nothing like good homemade focaccia. Being GF, I miss eating stuff like this, but oh well, just need to develop a GF version. Won’t be quite the same, but close. I am sure yours was delicious. Working with yeast is so much fun. People need to get over being afraid to trying it and work with yeast!

    • Ms. Lemon says:

      Thank you so much Sally. I am pretty happy with it. I’ll wait for you to work out the kinks before I try the gf version. I did not get along at all with coconut sugar (lips like Goldie Hahn in First Wives Club.) so now I am afraid to try new ingredients even it is supposed to be better for me. Thanks for stopping by. You are such a great chef I am thrilled that you give it a good grade.

  2. Gorgeous bread and I love the pretty sesame seeds on top. I’m one of those “afraid of yeast” persons and I know I need to get over it …perhaps your focaccia will get me on my way.

  3. Penny says:

    I love making homemade breads. You are right Madonna, yeast breads are easy; especially when you can take advantage of the dough hook on your stand mixer. I keep a large container of instant dry yeast in my fridge and freezer. Your focaccia looks delicious and cooking it in an iron skillet is a great idea.

    • Ms. Lemon says:

      I had resisted using the dough hook until now because I wanted to know what the dough should feel like, but this went together so quickly I think I will be using it more. Hope you have a great week.

  4. Focaccia . . . YUM!
    I think I might have to give this a try . . . maybe with a little thyme & rosemary . . . and lots of salt and olive oil. YUM!
    Thanks so much for sharing!
    Have a great week,

    • Ms. Lemon says:

      Do give it a try. I was thinking herbs while I was applying the sesame seeds. I will be trying rosemary and thyme if I can stopping killing my thyme plant.

  5. Lorrie says:

    I love making bread. Neither of us eats much bread, so I bake every couple of weeks and freeze the loaves, sliced. (I often slice the end off, warm, and eat it with butter and unpasteurized honey.) I make a 100% whole wheat bread using Peter Reinhart’s techniques. No purchased bread can come close. His recipes for foccacia are also wonderful. Getting comfortable with yeast opens the door to even more wonderful food.

    • Ms. Lemon says:

      I will have to check out Peter Reinhart’s version. He is such a wonderful baker. Fresh bread at your house sounds delish.

  6. Poppy says:

    mmm this looks so mouthwatering! Nothing like freshly baked bread, yum 🙂 love how you made yours in a skillet. Thanks for sharing the recipe with us. Happy week~hugs, Poppy

  7. Jenna says:

    I love homemade focaccia and usually make mine with garlic or rosemary~I can’t wait to try your slightly sweet version with sesame seeds, yours is a thing of beauty!

    • Ms. Lemon says:

      I am going to give rosemary a try next. I usually make Parmesan scones that the family is crazy about so rosemary is next on my list, but this is a pretty basic bread that I think you could experiment with. Thanks for stopping by.


  8. Monique says:

    Love focaccia!
    Did you happen to watch The Escape Artist on Masterpiece?
    Lots of jury action there…

    • Ms. Lemon says:

      Yes, British television is so wonderful. PBS has kept me intrigued this past year. The Escape Artist was both wonderful and frightening. I had my hands over my face and peaking through my fingers.

      Thanks for stopping by Monique.

  9. sheila says:

    I used to make homemade bread…and this recipe has made me want to try it. Bread is something I love. And…to bake it in an iron skillet should make it even better. I always use my cast iron skillet for corn bread… and love how it turns out.

    Also…thanks for visiting mykentuckyliving.

  10. Jeremy says:

    That looks delicious!

  11. Poppy says:

    How timely is this post, Madonna! I’ve been wanting to start to bake my own bread for a while and finally bought what I needed. Here on the island, housewives in the villages always use something we call ‘prozimi’, which is a good piece of the dough saved from their last batch. This prozimi, which translates as ‘before kneading’, takes the place of any dry yeast. I’ve been on the lookout for the easiest methods, as there seem to be quite a few, of course for different types of bread, like your delicious looking focaccia, which I will try. Thanks for the fabulous pics and easy to follow instructions, as always!


    • Ms. Lemon says:

      Poppy, this recipe is a great way to get comfortable with baking with yeast and it is a small amount. I no longer need large recipes like I did when my children were growing up. I would love to bake like housewives in the village bake. I have heard of baking bread like you refer to and I am racking my brain to recall the English word for it, but can’t at the moment.

  12. I like the idea of adding sesame seeds to focaccia for added flavor.

    • Ms. Lemon says:

      I liked the sesame myself. I love the nutty taste when they have been toasted. However, I did have a couple of my QCers that thought it should involve some rosemary.:)

  13. Being able to check-in online is wonderful! But still a pain, not knowing whether you’ll be called or not. Anyway, love this focaccia — the sesame seeds are such a nice finishing touch. And I agree adding rosemary to this would be so nice!

    • Ms. Lemon says:

      It is great not to have to hang out at court, but the middle of the day puts a crimp in your day. Thanks for stopping by John.

  14. What a lovely, simple recipe. Will try it asap and maybe top with some Nigella seeds, what do you think?

    • Ms. Lemon says:

      Barbara, it is a simple recipe. It is a small recipe which fits my lifestyle. I don’t know Nigella. I have heard of them, but have not tasted them, but if you think it would be good I want to give them a try.

  15. Daniela says:

    Easy to prepare and fantastic looking.
    I have to prepare this ASAP , it’s smiling at me 🙂
    Fresh and crispy , home made is definitely the best.

    • Ms. Lemon says:

      Daniela, let me know your thoughts. I thought is was pretty good. We have people here voting for herbs, but it goes so quickly I think we can have both. I cut this in thirds and saved the middle section for sandwiches. I split it in half and toasted for BLTs. I ate them before I remembered to take a pic. Next time….

  16. I must try this! I have never made homemade focaccia so this will be a great first attempt 🙂 Found you via Say G’day Saturday 🙂

  17. Miz Helen says:

    Your Focaccia with Sesame Seeds looks beautiful, it looks delicious! Hope you have a great weekend and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  18. Your focaccia is beautiful Madonna, looks so moist and very tempting. I know the aroma is wonderful.
    Jury duty reminds me of being on call for the hospital. You have to be ready but often they don’t call. It was always a happy morning when a woke up and realized I had made it through the night without a call.

    • Ms. Lemon says:

      Thanks Chris. I am pretty happy with it. I see other possibilities. When I mentioned it at the hairdresser’s everyone had a different topping. 🙂

      I admire anyone that has a job that requires being on call. I was on tenterhooks all week. I would have been fine if they said that evening I would be needed the next morning, but to be needed within the hour set me on edge. I know it sounds petty now that it is over. I’m a little embarrassed to complain about it. Thank God for people like you friend. 🙂

  19. Stephanie says:

    Can’t wait to try this! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week

  20. Nici says:

    Your focaccia bread looks amazing! I love that it is cooked in a cast iron skillet too! Thanks so much for linking up to my Creative Ways Link Party! Hope to see you again this week!

  21. Jann Olson says:

    Oh yum! I love Focaccia! I have a similar pan and can’t wait to try it out. Thanks for sharing it with SYC.

  22. Thanks so much for joining the Say G’day Saturday linky party. I’ve just given your post a +1.

    Hope to see your fabulous talents again this weekend!

    Best wishes,
    Natasha in Oz

  23. Adri says:

    It looks fab, Madonna. I love focaccia – big chunks of sea salt and rosemary topped with a nice olive oil always rock my world. Buon appetito!

    • Ms. Lemon says:

      Thanks Adri. This focaccia has lots of possibilities. I just thought anyone that was afraid of yeast or was a beginner it is perfect to start. You on the other hand are way beyond that, but I still think you will like it.


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