2 Ingredient Dough Focaccia

You guys know I love that magical 2 ingredient dough. We've made a couple different recipes so far using variations of that basic mix. But, today's focaccia is easily my favorite one so far!

So, we start with the 2 main stars of the show: self rising flour and nonfat plain greek yogurt. These are both things that I keep in the pantry and fridge at all times. Actually, I like to buy the individual servings of the greek yogurt instead of buying a big tub of it, because I feel like the shelf life is prolonged on the small sized containers. On the big guy, once you open the lid, you've started the clock on the time you need to use up the yogurt. But with the little individual babes, you can stretch the life of them a little longer. And, that's how I can always have them in the fridge!

So, we're going to make our basic dough by stirring the flour and yogurt together, then we're going to knead, knead, knead. We don't want our dough to be too tacky, so don't be afraid to add a little extra flour, as needed.

Once our dough is together, we're going to use some olive oil to brush all over the bottom and sides of a round cake pan. Olive oil is what helps to give that crunchy crust that we love about focaccia, so we're not going to be shy about using it.

After our pan in oiled, we're going to press our dough into the pan. This dough is not going to be naturally stretchy like a standard focaccia dough, so it's ok to use a little pressure to press it out into the pan. We want to press it all the way to the edges, and then we're going to use our fingertips to gently press little indentations into the dough. Those little dimples are classic in focaccia, and they help collect the flavorful oil olive that we're going to brush over top.

The great thing about focaccia is that you can make it whatever flavor you like. Rosemary and sea salt are common toppers for focaccia. Some people like to use tomatoes and olives. But, I used what I had for this one, and it was AMAZING. So, we just mix a little Italian seasoning and a little garlic powder into some olive oil, and we brush it all over the top surface of our dough. Don't waste one drop. We want to use it all! Then, we top the dough with some flaky sea salt, and into the oven it goes.

When the focaccia is finished baking, we're going to let it rest in the pan for just a few minutes. I find that any 2 ingredient dough recipe that I make really benefits from this. Then, we can pop it out of the pan, slice it into wedges, and do your best not to eat the whole loaf at once.

his is one of those audible recipes. The crunch factor on that crispy, olive oil laced crust is out of this world. But just like a good focaccia, the inside is nice and fluffy. It really is the best of both worlds!

Here's the thing...does this taste exactly like Nonna's fresh baked focaccia? No. But, is it a really close substitute? YES! The dough is a little tangy on the inside thanks to the yogurt. But other than that, all of the best parts about focaccia are there. And the fact that it comes together in a fraction of the time with the fraction of the ingredients is truly the icing on the cake. Plus, the protein from the greek yogurt makes these little slices of bread heaven pretty filling too!

Rich...check! Crispy...check! Fluffy...check! Comforting...check! Flavorful...check! Delicious...CHECK!

Sounds like a winner to me!

Alright, so far we've had a main dish and a side dish this week. I think it's time for dessert next. What do you think?

I hope you enjoy, and let's eat!