The warm, mashed sweet potatoes, the buttery brown sugar, and the crunchy, caramelized candied pecans grace the dinner table, and before I know it, everyone’s claiming the leftovers “for later.”

But it’s not Thanksgiving in our house without a spoonful of guava cranberry sauce or creamy corn casserole baked until golden right beside it. Sweet enough to pass as dessert, but in our house, it’s the first side to disappear.

Let me show you how to make it!

5 Star Review

“This recipe turned out AMAZING!! I was nervous because I’ve never made them before, but I have to say…they were the best I’ve ever tasted, and I’m a huge sweet potato fan. It makes me so happy that now, not only do I know how to make them, but I make them REALLY good. Thanks for that!!! :)”

—Fallon

Add your review »

Making Sweet Potato Casserole

Before we jump in, I’ll say this: there’s nothing complicated about this casserole. Like at all.

It’s the kind of recipe you can make while watching the Thanksgiving Parade. My favorite since I was a kid! Are you as obsessed with the parade as I am? I never miss it!

One thing people often get confused about is the amount of water you need for the sweet potatoes. You do not need to fill the whole pot with water. I repeat. No need to fill the whole pot with water. You want to STEAM the sweet potatoes.

The peeled sweet potatoes will become fork-tender with the steam. All you have to do is simmer for up to 25 minutes or until sweet potatoes are tender enough to mash. Drain. Let cool slightly before moving on with the rest of the recipe.

The full recipe with all the ingredients, measurements, and step-by-step instructions is below!

🍠 My favorite tip is using a kitchen torch for marshmallows! We know Thanksgiving Day is a busy one and the oven is working overtime. If you don’t have access to an oven at dinner time, you can totally use a kitchen torch to brown the marshmallows before serving!

OH, and pretty please take the time to make the candied maple pecans. They make SUCH a big difference in elevating the flavor of this holiday casserole and add the perfect amount of texture. Thank me later!

Recommended For This Recipe

9×13 Casserole Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

VIEW PRODUCT

Ta-daaaa. See how easy that is?! That’s why I make this every year! The outcome will always be ooey gooey, cinnamon-y, and toasty. I promise there won’t be any leftovers.

And if there are any leftovers, turn them into Thanksgiving arepas or pastelitos with Thanksgiving leftovers. You can’t go wrong with either one!

I hope you make this and absolutely love it!

Print

Sweet Potato Casserole with Marshmallows & Candied Pecans

This sweet potato casserole with marshmallows and pecans brings together creamy mashed sweet potatoes, brown sugar, cinnamon, and buttery goodness in every bite. Topped with candied maple pecans and toasted marshmallows, it all comes together in about 40 minutes and somehow outshines the turkey every time. Even my Cuban family, who usually save their excitement for Christmas, asks for it every single year!

Course Side Dish

Cuisine American

Keyword candied pecans, casserole, easter side dish, sweet potato, sweet potato casserole, thanksgiving, thanksgiving side dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 217kcal

Author Jamie Silva

Equipment

• Dutch Oven

Ingredients

• 2 1/2 lbs sweet potatoes peeled and cut into 1-inch cubes (6-8 medium sweet potatoes or ~8 cups chopped)
• 1/2 cup cold water (just enough to create steam; no need to fill the entire pot)
• 3/4 cup light brown sugar packed
• 4 tablespoons unsalted butter softened (sub for vegan butter to make dairy-free)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon or more to taste
• 1/4 teaspoon nutmeg
• pinch of salt
• 1/2 cup candied pecans divided, optional or add more to taste (omit if you have a nut allergy or only using marshmallows)
• 2 cups mini marshmallows optional (or sub for vegan marshmallows)

Get Recipe Ingredients

Instructions

• Place the peeled sweet potatoes in a pot with the 1/2 cup of cold water. No need to fill up the entire pot with water. We are STEAMING the potatoes. The sweet potatoes will become fork-tender with the steam.
• Bring to a boil. Cover and reduce the heat. Simmer for 15-25 minutes or until sweet potatoes are tender enough to mash. Drain. Transfer tender sweet potatoes to a large bowl. Let them cool slightly.
• Preheat oven to 375ºF. Spray a casserole dish or deep baking dish with cooking spray. Set aside.
• Mash the sweet potatoes with a potato masher or using two forks.
• Add brown sugar, butter, vanilla extract, cinnamon, nutmeg, salt, and 1/4 cup of pecans (save the rest for later). Mix until all is well combined. It should smell incredible in your kitchen at this point!
• Transfer the sweet potato mixture into the casserole dish. Using the back of a wooden spoon, smooth it out evenly.
• Sprinkle the remaining pecans (or more!) over the sweet potato mixture and then add the mini marshmallows in an even layer.
• Place in the oven and bake for 15 minutes or until marshmallows are toasted. Keep an eye on them so they don't burn. Remove from the oven. Serve and enjoy!

Video

Notes

Feel free to omit candied pecans to make nut-free and/or replace regular marshmallows with vegan marshmallows. You can also omit marshmallows entirely and just use pecans or walnuts.

Storage Tips

Sweet potato casserole is best stored in the fridge or freezer due to the dairy and marshmallow toppings. It’s not recommended for room-temperature storage.

• Refrigerator: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 3-4 days. Make sure it cools completely before storing.

• Freezer: If you want to store it for a longer period, wrap the casserole tightly with plastic wrap or aluminum foil, or use an airtight container. Freeze for up to 2-3 months. When reheating, it’s best to thaw it in the fridge overnight and then reheat it in the oven or microwave.

Make Ahead Tip

You can make the sweet potato mixture 1 day in advance, place it in a baking dish, cover the top with foil, and then refrigerate until the next day. Before serving, bring the sweet potato mixture to room temperature, top with pecans/marshmallows, then place in the oven to bake for 15-20 minutes at 375ºF.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 23.5g | Protein: 2.7g | Fat: 13.5g | Saturated Fat: 2.7g | Cholesterol: 8mg | Sodium: 111mg | Potassium: 342mg | Fiber: 3.3g | Sugar: 12.9g | Calcium: 20mg | Iron: 2.5mg

The post Sweet Potato Casserole with Marshmallows and Candied Pecans appeared first on A Sassy Spoon®.

Over the years, I’ve made all kinds (like my Cuban-style Thanksgiving stuffing), but this year I’m giving tradition a spicy little twist with chorizo cornbread stuffing. Sweet, buttery cornbread meets smoky, crumbled chorizo, and suddenly… turkey who? 😂 jk, maybe.

Recommended For This Recipe

9×13 Baking Dish

This Staub casserole dish is absolutely incredible! It has a porcelain-enamel finish and is microwave/dishwasher safe!

VIEW PRODUCT

Making Cornbread Dressing with Chorizo

Listen, the cornbread is doing a lot of the heavy lifting here. Using cornbread instead of regular bread for this stuffing recipe was a real game changer. Cornbread is moist on the inside with golden, toasty edges that hold up beautifully once baked. YUM!

So choose your adventure: make my Sweet & Spicy Honey Cornbread, grab a fresh loaf from the bakery, or hey, no shame—use a storebought box mix (hi, Jiffy 🌽).

When it comes to the chorizo, make sure to buy the fresh Mexican crumbly kind, not the Spanish cured kind. As it cooks, it releases just enough flavor to coat the veggies and sink into the bread cubes, giving every bite that juicy, smoky punch without overwhelming the cornbread.

🔥 Want to switch things up? Try spicy Italian sausage instead of chorizo, toss in diced jalapeños for extra kick, or sprinkle cheese over the top before baking.

🔥 Pro tip: To keep the stuffing moist without turning soggy, mix all the ingredients right before baking instead of as you prep them.

The best part? You can assemble it the day before and bake when you’re ready. And if you’re lucky enough to have leftovers, they reheat easily, so you’ll be just as excited for round two. Honestly, this is one to bookmark if you’re planning out easy side dishes for Thanksgiving.

Print

Baked Chorizo Cornbread Stuffing Casserole

This chorizo cornbread stuffing(or dressing) is made with celery, onions, fresh herbs, and, of course, plenty of chorizo! Baked in a casserole or baking dish, this Thanksgiving side dish is extra easy to make at home and full of flavor.

Course Side Dish

Cuisine American

Keyword chorizo cornbread stuffing, cornbread stuffing

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 362kcal

Author Jamie Silva

Ingredients

• 10 ounces Mexican chorizo castings removed
• 4 tablespoons unsalted butter melted
• 1 cup finely chopped onion
• 1 1/2 cups diced celery
• 1/4 cup finely chopped parsley
• 1/4 cup chopped thyme plus more for garnish
• 2 tablespoons chopped fresh sage plus more for garnish
• 6 cups cubed cornbread storebought or homemade
• 1 large egg whisked
• Salt + pepper to taste
• 1 1/2 cups chicken stock

Get Recipe Ingredients

Instructions

• In a large skillet, spray with cooking spray. Crumble chorizo and brown at medium heat for about 5 minutes. Transfer to a paper towel lined plate to drain.
• In the same pan, add the butter and onions. Cook over medium-low heat for 5 minutes or until translucent. Transfer to a bowl.
• Gently mix in the diced celery, parsley, thyme, sage, cubed cornbread, whisked egg, salt and pepper in the bowl. Fold in the crumbled and cooked chorizo.
• Preheat the oven to 400°F. Spray a baking dish with cooking spray.
• Transfer the mixture to the prepared baking dish and pour the chicken stock evenly over the stuffing.
• Bake, uncovered, until the top is golden brown, about 20-25 minutes. Serve warm. Enjoy!

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 876mg | Potassium: 191mg | Fiber: 4g | Sugar: 12g | Vitamin A: 776IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg

The post Baked Chorizo Cornbread Stuffing Casserole appeared first on A Sassy Spoon®.

How To Make Candied Sweet Potatoes

Some people prefer to boil the sliced sweet potatoes, but baking them instead really changed everything. You’ll see what I mean once you pull them out of the oven.

The edges caramelize, the slices stay intact, and the maple-rum glaze thickens into this glossy, buttery syrup that clings to every piece. YUM!

I like to layer the sweet potatoes in a baking dish so they roast evenly. Don’t skimp on the salt either! A pinch helps balance all that sweetness and makes the maple and rum pop. You could also go full spice-savory by making my chipotle sweet potato mash, but I digress.

Recommended For This Recipe

Mandoline Slicer

A mandoline is the easiest way to get consistent cuts for slices, chips, crinkle fries, and more! Once you try one, you will never go back to a knife when you need thin slices!

VIEW PRODUCT

🍠 By the way, if you want to zhush up these baked thin-sliced sweet potatoes even more, top them with maple-cinnamon candied pecans. The crunchy texture of the pecans with the caramelized sweet potatoes is really just chef’s kiss!

Print

Buttery Candied Sweet Potatoes with Maple Rum Glaze

These buttery-soft, candied sweet potatoes are sliced thin, vertically stacked, and then baked in a rich maple rum glaze until tender and caramelized around the edges. No marshmallows, just deep flavor from brown sugar, cinnamon, and real dark rum (or vanilla). It’s an easy, make-ahead side dish that works for the Fall holidays or any cozy weeknight dinner!

Course Side Dish

Cuisine American

Keyword candied sweet potatoes, maple rum glaze, thanksgiving recipes, thin-sliced sweet potatoes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 316kcal

Author Jamie Silva

Ingredients

• 4-5 large sweet potatoes peeled

Maple Rum Glaze

• 3/4 cup brown sugar packed
• 1/3 cup maple syrup
• 4 tablespoons unsalted butter melted
• 1 tablespoon spiced rum or vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt (or more to taste)
• Fresh thyme for garnish

Get Recipe Ingredients

Instructions

• Preheat the oven to 400ºF. Spray an 8×8 baking dish with nonstick cooking spray. Set aside.
• Using a mandolin, slice the peeled sweet potatoes into very thin slices, about 1/4-inch thick. Make sure they are all the same thickness so they cook evenly.
• Arrange the potato slices vertically at an angle in the dish, filling it without crowding it. Make sure there's space in between each slice so it cooks evenly. Set aside.
• In a bowl, whisk together the melted butter, brown sugar, maple syrup, rum, cinnamon, ginger, nutmeg, and salt.
• Pour the glaze on the sliced sweet potatoes, making sure each slice is evenly coated.
• Cover the baking dish tightly with aluminum foil. Bake for 1 hour.
• Remove the aluminum foil and cook for another 15-20 minutes until the potatoes are slightly browned, caramelized, and fork-tender.
• The sauce will thicken as it cools, so don't worry if it looks liquidy in the baking dish. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 64g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 247mg | Potassium: 634mg | Fiber: 5g | Sugar: 35g | Vitamin A: 24294IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg

The post Buttery Candied Sweet Potatoes with Maple Rum Glaze appeared first on A Sassy Spoon®.

Whenever I make a meal like my white bean turkey chorizo chili, I want… no, I NEED to pair it with bread. And what better side with a hearty dish than a cheesy corn muffin made with fresh herbs!

These corn muffins have a savory, slightly sweet, cheesy, herby twist. They are not only delicious but they are also SUPER EASY to make.

Let me show you how I do it.

These muffins are loaded with sharp cheddar, fresh chives, and thyme, all mixed into a batter made with buttermilk, coarse yellow cornmeal (for texture!), and a touch of sugar to balance the savory.

I mix everything in one bowl, let the batter rest for about 10 minutes, then scoop it into a greased muffin tin. They bake up golden and tender in under 20 minutes. Serve ’em warm with a pat of butter or a drizzle of honey. SO GOOD!

Recommended For This Recipe

Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

VIEW PRODUCT

For these muffins, I go with coarse yellow cornmeal. The cheese needs that extra texture to balance everything out. They pair perfectly with Loaded Baked Potato Soup or even just a pat of butter and hot honey.

And yes, you can absolutely freeze them. Just stash any extras in an airtight container and freeze for up to 3 months. Let them thaw in the fridge, then reheat and devour.

Print

Savory Corn Muffins with Cheddar and Fresh Herbs

Tender, cheesy, and packed with flavor from cheddar, fresh chives, and thyme. Made with coarse yellow cornmeal, they’ve got the perfect balance of soft, moist crumb and just enough texture. The buttermilk keeps them extra tender, while the herbs add a fresh, earthy twist. Bonus: they freeze like a dream, so you can always have a batch ready to go.

Course Side Dish

Cuisine American

Keyword corn muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 232kcal

Author Jamie Silva

Ingredients

• 8 tablespoons unsalted butter melted
• 1 1/3 cup buttermilk room temperature
• 2 large eggs room temperature
• 1 1/2 cups yellow cornmeal or yellow corn grits
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh thyme

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.
• In a bowl, mix together butter, buttermilk, and eggs until smooth and well combined. Into the same bowl, whisk in the cornmeal, flour, sugar, salt, and baking powder, and baking soda. Mix until combined.
• Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.
• Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!

Nutrition

Serving: 1muffin | Calories: 232kcal | Carbohydrates: 27g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg

The post Savory Corn Muffins with Cheddar and Fresh Herbs appeared first on A Sassy Spoon®.

Are you making this for Thanksgiving, Easter, Christmas, another holiday, or for a weeknight dinner? Whatever the occasion, you’ll be blown away by how easy this stovetop mac and cheese is to make any day of the week. Promise it’s uncomplicated comfort food at it’s finest!

Let me show you how to make.

Ingredients You’ll Need

• Cavatappi pasta. You can use elbow macaroni, if you prefer.
• Butter, all-purpose flour, and whole milk. Thickeners for the cheese sauce. Make sure they are all room temperature so they incorporate well into the sauce.
• Onion powder, garlic powder, salt + pepper. You better season that cheese sauce!
• Sharp cheddar cheese, smoked gouda, gruyere. Highly recommend you shred your own cheese instead of buying them pre-shredded. Unfortunately, pre-shredded cheese has caking agents which makes them difficult to melt.
• Seasoned panko breadcrumbs and fresh parsley. The toppings!

Recommended For This Recipe

Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

VIEW PRODUCT

How To Make Creamy Mac and Cheese

• Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.
• Start the cheese sauce. In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
• Add the cheeses. Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.
• Toast the breadcrumbs. In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.
• Serve and add the toppings. Sprinkle the panko breadcrumbs over the mac and cheese with fresh parsley. Serve and enjoy!

What are the best cheeses for mac and cheese?

Sharp cheddar cheese because it is slightly bitter and pungent, Smoked gouda because it is buttery, smoky, creamy, sweet and salty, and Gruyere which is nutty, sweet, creamy, and salty. These all will melt perfectly making this mac and cheese recipe the best ever. YUM!

What are some good toppings for mac and cheese?

You can top this creamy mac and cheese with panko breadcrumbs, crumbled bacon, crushed pork rinds, crushed buttery crackers, and/or fresh herbs.

How do I store mac and cheese?

You can cover it tightly with plastic wrap or foil then place in the fridge for up to 3 days. Bring to room temperature before reheating with a little bit of milk to bring back the creaminess.

Print

Creamy Stovetop Mac and Cheese Recipe

Rich and creamy stovetop mac and cheese made in one pot and ready in 25 minutes. Perfect easy meal for any day of the week!

Course Dinner, Main Course, Main Dish, Side Dish

Cuisine American

Keyword creamy mac and cheese, creamy mac and cheese recipe, mac and cheese, mac and cheese recipe, stovetop mac and cheese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 10 servings

Calories 434kcal

Author Jamie Silva

Ingredients

• 16 ounces uncooked cavatappi pasta or elbow macaroni
• 6 tablespoons unsalted butter room temperature, divided
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk room temperature
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt + pepper to taste
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded smoked gouda
• 1/2 cup shredded Gruyere
• 3/4 cup seasoned panko breadcrumbs
• Minced fresh parsley for garnish

Get Recipe Ingredients

Instructions

• Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.
• In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
• Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.
• In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.
• Sprinkle the panko crumbs over the mac and cheese. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 434kcal | Carbohydrates: 42g | Protein: 19g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 338mg | Potassium: 239mg | Fiber: 2g | Sugar: 5g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 400mg | Iron: 1mg

The post Creamy Stovetop Mac and Cheese Recipe appeared first on A Sassy Spoon®.

That was until I realized that it was not so scary after all. Making bread like this no-knead focaccia bread is actually pretty doable!

The first time I tried focaccia was on vacation. It was so deliciously crisp on the outside and soft on the inside. Not dense at all and, with some flaky sea salt and olive oil, I mean I just knew I wanted to make my own version of this. So, here we are.

What is Focaccia Bread?

Focaccia (pronouced foh-ka-cha) is a traditional Italian flat bread baked with loads of delicious olive oil.

The word actually originated from the Latin word “panis focacius” meaning “hearth bread” which refers to how this bread was baked on the oven’s floor over coals in Roman times.

Focaccia is typically compared to pizza dough or flatbread however it’s not as dense as you would expect, especially if you measure the ingredients correctly, don’t overwork the dough, and bake it in an 8×8 baking dish. I find it to be more soft and chewy with a crisp top.

Let’s make this super easy, uncomplicated, no-knead focaccia bread, shall we?

Ingredients You’ll Need

For the actual dough, this is all you need.

• Warm water.
• Instant yeast. Make sure it’s not the active yeast. It should say “instant” or “rapid rise” on the label. Also, check the expiration date too. This is the one I like and recommend.
• Flour. I like using all-purpose flour for this recipe. Make sure to spoon and level your dough without overpacking the cup. When you pack the cup with flour, you run the risk of adding too much flour making the bread very dense.
• Salt.
• Olive oil. I use the oil to avoid the dough from sticking to the baking dish or bowl, and also to give the bread an incredible flavor.

Literally, that’s all you need.

Now, if you wanted to give the bread some pizzazz which I highly recommend, you can top the dough with flaky sea salt, your favorite herbs like rosemary or thyme, or add olives, onions, cherry tomatoes, or even add some minced garlic on top because why not!

Recommended For This Recipe

8×8 Baking Pan

This is one of my favorite non-stick baking dishes! It is so easy to clean and cooks super evenly.

VIEW PRODUCT

How To Make Focaccia Bread

Making focaccia bread is super easy. The hardest part is all the waiting for the dough to rise!

• Make the dough. In a large bowl, add water, yeast, flour, and salt. Mix with a wooden spoon until a sticky dough forms.
• Let it rise. Drizzle 2 tablespoons of olive oil over the dough in the bowl. Cover the bowl with a dish towel and let it rise for 2-3 hours until it has doubled in size.
• Transfer the dough to a baking dish. Once the dough has risen, generously coat an 8×8 baking dish with 2-3 tablespoons of olive oil. Enough oil so the dough won’t stick to the bottom. Gently transfer the dough from the bowl to the oiled baking dish.
• Let it rise again. Place a towel over the baking dish and let the dough sit for 1 hour until it has doubled in size again.
• Time to bake! Preheat the oven to 450°F. Drizzle the dough with remaining olive oil. Dimple the dough with your fingers and sprinkle with flaky sea salt. Bake for 25 minutes until golden brown. Once the bread is out of the oven, add more salt, if desired.

What to serve with focaccia bread?

I like to pair this with soups or pasta or, use it to make a sandwich or just eat it by itself with lots of olive oil.

Can I make focaccia ahead of time?

You can make the focaccia dough up to 2 days in advance, cover the bowl in plastic wrap, and leave it at room temperature. You can oil the inside of the plastic wrap so it doesn’t stick to the dough when it rises.

Can I freeze focaccia bread?

Yes, you can! Once the bread has cooled, immediately wrap it up tightly in plastic wrap and freeze for up to 2 months. When you’re ready to eat, you can thaw it at room temp.

I love reheating focaccia in the air fryer for 5 minutes at 325ºF but you can also bake it in the oven for 5-10 minutes at 350ºF.

Print

Easy Focaccia Bread (No Knead!)

This no-knead focaccia bread is soft yet crisp and topped with flaky sea salt and your favorite herbs. Super easy side dish for any meal!

Course Side Dish

Cuisine Italian

Keyword easy focaccia bread, focaccia, focaccia bread, no knead focaccia bread

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising Time 3 hours hours

Total Time 3 hours hours 40 minutes minutes

Servings 10 servings

Calories 194kcal

Author Jamie Silva

Ingredients

• 1 cup warm water
• 1 teaspoon instant yeast Fleischmann’s
• 2 cups all-purpose flour
• 1 teaspoon salt
• 8 tablespoons olive oil divided
• Flaky sea salt
• Optional toppings: melted butter, minced garlic, fresh thyme, and/or fresh rosemary

Get Recipe Ingredients

Instructions

• In a large bowl, add water, yeast, flour, and salt. Mix with a wooden spoon until a sticky dough forms. Drizzle 2 tablespoons of olive oil over the dough in the bowl. Cover the bowl with a dish towel and let it rise for 2 hours until it has doubled in size.
• Once the dough has risen, generously coat an 8×8 baking dish with 2-3 tablespoons of olive oil. Enough oil so the dough won’t stick to the bottom.
• Gently transfer the dough from the bowl to the oiled baking dish. Let it sit for 1 hour until it has doubled in size again.
• Preheat the oven to 450°F. Drizzle the dough with remaining olive oil. Dimple the dough with your fingers and sprinkle with flaky sea salt.
• Bake for 25 minutes until golden brown. Once the bread is out of the oven, add more salt, if desired. Cut, serve and enjoy!

Nutrition

Serving: 1serving | Calories: 194kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 234mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The post Easy Focaccia Bread (No Knead!) appeared first on A Sassy Spoon®.