Home-made Focaccia

 

Home-made Focaccia

Prep 20 min (hands-on), Cook 22 min, Serves 8

Ingredients

500 g bread flour

360 g water, room temperature

10 g fine salt

5 g instant yeast

40 g extra virgin olive oil (plus extra for pan and topping)

5 g flaky salt, for topping

Optional fresh rosemary or other herbs for topping

Instructions

1 In a large bowl, combine bread flour and instant yeast. Add the water and olive oil. Mix with a spoon or hand until you have a sticky, rough dough with no dry flour left. Add the salt at the end.

2 Cover the bowl and let the dough rise at room temperature until doubled and puffy, about 60–90 minutes.

3 Generously oil a 23×33 cm baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fill the pan without pressing out all the air.

4 Let the dough rest and rise again in the pan for about 30–45 minutes, until noticeably puffed.

5 Drizzle more olive oil over the surface. With oiled fingers, press deep dimples all over the dough. Sprinkle flaky salt and herbs (if using) evenly on top.

6 Bake in a preheated oven at 220°C for about 20–22 minutes, until the top is golden and the bottom is lightly crisp.

7 Let the focaccia cool in the pan for at least 10 minutes, then lift out, cut into squares and serve warm or at room temperature.

 

Beginner tips 

• Keep the dough sticky: Don’t add extra flour Sticky dough gives that airy, open crumb use oiled hands instead of more flour.
• Watch the rise, not the clock: Use visual cues Dough should look puffed and jiggly; if your kitchen is cool, give it more time.
• Be generous with olive oil: Oil = flavor + texture good focaccia has a lightly fried, crisp base and rich flavor don’t be shy with the oil in the pan and on top.
• Gentle handling: Don’t knock out all the air When stretching and dimpling, be firm but gentle so you keep the bubbles you worked to create.
• Check the bottom: Color tells you everything Lift a corner; you want a light golden-brown base. If it’s pale, give it a few more minutes.