Italian🍞 Bread & bakery

Focaccia

Name: Focaccia
Total time: 3 h
Cuisine: Italian
Ingredients: ~500 g bread flour; ~350 ml water; 7 g instant yeast; ~50 ml olive oil; ~10 g salt; ~1 tsp flaky sea salt

⏱ 180 min

A classic Italian flatbread that is easier to make than you might think. Made using a stretch-and-fold technique with no-knead dough, finished with olive oil, flaky sea salt, and a crispy exterior.

Adapted from a video by Andy Cooks

Focaccia Is Easier Than You Think

Watch on YouTube

Ingredients

bread flourChoose high-protein flour with at least 12% protein content~500 gest.
waterWarm water at around 40°C, to activate the yeast~350 mlest.
instant yeast7 g
olive oilGood quality olive oil, for the dough and greasing~50 mlest.
salt~10 gest.
flaky sea saltfor topping~1 tspest.

Steps

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1
Add the bread flour to a bowl. Dissolve the yeast in warm water and add it to the flour. Pour in olive oil and salt, then mix with a Danish whisk or wooden spoon until a shaggy dough forms.
2
Shape the dough into a rough ball in the center of the bowl. Wet your hands and gather any flour, then cover with a tea towel and rest for 30 minutes.
3
Perform the first set of stretch and folds: wet your hand, slide your fingers under the dough from the far side, stretch it upward and fold it toward you. Rotate the bowl a quarter turn and repeat this four times, being gentle to preserve air.
4
Scrape down the bowl sides to keep everything moist. Cover with a tea towel and rest for 30 minutes.
5
Repeat the stretch and fold process (rounds two through four), resting 30 minutes between each. You will notice the dough becoming smoother, more elastic, and more airy with each round.
6
Pour generous olive oil into baking dishes or cast iron pans, ensuring oil pools at the bottom. Divide the dough into smaller portions (about 140g each) if desired, or keep it whole. Gently stretch to fit the dish without overworking.
7
Cover the oiled pans with the dough using a tea towel and let rest for 30 minutes for the final proof. Meanwhile, preheat your oven to 220°C (430°F) at least 45 minutes in advance.
8
Drizzle olive oil on top of the dough. Using oiled fingers, press dimples into the surface, pushing down nearly to the bottom without piercing through. This evens out air bubbles and prevents the bread from over-rising.
9
Sprinkle flaky sea salt generously over the top. Transfer immediately to the preheated oven.
10
Bake at 220°C for 20 to 30 minutes depending on size. Smaller portions typically take about 20 minutes, while larger ones may need 25 to 30 minutes. Bake until a nice golden color is achieved.
11
Remove from the oven and let rest for about 30 minutes before turning out of the pans. The focaccia should be warm but cool enough to handle safely.
12
Carefully loosen the focaccia around the edges with a thin knife, then turn out of the pan. Serve warm, optionally drizzled with additional good-quality olive oil.

Focaccia

Ingredients

Steps

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