Foolproof Focaccia

CLOSE UP of fresh focaccia loaf cut in half and stacked on each other.

Simply delicious, airy, and easy focaccia bread with a soft, pillowy crumb and crisp golden edges. Ready to bake in about 2.5 hours, with only a few minutes of hands-on work.

Course Appetizer, Bread, Side Dish

Cuisine Italian

Keyword Easy homemade focaccia bread recipe, Foolproof Focaccia

Prep Time 10

Cook Time 25

Resting and Proofing 3

Total Time 5

Servings

Calories 200kcal

Ingredients

The Dough

2 cups Warm Water (470 g) 110°F
2 teaspoons Diamond Kosher Salt (14 g)
2 ¼ teaspoons SAF Instant Yeast (8 g)
4 cups Flour (500 g) AP unbleached, Bread, or Tipo 00

For Oiling Pan and Dough

4 tablespoons EVOO (60 ml)

Traditional Topping

2 sprigs fresh rosemary
1 ½ teaspoons Maldon Flaky Salt

Instructions

Prepare the Dough: In a large bowl, mix the warm tap water 110°F, salt, yeast, stirring until the salt dissolves. Add the flour and mix until a sticky, shaggy dough forms. Cover and set aside for 30 minutes.
Stretch and Folds: this step gently develops gluten and helps create the signature airy bubbles of focaccia.
To stretch and fold:
·Keep a small bowl of water nearby.
·Lightly wet your fingers.
·Reach into the bowl, grab one side ofthe dough, stretch it upward, then
fold it over toward the opposite side.
·Rotate the bowl a quarter turn andrepeat.
·Complete 4-6 stretches and folds perround.
You will complete three rounds before baking.
Timing of each round: (after shaggy dough rest)
·1st stretch and fold, cover, rest 30 minutes
·2nd stretch and fold, cover, rest 30 minutes
·3rd stretch and fold, transfer to bake pan for final proof, cover.
·Final proof = 1 hr for same day, or refrigerated overnight for next day.
Next-Day Bake Option: After the third stretch and fold, generously oil your baking pan with about 3 tablespoons of olive oil. Transfer the dough to the pan, gently turning it so the surface is coated. Drizzle the remaining olive oil over the top. Cover and refrigerate overnight, or up to 3 days. When ready to bake, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until billowy and jiggly. The dough should feel tender, airy, pillowy, and cloud-like. This version yields the most cultivated flavor and texture.
Same-Day Bake Option: After the third stretch and fold, generously oil your baking pan with about 3 tablespoons of olive oil. Transfer the dough to the pan, gently turning it so the surface is coated. Drizzle the remaining olive oil over the top. Cover and let rest for 1 hour, or until billowy and jiggly. The dough should look relaxed and softly inflated.
Dimple and Jiggle: Add a little more oil to the surface, about a tablespoon, then oil your fingers and press them straight down into the dough, dimpling and then gently jiggling fingers. Do this across the entire surface. These steps create texture, surface bubbles, and that classic focaccia look. Never pop the bubbles! Bubbles are a highly prized result.
Top and Bake: Traditional focaccia is topped with Fresh sprigs of rosemary and course salt, such as Maldon. Bake in a preheated 425°F/218°C oven for 20 to 25 minutes, until deeply golden with crisp edges and a tender, airy interior.

Notes

I kept these instructions straightforward and simple, so the dough stays easy and approachable from start to finish. Total time invested for same day focaccia equals 3 hours from start to finish. Amazing and delicious!

Storage & Reheating:
Store cooled focaccia in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat at 350°F (180°C) for 15 minutes to refresh the crust.

Nutrition