# Focaccia

This is a same-day focaccia recipe that is easy to make and is one of the base doughs from the cookbook "3 Doughs, 60 Recipes".

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 500 g white bread flour (12% protein content or higher)
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil
- Flaky sea salt
- rosemary

## Instructions

1. Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
2. Whisk the ingredients together.
3. Add bread flour and fine sea salt to the mixture.
4. Stir everything together really well until mixed.
5. Scrape down the bowl and cover it for 15 minutes.
6. Wet your hand, grab the dough, and pull it over itself about 8 times until it forms a ball, performing stretch and folds.
7. Cover and rest the dough for another 15 minutes.
8. Repeat the stretch and folds once more.
9. Cover and rest for an hour to an hour and a half at room temperature.
10. Line a baking tray with parchment paper and add plenty of extra virgin olive oil.
11. Tip the dough into the tray.
12. Fold the dough into thirds and flip it over.
13. Cover with another tray or oiled parchment paper and let it proof at room temperature for 1-1.5 hours.
14. Spread the dough to the edges of the tray.
15. If using rosemary, sprinkle it over first, then drizzle with olive oil, and dimple the dough.
16. Push any additional toppings into the dimples.
17. Add some flaky sea salt.
18. Bake for 18-24 minutes in the lowest rack of your oven.
19. Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.

## Equipment

- large mixing bowl
- whisk
- spatula
- cover
- baking tray
- parchment paper
- cooling rack
- knife

## Tips

- Always recommend using digital scales for accuracy for flour.
- Start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. If your dough is too dry, slowly add more water until it looks like mine! Every bread flour absorbs different levels of water.
- You can use a larger tray if you want it thinner/crispier.
- Bake on the lowest rack to help the bottom of the bread to crisp up.

## Source

- Original video: https://www.instagram.com/reel/DJlzaYiIsII/?igsh=bG9hb3RiamFrdHNs
- Recipe page: https://www.cliprecipe.com/recipe/8648dce0-2900-4dff-b6e2-2d3f2e74d824
- Extracted: 2025-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt