Focaccia

848 mins
Serves 1
instagram.com

Directions

  1. 1Let me show you how easy it is to make this focaccia.
  2. 2Let me show you how easy it is to make this focaccia.
  3. 3Let me show you how easy it is to make this focaccia.
  4. 4You start with slightly warm water, then you add in your instant yeast.
  5. 5You start with slightly warm water, then you add in your instant yeast.
  6. 6You start with slightly warm water, then you add in your instant yeast.
  7. 7Add honey, olive oil, and fine sea salt, and whisk.
  8. 8Add honey, olive oil, and fine sea salt, and whisk.
  9. 9Add honey, olive oil, and fine sea salt, and whisk.
  10. 10Then add in your bread flour and stir until it's completely hydrated.
  11. 11Then add in your bread flour and stir until it's completely hydrated.
  12. 12Then add in your bread flour and stir until it's completely hydrated.
  13. 13Scrape down the sides of your bowl.
  14. 14Scrape down the sides of your bowl.
  15. 15Scrape down the sides of your bowl.
  16. 16Cover your bowl for 10 minutes.
  17. 17Cover your bowl for 10 minutes.
  18. 18Cover your bowl for 10 minutes.
  19. 19Wet your hands and do your first series of stretch and folds.
  20. 20Wet your hands and do your first series of stretch and folds.
  21. 21Wet your hands and do your first series of stretch and folds.
  22. 22Cover again for 10 minutes.
  23. 23Cover again for 10 minutes.
  24. 24Cover again for 10 minutes.
  25. 25Do another set of stretch and folds to build structure in your dough.
  26. 26Do another set of stretch and folds to build structure in your dough.
  27. 27Do another set of stretch and folds to build structure in your dough.
  28. 28Place your dough smooth side up.
  29. 29Place your dough smooth side up.
  30. 30Place your dough smooth side up.
  31. 31Top it with a bit of olive oil, rub it all over, and cover it with plastic wrap.
  32. 32Top it with a bit of olive oil, rub it all over, and cover it with plastic wrap.
  33. 33Top it with a bit of olive oil, rub it all over, and cover it with plastic wrap.
  34. 34Put it into the fridge overnight.
  35. 35Put it into the fridge overnight.
  36. 36Put it into the fridge overnight.
  37. 37The next day or two days later, remove the dough from the fridge.
  38. 38The next day or two days later, remove the dough from the fridge.
  39. 39The next day or two days later, remove the dough from the fridge.
  40. 40Get your tray prepared.
  41. 41Get your tray prepared.
  42. 42Get your tray prepared.
  43. 43Line your tray with parchment paper and about 2 to 3 tablespoons of olive oil so that the focaccia doesn't stick.
  44. 44Line your tray with parchment paper and about 2 to 3 tablespoons of olive oil so that the focaccia doesn't stick.
  45. 45Line your tray with parchment paper and about 2 to 3 tablespoons of olive oil so that the focaccia doesn't stick.
  46. 46With oiled hands, fold the dough into a burrito-like shape.
  47. 47With oiled hands, fold the dough into a burrito-like shape.
  48. 48With oiled hands, fold the dough into a burrito-like shape.
  49. 49Slide it lengthwise into the tray and flip it over so that the smooth side is now facing the top.
  50. 50Slide it lengthwise into the tray and flip it over so that the smooth side is now facing the top.
  51. 51Slide it lengthwise into the tray and flip it over so that the smooth side is now facing the top.
  52. 52Cover and proof for about 2 hours.
  53. 53Cover and proof for about 2 hours.
  54. 54Cover and proof for about 2 hours.
  55. 55If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
  56. 56If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
  57. 57If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
  58. 58Drizzle with olive oil and now it's time to dimple.
  59. 59Drizzle with olive oil and now it's time to dimple.
  60. 60Drizzle with olive oil and now it's time to dimple.
  61. 61Add your toppings of choice.
  62. 62Add your toppings of choice.
  63. 63Add your toppings of choice.
  64. 64Oil your rosemary so it doesn't burn.
  65. 65Oil your rosemary so it doesn't burn.
  66. 66Oil your rosemary so it doesn't burn.
  67. 67Now sprinkle with some flaky sea salt.
  68. 68Now sprinkle with some flaky sea salt.
  69. 69Now sprinkle with some flaky sea salt.
  70. 70Bake at 220 Celsius or 430 Fahrenheit for 18 to 22 minutes on the lowest rack of your oven so that the bottom gets crispy.
  71. 71Bake at 220 Celsius or 430 Fahrenheit for 18 to 22 minutes on the lowest rack of your oven so that the bottom gets crispy.
  72. 72Bake at 220 Celsius or 430 Fahrenheit for 18 to 22 minutes on the lowest rack of your oven so that the bottom gets crispy.
  73. 73Wait for it to cool, then cut in and enjoy.
  74. 74Wait for it to cool, then cut in and enjoy.
  75. 75Wait for it to cool, then cut in and enjoy.

Ingredients

  • 390 ml warm water
  • 390 ml warm water
  • 390 ml warm water
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 teaspoon honey
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 1 teaspoon instant yeast
  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 2 teaspoons fine sea salt
  • 2 teaspoons fine sea salt
  • 2 teaspoons fine sea salt
  • olives
  • olives
  • olives
  • rosemary
  • rosemary
  • rosemary

Equipment

bowlwhiskplastic wrapbaking trayparchment paperovenwire rackknife

Tips

  • To make the focaccia on the same day, add an extra 1/2 teaspoon of instant yeast (total 1.5 tsp) and skip the overnight proofing in the fridge. Instead, proof the dough covered in the bowl at room temperature for 1-1.5 hours, then proceed with the recipe from the tray step, reducing the proofing time in the tray to 1.5 hours.
  • For best results, bake on the lowest rack of the oven to get a crispy bottom.
  • Oil the rosemary before baking to prevent it from burning.
  • Use metal or aluminum trays for better heat conduction.
  • Do not stretch the dough all the way to the edges if using a larger tray than 9x13 inches.
  • Fluff up the flour, spoon it into the cup, and level it for accurate measurement. Using scales is always recommended.
  • Adjust water/flour slightly based on dough consistency if needed; it’s okay for the dough to be a touch wetter but not soupy, as that makes stretch and folds problematic.
  • For olive and rosemary topping, oil the rosemary so it doesn't burn.
  • Sprinkle with flaky sea salt before baking for enhanced flavor and texture.
  • Allow the focaccia to cool before slicing and serving for best results.
  • For a perfect focaccia, bake on the lowest rack of your oven so that the bottom gets crispy.
  • Wait for the focaccia to cool, then cut it and enjoy it.
  • The bread flour should be fluffed up, spooned into a cup, and leveled to ensure it’s as accurately measured as possible. Scales are always best.
  • Use the tutorial as a guide for the consistency of the dough and adjust water/flour slightly if needed.
  • It's okay if your dough is a touch wetter than mine, but you don't want it soupy as that makes the stretch and folds problematic.
  • For best results, use a metal/aluminum quarter sheet pan as they are best for conducting heat. You can use a larger tray if you prefer it thinner or crispier. There's no need to stretch it all the way to the edges if using a bigger tray.
  • Make sure to oil your rosemary so it doesn't burn while baking.
  • Bake the focaccia on the lowest rack of your oven so the bottom gets crispy.
  • For the toppings, the cook used olives and rosemary.
  • Add 1/2 tsp more of yeast for same-day focaccia.
  • When adding flour, ensure it's bread flour, not plain or all-purpose.
  • When adding honey, sugar, or agave, you can use any of them as a substitute.
  • When making the dough, mix it until it is completely hydrated, but it will be a sticky mess.
  • Cover your bowl for 10 minutes and then wet your hands and do your first series of stretch and folds. After that, cover it again for 10 minutes and do another set of stretch and folds. This helps to build structure in your dough.
  • Place your dough smooth side up, top it with a bit of olive oil, rub it all over, and cover it with plastic wrap. Put it into the fridge overnight.
  • The next day or two days later, remove the dough from the fridge.
  • Get your tray prepared by lining it with parchment paper and about 2-3 tablespoons of olive oil so that the focaccia doesn’t stick.
  • With oiled hands, fold the dough into a burrito-like shape, then slide it lengthwise into the tray and flip it over so that the smooth side is now facing the top.
  • Cover and proof for about 2 hours.
  • If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
  • Drizzle with olive oil and then dimple the dough.
  • Add your toppings of choice and sprinkle with some flaky sea salt.
  • Bake at 220°C (430°F) for 18-22 minutes on the lowest rack of your oven for a crispy bottom.
  • Wait for it to cool, then cut in and enjoy.
  • The total proofing time is 10 minutes, plus 10 minutes, plus overnight, plus 2 hours.
  • The total baking time is 18 to 22 minutes.
  • The olive oil should be extra virgin.
  • The salt should be fine sea salt.
  • The type of flour is white bread flour.
  • The amount of water should be between 390 ml and 420 ml, adjusted based on consistency.
  • The amount of flour is approximately 4 cups, but scales are recommended for accuracy.
  • The oven temperature is 220°C or 430°F.
  • The baking time is 18 to 22 minutes.
  • The baking should be done on the lowest rack of the oven.
  • The tray used is a 9x13 aluminum quarter sheet pan.
  • The dough can be refrigerated overnight or for up to two days.
  • The first and second stretch and folds are done after 10-minute resting periods.
  • Before placing the dough in the tray, ensure the smooth side is up.
  • If the dough hasn't spread fully in the tray after proofing, use oiled hands to spread it out.
  • The dimpling process should be done after drizzling with olive oil.
  • The rosemary should be oiled to prevent burning during baking.
  • Flaky sea salt is used for sprinkling the focaccia before baking.
  • The focaccia should be cooled before cutting and serving.
  • The recipe can be adapted for same-day baking by adjusting yeast and proofing times.
  • This recipe is considered easy and suitable for beginners in breadmaking.
  • The recipe is among the top three most popular and viral recipes by _lacebakes_.
  • The full recipe, including sourdough and whole wheat variations, can be found via links in the bio or by commenting 'RECIPE LINKS'.
  • The video emphasizes using scales for accurate measurement of flour.
  • The consistency of the dough is crucial and can be guided by the video.
  • The video mentions that different bread flours absorb different amounts of water.
  • The tray material (metal/aluminum) is important for heat conduction.
  • There's no need to stretch the dough to the edges if using a larger tray.
  • The temperature and rack position are specified for baking to ensure a crispy bottom.
  • The dimpling step is described as satisfying.
  • The video encourages viewers to share their favorite topping combinations.
  • The term 'overnight' refers to leaving the dough in the fridge for a day or two.
  • The fermentation helps to build structure in the dough.
  • The recipe is ideal for anyone new to breadmaking.
  • The recipe is suitable for those seeking popular and viral baking recipes.
  • The recipe is adaptable, allowing for a quicker same-day preparation if preferred.
  • The focus on crispy bottom and perfectly cooked top ensures high-quality focaccia.
  • The process of oiling hands, parchment paper, and dough ensures a smooth baking experience.
  • The specific instructions on dimpling and topping provide clear guidance.
  • The recommendation to cool the focaccia before cutting ensures better texture and handling.
  • The preparation steps are clearly delineated and timed for ease of following.
  • The detailed explanation for adjusting water and flour quantities based on dough consistency is helpful for home bakers.
  • The emphasis on using a baking scale for accuracy supports successful baking.
  • The video explicitly states to use white bread flour, not plain or all-purpose flour, to ensure the correct outcome.
  • The olive oil on the tray helps prevent sticking and contributes to the crust.
  • The folding technique for the dough into a burrito shape helps manage it before placing it in the tray.
  • The smooth side of the dough being flipped up ensures a good appearance and texture for the focaccia.
  • The proofing time and the visual cues for bubbles indicate readiness for baking.
  • The dimpling process is essential for creating the characteristic texture of focaccia.
  • The choice of olives and rosemary as toppings provides a classic flavor combination.
  • The use of flaky sea salt adds a finishing touch and flavor.
  • The precise baking temperature and duration are given for optimal results.
  • The instruction to bake on the lowest rack of the oven is critical for achieving a crispy base.
  • Cooling the focaccia allows it to set properly before slicing.