# Focaccia

This recipe guides you to make a simple and delicious same-day focaccia bread, perfect for a quick bake.

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

## Ingredients

- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- extra virgin olive oil to line pan and drizzle
- flaky sea salt to finish
- rosemary for topping

## Instructions

1. In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
2. Whisk the ingredients together.
3. Add bread flour and fine sea salt to the whisked mixture.
4. Stir the mixture together very well until a rough dough forms.
5. Scrape down the sides of the bowl to gather the dough.
6. Cover the bowl and let the dough rest for 15 minutes at room temperature.
7. Perform stretch and folds: wet your hand, grab the dough, pull it up, and fold it over itself about 8 times around the bowl until it tightens into a ball.
8. Cover the dough again and let it rest for another 15 minutes.
9. Repeat the stretch and fold process once more.
10. Cover and let the dough proof at room temperature for 1 to 1.5 hours until doubled in size.
11. Line a 9x13 metal baking tray with parchment paper and coat it with plenty of extra virgin olive oil.
12. Tip the dough into the prepared tray.
13. Fold the dough into thirds, rotate, and flip it over in the tray.
14. Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for 1 to 1.5 hours.
15. Gently spread the dough to the edges of the tray.
16. Sprinkle fresh rosemary over the dough (if using).
17. Drizzle more olive oil generously over the dough.
18. Dimple the dough with your fingers, pushing any additional toppings (like roasted garlic shown in video) into the dimples.
19. Add flaky sea salt over the top.
20. Bake in a preheated oven at 220°C (430°F) on the lowest rack for 18 to 24 minutes.
21. Transfer the baked focaccia to a cooling rack.
22. Once cooled, cut the focaccia and enjoy.

## Equipment

- large mixing bowl
- whisk
- spatula
- 9x13 metal baking tray
- parchment paper
- cooling rack

## Tips

- Use digital scales for accurate measurements.
- Adjust water quantity if the dough is too dry, as different bread flours absorb varying levels of water.
- For a thinner/crispier focaccia, use a larger baking tray.
- Bake on the lowest oven rack to help the bottom of the bread crisp up.
- Wait at least 15 minutes after baking before cutting and serving.

## Source

- Original video: https://www.instagram.com/reel/DJlzaYiIsII/?igsh=MWZwdnVubDl0ODB2cA==
- Recipe page: https://www.cliprecipe.com/recipe/99a5b22b-2d2e-4cdc-bb82-0399dba78b2f
- Extracted: 2025-06-24

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