Focaccia

Serves 1
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Directions

  1. 1In a large mixing bowl, add warm water, honey, and extra virgin olive oil.
  2. 2Add instant yeast to the bowl and whisk the mixture together.
  3. 3Once whisked, add bread flour and fine sea salt to the wet mixture.
  4. 4Stir the ingredients together really well until a sticky dough forms.
  5. 5Scrape down the bowl to gather all the dough.
  6. 6Cover the bowl and let the dough rest for 15 minutes at room temperature.
  7. 7Wet your hand, then grab the dough and pull it over itself, repeating about 8 times around the bowl, until it tightens into a ball-like shape.
  8. 8Cover the dough again and let it rest for another 15 minutes.
  9. 9Repeat the stretch and folds once more.
  10. 10Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  11. 11Line a 9x13 metal baking tray with parchment paper and coat the paper with plenty of extra virgin olive oil.
  12. 12Tip the dough into the tray and fold it into thirds.
  13. 13Rotate the dough and flip it over.
  14. 14Cover the dough with another tray or with oiled parchment paper and let it proof at room temperature for an hour to an hour and a half.
  15. 15Spread the dough to the edges of the tray.
  16. 16If using rosemary, sprinkle it over the dough first.
  17. 17Drizzle more olive oil over the dough.
  18. 18Dimple the dough with your fingers, pushing any additional toppings into the dimples.
  19. 19Add some flaky sea salt over the dough.
  20. 20Bake the focaccia for 18 to 24 minutes in the lowest rack of your oven.
  21. 21Transfer the baked focaccia to a cooling rack.
  22. 22Cut the focaccia and enjoy.

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
  • flaky sea salt
  • rosemary

Equipment

large mixing bowlwhiskbowl scraperbaking trayparchment papercooling rackknife

Tips

  • For accurate measurements, use digital scales.
  • Start with 390ml of water and add more if needed to achieve the desired dough consistency, as different bread flours absorb varying levels of water.
  • You can use a larger tray if you want thinner/crispier focaccia.
  • Place the oven rack in the lowest position when baking to help the bottom of the bread crisp up.
  • Wait at least 15 minutes before cutting and enjoying the focaccia.
  • The cookbook 3 Doughs, 60 Recipes features versatile doughs for focaccia, pizza, and sandwich bread made with instant yeast, so no sourdough is required.
  • Additional toppings like olives, peppers, onions, jalapeños, and cheese can be added into the dimples before baking.
  • The recipe offers an overnight version of the dough as well, found in the cookbook.
  • The dough should have a sticky consistency after mixing the dry ingredients.
  • After the first set of stretch and folds, the dough should tighten up into a ball-like shape.
  • Make sure to coat the parchment paper with plenty of extra virgin olive oil before placing the dough in the tray.
  • After the final proofing, the dough should be spread to the edges of the tray before adding toppings and dimpling.
  • Flaky sea salt is added as a finishing touch before baking.
  • The focaccia should be baked until it has a golden-brown crust and a soft, airy interior.
Focaccia | Clip Recipe