# Focaccia

This is a simple same-day focaccia recipe that is part of a cookbook featuring three versatile doughs that can be used for 60 different recipes.

- 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
- flaky sea salt
- rosemary

## Instructions

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

## Equipment

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

## 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.

## Source

- Original video: https://www.instagram.com/reel/DJlzaYiIsII/?igsh=YnM0M2wyN3RkcDZt
- Recipe page: https://www.cliprecipe.com/recipe/d8dfa607-44ee-4af4-a294-5563bc3035de
- Extracted: 2025-07-05

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