The Best Focaccia Recipe
- 500 g bread flour high gluten/protein content is best
- 400 ml Luke warm water
- 1 tsp honey
- 2 tsp instant yeast 12g or fresh yeast equivalent
- 2 tsp salt
- 2 TBS extra virgin olive oil plus more for the top
- Flaky salt for the top
- Choose your optional additions: baby tomatoes rosemary, thyme, zaatar, pitted olives, etc.
- In a mixing bowl, combine the 1 TBS of the flour with lukewarm water, honey, and yeast. Mix to allow it all to dissolve. Let it sit for about 5-10 minutes until it becomes frothy.
- Meanwhile, in a mixing bowl, combine the bread flour and salt, and then add this to your yeast mixture along with 2 TBS olive oil.
- Mix the ingredients together until a shaggy dough forms, then in the same bowl knead the dough for about 10 minutes. Note, it will be sticky, but avoid adding more flour as a moist dough is key to a great focaccia. You are after a smooth dough, so keep kneading until you reach this consistency.
- Shape the dough into a ball and place it back in the mixing bowl and drizzle with olive oil to prevent sticking. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm, draft-free place for about 30 minutes.
- Stretch and fold the dough about 10 times, being careful not to knock too much of the air out. You want to ensure all the gluten is activated. Drizzle with olive oil to ensure it doesn't stick to the bowl. Then cover and rest again for a further 60 minutes, or until your dough has doubled.
- Grease a baking sheet with olive oil and transfer the dough onto your baking sheet/tray. Gently press and stretch the dough to fill the sheet.
- Let it rest for another 15-20 minutes whilst you preheat your oven to 220°C (425°F)
- After resting, oil your hands and use your fingers to create dimples all over the surface of the dough. Drizzle more olive oil over the top, allowing it to settle into the dimples. Sprinkle flaky salt generously over the dough.
- If you’re using additional toppings like baby tomatoes, rosemary, zaatar, or olives, gently press them into the dough.
- Bake the focaccia in the preheated oven for about 20-25 minutes, or until the top is golden brown.
- Once baked, remove the focaccia from the oven and let it cool slightly on a wire rack before slicing and serving.
1. Use good quality extra virgin olive oil for the best flavour.
2. The dough should be sticky but manageable during kneading; avoid adding any extra flour as this will create a dry and tough focaccia.
3. Make sure your yeast is active by letting it bubble and foam before using.
4. Letting the dough rise multiple times (after kneading and after shaping) helps develop the perfect texture and a mix of smaller and large air pockets.
5. Pressing the dimples into the dough helps create the signature focaccia appearance and texture.
6. Experiment with toppings like rosemary, zaatar, olives, or baby tomatoes to add extra flavour and visual appeal to your focaccia. The options are endless
7. Use a good quality bread flour with a high protein/gluten content
8. Ensure your focaccia goes into a hot oven at the correct temperature for the perfect rise, colour and texture.
Enjoy your delicious homemade traditional focaccia!