making the BEST soft & crispy focaccia!

Ingredients

• 500 g All-Purpose Flour (for poolish preferment)
• 500 ml Water (room‑temperature, 27 °C for poolish)
• 0.125 tsp Instant Yeast (approximately 1/8 teaspoon, all the yeast for the recipe)
• 500 g Bread Flour (high‑protein flour for the final dough)
• 20 g Fine Sea Salt (adds flavor, mix with flour before adding water)
• 400 ml Water (heated to 41 °C (105 °F) for the final dough; adjust as needed for dough consistency)
• 30 ml Olive Oil (generous coating for pans and dough surface)
• 15 ml Lemon‑Infused Extra Virgin Olive Oil (for lemon‑rosemary topping)
• 5 g Fresh Rosemary (roughly 1 teaspoon, chopped)
• 2 g Flaky Sea Salt (sprinkled on lemon version)
• 5 g Everything Bagel Seasoning (generous topping for the second loaf)
• 15 ml Chili‑Infused Olive Oil (optional drizzle for the everything‑bagel version)

Instructions

1. Make the Poolish

   Weigh 500 g all‑purpose flour and 500 ml water (27 °C). Sprinkle 1/8 tsp instant yeast over the water, add the flour, and stir until just incorporated. No need for a smooth batter.

   Time: PT5M

   Temperature: 27°C

2. Ferment the Poolish Overnight

   Cover the bowl with plastic wrap or a clean kitchen towel and let sit at room temperature (≈21 °C) for 12 hours, or until the mixture has tripled in volume and is full of bubbles.

   Time: PT12H

3. Prepare the Final Dough

   In a clean bowl combine 500 g bread flour and 20 g fine sea salt. Heat 400 ml water to 41 °C (105 °F). Add the warm water to the flour mixture, then pour in the overnight poolish. Stir with a wooden spoon until the dough comes together, then turn out onto the work surface and knead briefly.

   Time: PT10M

   Temperature: 41°C

4. Bulk Fermentation and Folding

   Cover the dough bowl and let it rest at room temperature for 5 hours 30 minutes. Every 30 minutes during the first 2 hours, perform a stretch‑and‑fold: wet your hands, pull one edge of the dough up, and fold it over the rest of the dough. Repeat around the bowl.

   Time: PT5H30M

5. Shape and Oil the Pans

   Generously brush the bottom and sides of two square cake pans with olive oil. Turn the dough onto a lightly oiled surface, divide it into two equal pieces (≈350 g each), and gently stretch each piece to fit the pan, leaving a slight rim.

   Time: PT10M

6. Add Toppings

   For the lemon‑rosemary loaf, drizzle with lemon‑infused olive oil, sprinkle chopped rosemary and flaky sea salt, and dimple the surface with fingertips. For the everything‑bagel loaf, drizzle with olive oil, sprinkle everything‑bagel seasoning, add a splash of chili‑infused olive oil, and dimple evenly.

   Time: PT5M

7. Preheat Oven

   Set the oven to 500 °F (260 °C) and allow it to preheat for at least 15 minutes.

   Time: PT15M

   Temperature: 500°F

8. Bake the Fuka

   Place the pans on the middle rack and bake for 12–15 minutes, until the tops are deep golden brown and the crust sounds hollow when tapped.

   Time: PT15M

   Temperature: 500°F

9. Cool and Serve

   Remove the pans, let the loaves rest for 5 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g