Focaccia
Focaccia is a medium American recipe that serves 8. 200 calories per serving. Recipe by COOKING WITH SHEREEN on YouTube.
Prep: 9 hrs | Cook: 27 min | Total: 9 hrs 42 min
Cost: $9.23 total, $1.15 per serving
Ingredients
- 3.5 cups Bread Flour (or 483 g, high‑protein for better gluten development)
- 7 g Instant Dry Yeast (about 2 ¼ teaspoons, active at room temperature)
- 2 teaspoons Kosher Salt (adds flavor, not the same as table salt)
- 1.75 cups Warm Water (about 110°F (43°C), helps activate yeast)
- 1 tablespoon Olive Oil (lightly coats dough, adds tenderness)
- 2 tablespoons Olive Oil (for pan) (to grease quarter‑sheet pan and create dimples)
- 1 teaspoon Dried Herbs (optional, for topping (e.g., rosemary, thyme))
- 1 teaspoon Coarse Sea Salt (sprinkled on top before baking)
Instructions
Combine dry ingredients and add liquids
In a large mixing bowl whisk together the bread flour, instant dry yeast, and kosher salt. Add the warm water and 1 Tbsp olive oil, mixing until a shaggy dough forms. If the dough feels dry, add a splash more water; it should be slightly sticky but manageable.
Time: PT5M
First rest (autolyse)
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes. This allows the flour to hydrate and the gluten to begin developing.
Time: PT30M
First stretch and fold
Wet your hands, grab the dough from the side of the bowl, stretch it upward, then fold it back onto itself. Rotate the bowl and repeat 4‑5 times until the dough feels smoother.
Time: PT5M
Second rest
Cover the bowl again and let the dough rest for another 30 minutes.
Time: PT30M
Second stretch and fold
Perform another set of stretch‑and‑folds exactly as in step 3. This reinforces the gluten network.
Time: PT5M
Bulk fermentation
Leave the dough to rise in a warm place (around 75°F/24°C) for 5‑8 hours, or until it has roughly doubled in size. The longer the fermentation, the more flavor develops.
Time: PT6H
Temperature: 75°F
Shape and final proof
Generously oil a quarter‑sheet pan. Gently turn the dough onto the pan, seam side down, and lightly stretch it to fit the pan. Drizzle a little olive oil over the top, dimple the surface with your fingertips, and sprinkle dried herbs and coarse sea salt. Cover and let proof for 1 ½‑2 hours, until the dough is puffy.
Time: PT1H45M
Bake
Preheat the oven to 425°F (220°C). Place the pan in the oven and bake for 25‑28 minutes, until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.
Time: PT27M
Temperature: 425°F
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (use 1 cup flour + 2 tbsp vital wheat gluten)
- Instead of Instant Dry Yeast: Active Dry Yeast (use same weight, dissolve in water)
- Instead of Kosher Salt: Sea Salt
- Instead of Warm Water: Milk for richer crumb (use same amount)
- Instead of Olive Oil: Vegetable Oil, Canola Oil
- Instead of Olive Oil (for pan): Any neutral oil
- Instead of Dried Herbs: Fresh herbs (use double amount)
- Instead of Coarse Sea Salt: Kosher Salt
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Scale (optional)
- Bench Scraper
- Plastic Wrap or Kitchen Towel
- Quarter‑Sheet Baking Pan (13×9 inches)
- Pastry Brush
- Oven
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Achieving the correct dough hydration – dough should feel slightly sticky, not dry.
- Timing of the stretch‑and‑folds – too early or too late affects gluten development.
- Bulk fermentation length – under‑fermented dough will be dense; over‑fermented may collapse.
Chef Tips from the Video
- Use a spray bottle to mist the oven walls for extra steam.
- For a deeper flavor, replace half the water with milk or add a tablespoon of honey.
- Let the loaf cool on a wire rack for at least 30 minutes before slicing to finish the crumb set.
Troubleshooting
Dough feels too dry and crumbly.
Add water a tablespoon at a time until the dough pulls away from the sides of the bowl and feels tacky.
Bread did not rise much during bulk fermentation.
Check that the yeast is fresh and that the ambient temperature is at least 70°F; you can also place the bowl in a turned‑off oven with the light on.
Crust is too hard or burnt.
Reduce oven temperature by 10‑15°F or shorten the bake time; add steam in the first 10 minutes to keep the crust softer.
Storage
Refrigerator: Wrap the cooled loaf tightly in plastic wrap; keeps 5‑7 days.
Freezer: Slice, wrap each piece in freezer‑safe bag; lasts up to 3 months.
Room temperature: Store in a bread box for up to 2 days.
Make-Ahead Tips
- After shaping, you can refrigerate the dough overnight for a slower, more complex flavor.
- Freeze the baked loaf (wrapped) and reheat in a 350°F oven for 10 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of artisan style bread in American home baking?
Artisan style bread reflects the recent resurgence of traditional, slow‑fermented loaves in the United States, inspired by European bakeries and the “no‑knead” movement popularized by bakers like Jim Lahey. Home bakers value the simple technique that yields a crusty exterior and open crumb without professional equipment.
What are the traditional regional variations of artisan style bread in the United States?
While the basic method is universal, regional twists include adding cornmeal in the Midwest, sourdough starter in the West Coast, and rye or whole‑grain flours in the Northeast. Each variation reflects local grain preferences and climate influences on fermentation.
How is artisan style bread traditionally served in American households?
It is often sliced thick and served alongside soups, stews, or salads, used for open‑faced sandwiches, or simply enjoyed with butter or olive oil. In many families it appears at weekend brunches or as a side for holiday meals.
What occasions or celebrations is artisan style bread traditionally associated with in American culture?
Artisan loaves are popular for casual gatherings, pot‑lucks, and holiday spreads such as Thanksgiving, where a hearty bread complements turkey and gravy. They are also a staple for weekend family breakfasts.
What makes artisan style bread special or unique in American baking tradition?
The combination of high‑hydration dough, stretch‑and‑fold technique, and long fermentation creates a flavor depth and airy crumb that distinguishes it from standard sandwich breads made with intensive kneading.
What are the most common mistakes to avoid when making artisan style bread?
Common errors include using too little water, skipping the stretch‑and‑folds, under‑fermenting the dough, and baking without steam, all of which can lead to a dense crumb and a hard crust.
Why does this artisan style bread recipe use stretch‑and‑folds instead of traditional kneading?
Stretch‑and‑folds develop gluten gradually while keeping the dough gentle, preserving the high hydration and resulting in a more open crumb than the aggressive kneading used for lower‑hydration breads.
Can I make artisan style bread ahead of time and how should I store it?
Yes. After the first bulk fermentation you can shape the loaf, cover, and refrigerate overnight. The next day, let it come to room temperature, then bake. Store the cooled loaf wrapped at room temperature for 2 days or freeze for longer storage.
What texture and appearance should I look for when making artisan style bread?
The dough should feel slightly tacky and elastic after the folds. After baking, the crust should be deep golden‑brown with a crisp crackle, and the interior crumb should be open, with irregular holes and a moist, tender texture.
How do I know when artisan style bread is done cooking?
The loaf is done when the crust is a rich golden brown, it sounds hollow when tapped on the bottom, and an instant‑read thermometer inserted into the center reads 200‑205°F (93‑96°C).
What does the YouTube channel COOKING WITH SHEREEN specialize in?
The YouTube channel COOKING WITH SHEREEN focuses on approachable home‑cooking tutorials, emphasizing simple techniques, clear visual instructions, and recipes that blend comfort food with occasional international flavors.
How does the YouTube channel COOKING WITH SHEREEN's approach to bread making differ from other baking channels?
COOKING WITH SHEREEN emphasizes minimal equipment, using stretch‑and‑folds and a single‑pan method, making artisan‑style loaves accessible to beginners, whereas many other channels rely on stand mixers or elaborate shaping tools.
Last updated: September 1, 2026
