Foolproof Focaccia: Big Bubbles Every Time! Anyone can make.

Ingredients

• 450 g Water (room‑temperature tap water)
• 2 tsp Instant Dry Yeast (about 6 g; use instant for direct mixing)
• 1 tbsp Honey (adds a subtle sweetness)
• 1 tsp Salt (fine sea salt)
• 6 tbsp Olive Oil (extra‑virgin, divided for dough, pan, and topping)
• 600 g Bread Flour (high‑protein (≈12 %) for strong gluten)
• 2 tbsp Basil Pesto (optional topping)
• 10 pieces Olives (pitted, black or green, optional topping)
• 1 pinch Flaky Sea Salt (sprinkled on top for texture)

Instructions

1. Mix Wet Ingredients

   Pour 450 g water into a large mixing bowl. Add 2 tsp instant dry yeast, 1 tbsp honey, 1 tsp salt, and 2 tbsp olive oil. Whisk until the yeast dissolves and the mixture is uniform.

   Time: PT10M

2. Add Flour and Form Dough

   Add 600 g bread flour to the bowl. Stir with the whisk until a shaggy, sticky dough forms. No kneading is required.

   Time: PT5M

3. First Bulk Fermentation

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 1 hour at room temperature. This allows the flour to fully hydrate.

   Time: PT1H

4. First Stretch‑and‑Fold Series

   Wet your hands lightly. Pull one side of the dough up, stretch gently, and fold it over the opposite side. Rotate the bowl and repeat 4‑5 times. Cover and let rest for 30 minutes.

   Time: PT35M

5. Second Stretch‑and‑Fold Series

   Repeat the stretch‑and‑fold technique once more (about 5 minutes). Then cover the bowl and let the dough rise for another 1 hour (or refrigerate overnight for deeper flavor).

   Time: PT1H5M

6. Prepare the Baking Tray

   Line the tray with parchment paper. Drizzle a generous amount of olive oil over the paper and spread it evenly with a brush or your hands.

   Time: PT5M

7. Transfer and Shape Dough

   Gently tip the dough onto the oiled tray. Using wet hands, stretch the dough outward to fill the tray as evenly as possible, preserving the air bubbles.

   Time: PT5M

8. Final Proof

   Cover the tray loosely with plastic wrap and let the dough rise for about 1 hour, or until it looks puffy and jiggles when the bowl is moved.

   Time: PT1H

9. Preheat Oven and Add Toppings

   Preheat the oven to 230°C (450°F). Drizzle a little more olive oil over the surface, then dimple the dough with your fingertips, pressing about 1‑2 cm deep. Sprinkle basil pesto, olives, and flaky sea salt over the top.

   Time: PT20M

   Temperature: 230°C

10. Bake

    Place the tray in the preheated oven and bake for 18‑20 minutes, until the top is golden‑brown and crisp.

    Time: PT20M

    Temperature: 230°C

11. Cool and Serve

    Remove the focaccia from the oven, lift it out of the pan, and let it cool on a wire rack for 5 minutes before slicing. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

10 g

Carbohydrates

67 g

Fat

14 g

Fiber

4 g