HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD

Ingredients

• 1.5 cups Warm Water (110-115°F (43-46°C))
• 1 teaspoon Honey (Helps activate yeast)
• 1 packet Instant Yeast (7 grams; can use active dry yeast (double amount))
• 3.75 cups All-Purpose Flour (Approximately 470 g, sifted)
• 1.5 teaspoons Kosher Salt (Divided – some for dough, some for topping)
• 5 tablespoons Extra Virgin Olive Oil (1 tbsp for dough, 1/4 cup (4 tbsp) for pan, 2 tbsp for topping, 2 tbsp for topping water)
• 1.5 teaspoons Fresh Rosemary (Finely chopped from 2 sprigs)
• 2 large Garlic Cloves (Finely minced)
• 2 tablespoons Balsamic Vinegar (For serving dip)
• ¼ teaspoon Freshly Cracked Black Pepper (For serving dip)

Instructions

1. Activate Yeast

   Combine warm water and honey in the mixing bowl, stir until honey dissolves, then sprinkle the instant yeast over the surface and let sit 5‑7 minutes until a foamy layer forms.

   Time: PT6M

   Temperature: 110-115°F

2. Measure Dry Ingredients

   Weigh 470 g (3 ¾ cups) of all‑purpose flour and whisk in 1½ teaspoons kosher salt.

   Time: PT5M

3. Combine Wet and Dry

   Create a well in the flour, pour in the yeast mixture, and stir with a spoon until no dry flour remains, forming a sticky dough.

   Time: PT2M

4. Incorporate Olive Oil

   Add 1 tablespoon extra virgin olive oil and knead with clean hands until fully absorbed.

   Time: PT2M

5. First Rest

   Cover the bowl with plastic wrap and let the dough rest at room temperature until it roughly doubles in size, about 30 minutes.

   Time: PT30M

6. Prepare Garlic‑Rosemary Topping

   In a small bowl, whisk together 2 Tbsp water, 2 Tbsp olive oil, ½ tsp salt, 1½ tsp finely chopped rosemary, and the minced garlic until well combined.

   Time: PT5M

7. First Stretch & Fold

   Dip hands in cold water, gently pull the dough up on one side and fold it over itself. Rotate the bowl and repeat until four folds are completed.

   Time: PT2M

8. Rest After First Fold

   Cover and let the dough rest for 30 minutes.

   Time: PT30M

9. Second Stretch & Fold

   Repeat the pull‑and‑fold technique four times.

   Time: PT2M

10. Rest After Second Fold

    Cover and rest for 30 minutes.

    Time: PT30M

11. Third Stretch & Fold

    Perform another set of four gentle folds.

    Time: PT2M

12. Rest After Third Fold

    Cover and rest for 30 minutes.

    Time: PT30M

13. Fourth Stretch & Fold

    Do the final set of four folds; then immediately transfer the dough to the pan.

    Time: PT2M

14. Oil the Pan and Transfer Dough

    Generously drizzle ¼ cup olive oil into a 9 × 13 inch pan, place the dough in, turn to coat, and gently stretch to fill the pan. If the dough resists, cover and let rest 15 minutes, then finish stretching.

    Time: PT5M

15. Final Proof

    Cover the pan loosely with plastic wrap and let the dough rise until puffy, about 55 minutes.

    Time: PT55M

16. Create Dimples and Add Topping

    Dip hands in cold water and press fingertips into the dough to make dimples. Drizzle the garlic‑rosemary topping evenly, then sprinkle 1 tsp kosher salt over the surface.

    Time: PT5M

17. Bake

    Place the pan in the center of a pre‑heated oven and bake at 450°F until the top is golden brown, 22‑25 minutes.

    Time: PT24M

    Temperature: 450°F

18. Cool

    Remove the focaccia from the pan onto a wire rack and let cool for at least 5 minutes before slicing.

    Time: PT5M

19. Prepare Dipping Sauce

    In a shallow dish, combine 2 Tbsp olive oil, 2 Tbsp balsamic vinegar, and a pinch of freshly cracked black pepper; whisk briefly.

    Time: PT2M

Nutrition Facts

Calories

290

Protein

6 g

Carbohydrates

45 g

Fat

9 g

Fiber

2 g