The Crunchiest, Lightest Focaccia

Ingredients

• 500 g All-Purpose Flour (sifted)
• 350 ml Water (lukewarm (30‑35°C))
• 7 g Fresh Yeast (crumbled)
• 45 ml Olive Oil (extra‑virgin, divided (30 ml for dough, 15 ml for surface))
• 10 g Salt (fine sea salt for dough)
• 5 g Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 2 tbsp Chives (finely chopped)
• 2 tbsp Fresh Basil (chopped)
• 100 g Polenta (coarse, for coating)
• 5 g Maldon Sea Salt (flaky, for finishing)

Instructions

1. Dissolve Fresh Yeast

   Warm 50 ml of the water to 30‑35 °C, crumble the fresh yeast into it and whisk until completely smooth.

   Time: PT5M

2. Mix Dough Base

   In the stand mixer bowl, combine the flour and the remaining 300 ml water. Start on low speed, then slowly pour in the yeast mixture, drizzle 30 ml olive oil, and add salt and pepper. Mix until a shaggy, slightly sticky dough forms.

   Time: PT10M

3. Fold in Herbs

   Add the minced garlic, chopped chives, and basil to the dough. Use the spatula to fold them in until evenly distributed.

   Time: PT5M

4. First Proof

   Scrape the dough onto a lightly oiled surface, divide into four equal portions, and give each a few gentle folds. Cover with plastic wrap or a damp towel and let rest at room temperature for about 2 hours, or until noticeably puffed.

   Time: PT2H

5. Second Fold & Polenta Coat

   After the first proof, turn each piece over a few times on the oiled surface, then lightly coat all sides with the coarse polenta. This layer will become the crunchy crust.

   Time: PT10M

6. Second Proof

   Cover the polenta‑coated pieces again and let them rest for another 45 minutes to an hour, allowing the dough to finish rising.

   Time: PT1H

7. Prepare for Baking

   Preheat the oven to 220 °C (425 °F). Brush the tops of the dough pieces with the remaining 15 ml olive oil, dimple the surface with your fingertips, and sprinkle generously with Maldon sea salt.

   Time: PT10M

   Temperature: 220°C

8. Bake

   Place the dough on a parchment‑lined baking sheet and bake for 30 minutes, or until the crust is golden brown and the polenta coating is crisp.

   Time: PT30M

   Temperature: 220°C

9. Cool & Serve

   Remove from the oven, let cool on a wire rack for 10 minutes, then slice and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

55 g

Fat

9 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Fresh Yeast: Active Dry Yeast (use 1/3 the amount)
• Instead of Olive Oil: Canola Oil, Grapeseed Oil
• Instead of Salt: Kosher Salt
• Instead of Garlic: Garlic Powder (1 tsp)
• Instead of Chives: Green Onions
• Instead of Fresh Basil: Dried Basil (1 tsp)
• Instead of Polenta: Cornmeal
• Instead of Maldon Sea Salt: Fleur de Sel

Equipment Needed

• Stand Mixer
• Mixing Bowl
• Kitchen Scale
• Whisk
• Spatula or Dough Scraper
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush (optional)
• Oven
• Plastic Wrap or Clean Kitchen Towel

Critical Steps — Do Not Skip

• Ensuring the yeast solution is fully dissolved and not too hot.
• Maintaining a high‑hydration, sticky dough for light texture.
• Properly coating the dough with polenta before the final proof.
• Dimpling the surface and applying oil before baking to achieve a crunchy crust.

Chef Tips from the Video

• Use extra‑virgin olive oil for the best flavor.
• For an extra herb punch, add a sprinkle of dried oregano before baking.
• If you like extra crunch, toast the polenta lightly before coating.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keeps 3‑4 days.

Freezer: Freeze in an airtight bag for up to 2 months; reheat in oven.

Room temperature: Best eaten within 4 hours; otherwise store refrigerated.

Make-Ahead Tips

• The dough can be shaped, coated with polenta, and refrigerated for up to 12 hours before baking.
• Baked focaccia freezes well; reheat at 180 °C for 10‑12 minutes.

Frequently Asked Questions