Easy Homemade Focaccia

Ingredients

• 500 g Bread flour (High‑protein flour gives better structure; all‑purpose flour can be used.)
• 350 ml Lukewarm water (About 105‑110°F (40‑43°C).)
• 2 tsp Instant dry yeast (Approximately 7 g. Can be substituted with active dry yeast (use 2 × amount).)
• 1 tsp Sugar (Helps activate the yeast.)
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil (For the dough; extra for greasing the tray.)
• 2 tbsp Additional olive oil for greasing (Generously oil the baking tray.)

Instructions

1. Activate yeast

   In a small container combine lukewarm water, instant dry yeast, and sugar. Stir gently and let sit for about 2 minutes until bubbles appear.

   Time: PT2M

2. Mix dry ingredients

   In a large mixing bowl add the bread flour and fine sea salt. Stir until evenly distributed.

   Time: PT1M

3. Combine wet and dry

   Pour the yeast‑water mixture into the flour bowl. Using a wooden spoon or silicone spatula, mix until a wet, sticky dough forms.

   Time: PT1M

4. Incorporate olive oil

   Drizzle the 3 tbsp of extra virgin olive oil into the dough and continue mixing until fully incorporated and the dough feels uniformly sticky.

   Time: PT1M

5. First proof (rise)

   Roughly shape the dough into a ball, cover the bowl with a damp cloth, and place it in a slightly warm oven (about 30°C/86°F) or a warm spot. Let it rise for 1.5 – 2 hours, or until doubled in volume.

   Time: PT1H30M

   Temperature: 30°C

6. Fold the dough

   Using a spatula or spoon, fold the dough over onto itself about 40 times, moving from the outer edges toward the center. This should take roughly 1 minute.

   Time: PT1M

7. Oil the baking tray

   Generously coat the baking tray with the additional 2 tbsp of olive oil (or line with parchment paper if you prefer).

   Time: PT1M

8. Transfer dough to tray

   Gently tip the dough onto the oiled tray and use your fingertips to spread it out to the edges, creating dimples if desired.

   Time: PT2M

9. Bake

   Pre‑heat the oven to 220°C (425°F). Bake the focaccia for 20 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

   Time: PT20M

   Temperature: 220°C

10. Cool and serve

    Remove the focaccia from the oven, let it rest on a wire rack for 5 minutes, then cut into squares or strips and serve warm.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour
• Instead of Instant dry yeast: Active dry yeast
• Instead of Sugar: Honey
• Instead of Fine sea salt: Kosher salt (use slightly less)
• Instead of Extra virgin olive oil: Other neutral oil (e.g., canola)

Equipment Needed

• Large mixing bowl
• Wooden spoon or silicone spatula
• Measuring cups/spoons
• Damp kitchen cloth
• Baking tray (≈30 × 40 cm)
• Oven

Critical Steps — Do Not Skip

• Activating the yeast (step 1)
• First proof until the dough doubles (step 5)
• Folding the dough 40 times (step 6)
• Baking at high heat for a golden crust (step 9)

Chef Tips from the Video

• Brush the top with additional olive oil and sprinkle flaky sea salt just before baking for extra flavor.
• Add toppings like sliced olives, cherry tomatoes, or caramelized onions after dimpling the dough and before baking.
• For a herb‑infused dough, knead a tablespoon of chopped rosemary into the mixture after the oil is incorporated.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 1 month. Reheat in a 180°C oven for 10 minutes.

Room temperature: Best eaten the same day; can sit at room temperature for up to 2 days if covered.

Make-Ahead Tips

• Bake the focaccia a day ahead; reheat briefly before serving.
• You can freeze the baked loaf and toast slices directly from frozen.