focaccia that doesn’t suck
focaccia that doesn’t suck is a medium Italian recipe that serves 4. 250 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 2 hrs 40 min | Cook: 25 min | Total: 3 hrs 20 min
Cost: $1.50 total, $0.38 per serving
Ingredients
- 500 g Bread Flour (high‑protein bread flour; sifted)
- 400 ml Water (lukewarm (about 30°C))
- 5 g Instant Yeast (about 1 tsp; can use active dry yeast (double amount))
- 10 g Salt (fine sea salt)
- 30 ml Olive Oil (extra‑virgin, divided (15 ml in dough, 15 ml for topping))
- 5 g Fresh Rosemary (roughly 2 sprigs, chopped)
- 5 g Coarse Sea Salt (for sprinkling on top)
Instructions
Mix Dry Ingredients
In a large mixing bowl combine the bread flour, salt, and instant yeast. Stir briefly to distribute evenly.
Time: PT5M
Add Wet Ingredients and Form Dough
Create a well in the dry mixture, pour in the lukewarm water and 15 ml olive oil, then mix with a spoon or hand until a shaggy, very sticky dough forms.
Time: PT5M
Autolyse (Rest)
Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 30 minutes. This hydrates the flour and begins gluten development.
Time: PT30M
Four‑Fold Stretch & Fold
Perform a series of stretch‑and‑folds every 30 minutes for a total of four folds over two hours. To stretch, pull a portion of the dough upward, then fold it over the rest of the mass. Return to the bowl, cover, and let rest until the next fold.
Time: PT2H
Divide and Bulk Ferment
Lightly oil two baking sheets or pans. Divide the dough in half, place each piece into a pan, and gently spread to the edges. Cover each pan with plastic wrap or a damp cloth and let sit at room temperature for about 4 hours, until the dough is thick, jiggly, and has risen noticeably.
Time: PT4H
Preheat Oven
About 20 minutes before the end of the bulk ferment, preheat the oven to 220°C (425°F).
Time: PT15M
Add Toppings
Using fingertips, press dimples evenly across the surface of each focaccia. Drizzle the remaining 15 ml olive oil over the top, sprinkle chopped rosemary and coarse sea salt.
Time: PT5M
Bake
Transfer the pans to the oven and bake for 20‑25 minutes, until the crust is deep golden and the interior sounds hollow when tapped.
Time: PT25M
Temperature: 220°C
Cool and Serve
Remove the focaccia from the oven, let cool in the pans for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 7 g
- Carbohydrates
- 45 g
- Fat
- 6 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan (use no dairy)
Allergens: Wheat, Olive oil (if severe allergy)
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour
- Instead of Instant Yeast: Fresh yeast (15 g)
- Instead of Salt: Kosher salt (use 1.5× amount)
- Instead of Olive Oil: Canola oil, vegetable oil
- Instead of Fresh Rosemary: Dried rosemary (½ tsp)
- Instead of Coarse Sea Salt: Flaky sea salt
Equipment Needed
- Large Mixing Bowl
- Bench Scraper
- Kitchen Scale
- Plastic Wrap or Damp Cloth
- Baking Sheet or Cast‑Iron Pan
- Oven
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- High hydration makes the dough extremely sticky; handle gently and use a bench scraper.
- Four stretch‑and‑fold cycles over two hours are essential for gluten development.
- Allow the dough to rise for a full 4 hours at room temperature to achieve the characteristic thick, jiggly crumb.
Chef Tips from the Video
- Use ice‑cold water for the initial mix to slow fermentation and improve flavor.
- Brush the top with a little extra olive oil just before baking for a richer crust.
- For extra flavor, add thinly sliced garlic or caramelized onions after dimpling.
Troubleshooting
Dough is too sticky to handle.
Lightly flour the bench scraper and work surface, but avoid adding too much flour which will dry the crumb.
Dough did not rise during the 4‑hour room‑temp proof.
Check that the yeast is fresh and that the room temperature is at least 20°C; if cooler, extend proof time or move to a warmer spot.
Crust is hard and dense.
Ensure the oven is fully preheated to 220°C and bake for the correct time; consider adding a splash of water to the oven for steam during the first 5 minutes.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.
Freezer: Freeze in airtight bags for up to 1 month; thaw at room temperature before reheating.
Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.
Make-Ahead Tips
- The dough can be refrigerated after the 4‑hour bulk rise; bake the next day for a fresher crust.
- Freeze the unbaked dough portions; thaw overnight in the fridge before the final rise.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, especially in Genoa, where olive oil, herbs, and sea salt are traditional toppings. Today it is enjoyed across Italy and the world as a versatile bread for meals and snacks.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with rosemary, sea salt, and a generous drizzle of olive oil. In the Veneto region, "focaccia di Recco" is a thin cheese‑filled version, while in Puglia, it may be seasoned with tomatoes and olives. Each region adapts the basic dough to local ingredients and preferences.
How is authentic focaccia traditionally served in Liguria?
Authentic Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and sprinkled with coarse sea salt and fresh rosemary. It is commonly eaten as a snack, alongside soups, or used to make sandwiches with cured meats and cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at family gatherings, festivals, and market stalls. In coastal towns it is often enjoyed during summer festivals and as a street‑food accompaniment to wine.
What makes this high hydration focaccia special in Italian bread making?
The 80 % hydration creates a very open crumb and a light, airy texture that is unusual for traditional focaccia, which is often denser. The four stretch‑and‑folds develop gluten without heavy kneading, giving a tender yet structured loaf.
What are the most common mistakes to avoid when making high hydration focaccia?
Common errors include over‑adding flour, which makes the crumb dense, neglecting the stretch‑and‑fold cycles, and under‑proofing the dough. Also, baking at too low a temperature can result in a pale, hard crust.
Why does this focaccia recipe use stretch‑and‑fold instead of traditional kneading?
Stretch‑and‑fold gently develops gluten in a high‑hydration dough without tearing the gluten network. Traditional kneading would be difficult with such a wet dough and could over‑work it, leading to a gummy texture.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the 4‑hour room‑temp rise, you can cover the pans and refrigerate the dough for up to 3 days. When ready to bake, let it come to room temperature for 30 minutes, then proceed with topping and baking.
What texture and appearance should I look for when the focaccia is done?
The crust should be deep golden‑brown with a crisp exterior, while the interior should be airy, jiggly, and sound hollow when tapped. The dimples on top should retain a small pool of olive oil.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on approachable, no‑nonsense home baking tutorials, often emphasizing technique shortcuts and high‑hydration doughs for breads and pastries.
How does the YouTube channel Tim Laielli's approach to Italian bread differ from other cooking channels?
Tim Laielli’s approach combines humor with clear, step‑by‑step instructions, highlighting practical tips like stretch‑and‑folds and room‑temperature fermentation, whereas many other channels stick to traditional kneading methods or overly precise timings.
Last updated: September 6, 2026
