How to Make the Best Focaccia Bread at home

Ingredients

• 335 grams Water (Heat to 100‑115°F before mixing with yeast)
• 9 grams Instant Yeast (Active dry or instant yeast works; proof in warm water)
• 450 grams All-Purpose Flour (Can be substituted with bread flour; high‑hydration dough will be sticky)
• 9 grams Salt (Kosher or table salt)
• 9 grams Olive Oil (Extra‑virgin recommended; mixed into dough)
• 30 grams Olive Oil (Generously drizzled into the bottom of the baking pan)
• 20 grams Olive Oil (Mixed with water for the final topping emulsion)
• 20 grams Water (Combined with oil for topping emulsion)
• 10 grams Fresh Rosemary Sprigs (Roughly chopped; classic focaccia herb)
• 5 grams Flaky Sea Salt (Sprinkled on top for crunch and flavor)

Instructions

1. Heat Water

   Place 335 g of water in a microwave‑safe container and heat until it reaches 100‑115°F (about 30‑45 seconds).

   Time: PT1M

2. Proof Yeast

   Add 9 g instant yeast and a spoonful of flour to the warm water, stir until combined, and let sit 5‑10 minutes until a foamy layer forms.

   Time: PT10M

3. Combine Dry Ingredients

   In a large mixing bowl, whisk together 450 g flour and 9 g salt. Pour the proofed yeast mixture into the bowl and mix with hands until a shaggy, sticky dough forms.

   Time: PT5M

4. Incorporate Olive Oil

   Drizzle 9 g olive oil over the shaggy dough and continue mixing by hand until the oil is fully absorbed and the dough becomes smoother.

   Time: PT3M

5. First Rest

   Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes.

   Time: PT20M

6. Stretch & Fold Set 1

   Wet your hands, lift one edge of the dough, stretch upward without tearing, then fold it over the opposite side. Rotate the bowl and repeat until you have performed four folds.

   Time: PT32M

7. Rest Between Folds

   Let the dough rest for 30 minutes.

   Time: PT30M

8. Stretch & Fold Set 2

   Repeat the stretch‑and‑fold technique as in step 6.

   Time: PT32M

9. Rest Between Folds

   Rest for another 30 minutes.

   Time: PT30M

10. Stretch & Fold Set 3

    Repeat the stretch‑and‑fold technique.

    Time: PT32M

11. Rest Between Folds

    Rest for 30 minutes.

    Time: PT30M

12. Stretch & Fold Set 4

    Perform the final stretch‑and‑fold set.

    Time: PT32M

13. Final Rest Before Shaping

    Let the dough rest for 30 minutes after the last fold.

    Time: PT30M

14. Oil Pan and Transfer Dough

    Drizzle about 30 g olive oil into a 9×13 in baking pan, flip the dough onto the pan so both sides are lightly oiled, and gently stretch it to the pan edges. If the dough springs back, cover and let rest 10‑15 minutes, then try again.

    Time: PT12M

15. Final Proof

    Cover the pan loosely and let the dough rise for 45‑60 minutes, until puffy and dotted with air bubbles.

    Time: PT50M

16. Dimples and Topping

    Wet your fingertips and press gently into the dough to create dimples without piercing through. In a small bowl, whisk together 20 g olive oil and 20 g water until emulsified, then drizzle over the dough, letting it pool in the dimples. Sprinkle chopped rosemary and flaky sea salt on top.

    Time: PT5M

17. Bake

    Place the focaccia on the middle rack of a preheated 450°F oven and bake for about 25 minutes, until the top is deep golden and the bottom is crisp.

    Time: PT25M

    Temperature: 450°F

18. Cool

    Remove the focaccia from the oven, turn it out onto a wire rack, and let cool for 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

270

Protein

5.5 g

Carbohydrates

43 g

Fat

7 g

Fiber

1.7 g