How to Make the Best Focaccia Bread at home
How to Make the Best Focaccia Bread at home is a medium Italian recipe that serves 8. 270 calories per serving. Recipe by Ethan Chlebowski on YouTube.
Prep: 3 hrs 54 min | Cook: 25 min | Total: 4 hrs 34 min
Cost: $2.09 total, $0.26 per serving
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
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
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
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
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
First Rest
Cover the bowl with a clean kitchen towel and let the dough rest for 20 minutes.
Time: PT20M
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
Rest Between Folds
Let the dough rest for 30 minutes.
Time: PT30M
Stretch & Fold Set 2
Repeat the stretch‑and‑fold technique as in step 6.
Time: PT32M
Rest Between Folds
Rest for another 30 minutes.
Time: PT30M
Stretch & Fold Set 3
Repeat the stretch‑and‑fold technique.
Time: PT32M
Rest Between Folds
Rest for 30 minutes.
Time: PT30M
Stretch & Fold Set 4
Perform the final stretch‑and‑fold set.
Time: PT32M
Final Rest Before Shaping
Let the dough rest for 30 minutes after the last fold.
Time: PT30M
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
Final Proof
Cover the pan loosely and let the dough rise for 45‑60 minutes, until puffy and dotted with air bubbles.
Time: PT50M
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
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
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat
Ingredient Substitutions
- Instead of Instant Yeast: Active dry yeast (same amount)
- Instead of All-Purpose Flour: Bread flour
- Instead of Olive Oil: Other high‑quality oil (e.g., grapeseed)
- Instead of Olive Oil: Other high‑quality oil
- Instead of Olive Oil: Other high‑quality oil
- Instead of Fresh Rosemary Sprigs: Fresh thyme, Italian seasoning
- Instead of Flaky Sea Salt: Kosher salt
Equipment Needed
- Microwave
- Kitchen Scale
- Large Mixing Bowl
- Small Bowl
- Wooden Spoon or Spatula
- 9×13 Inch Baking Pan
- Oven
- Wire Rack
Critical Steps — Do Not Skip
- Proofing the yeast
- Performing the four stretch‑and‑fold sets with rests
- Final proof before baking
- Creating dimples and applying the oil‑water emulsion
- Baking at high temperature for a crisp crust
Chef Tips from the Video
- Use extra‑virgin olive oil for the best flavor.
- Line the pan with parchment paper for easier removal and cleanup.
- For extra aroma, add a few thinly sliced garlic cloves on top before baking.
- If you prefer a thicker loaf, let the dough rise a bit longer before baking.
Troubleshooting
Yeast does not foam during proof.
The water may have been too hot or the yeast old. Use water at 100‑115°F and ensure yeast is within its expiration date.
Dough is too dry and does not come together.
Add water a tablespoon at a time, mixing until the dough becomes sticky and shaggy.
Focaccia lacks large holes in the crumb.
Do not over‑knead; perform the stretch‑and‑fold series with proper rests to develop gluten and keep the dough hydrated.
Bottom of focaccia is soggy.
Ensure the pan is well‑oiled and preheated slightly; bake on the middle rack for full heat exposure.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep for up to 3 days.
Freezer: Slice, wrap each piece in foil, then place in a freezer bag; freeze for up to 1 month.
Room temperature: Store in a bread box for up to 1 day; it will lose crispness after that.
Make-Ahead Tips
- After the first 20‑minute rest, cover the dough and refrigerate for up to 24 hours before the stretch‑and‑fold series.
- Baked focaccia freezes well; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from 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 and herbs are traditional toppings. Today it is enjoyed across Italy as a snack, side, or base for sandwiches.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with rosemary, sea salt, and lots of olive oil. In the Veneto region, "focaccia di Recco" is filled with cheese. In Puglia, it may be topped with tomatoes, olives, or onions. Each region adds local ingredients while keeping the airy crumb.
How is authentic focaccia traditionally served in Liguria?
Authentic Ligurian focaccia is served warm, brushed with extra‑virgin olive oil, and sprinkled with flaky sea salt and fresh rosemary. It is commonly eaten on its own, with cured meats, or used to make hearty sandwiches.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also featured at festivals, family gatherings, and as a welcoming snack for guests. In some towns it is baked for Saint Joseph's Day and other local feast days.
What makes this high‑hydration focaccia special compared to other Italian breads?
The 75% hydration creates a very wet dough that yields a thin, crisp crust and a light, open crumb with large holes—ideal for sandwiches. The stretch‑and‑fold method develops gluten without intensive kneading, making it easier for home bakers.
What are the most common mistakes to avoid when making focaccia?
Common errors include using water that is too hot, which kills the yeast; over‑kneading the sticky dough; skipping the stretch‑and‑fold rests; and under‑baking, which leaves the bottom soggy. Follow the proof times and keep the dough well‑oiled.
Why does this focaccia recipe use a stretch‑and‑fold technique instead of traditional kneading?
Stretch‑and‑fold works better for high‑hydration doughs that are too sticky to knead by hand. It gently develops gluten while preserving the dough’s moisture, resulting in the characteristic airy crumb.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the first rest, you can refrigerate the dough for up to 24 hours before the stretch‑and‑fold series. Once baked, wrap the focaccia tightly and keep it in the refrigerator for up to 3 days or freeze for longer storage.
What texture and appearance should I look for when the focaccia is done?
The top should be deep golden‑brown with visible rosemary leaves and flaky salt. The crust should be crisp and the bottom slightly darker. When tapped, the loaf sounds hollow, and the interior crumb is full of irregular, airy holes.
What does the YouTube channel Ethan Chlebowski specialize in?
The YouTube channel Ethan Chlebowski focuses on straightforward, technique‑driven home cooking tutorials, especially bread‑making, comfort foods, and practical kitchen tips for everyday cooks.
How does the YouTube channel Ethan Chlebowski's approach to Italian bread differ from other cooking channels?
Ethan Chlebowski emphasizes minimal equipment, hand‑worked doughs, and clear visual explanations, avoiding complex machinery. He often uses high‑hydration formulas and stretch‑and‑fold methods to make artisan‑style Italian breads accessible to home bakers.
Last updated: August 25, 2026
