The Best Focaccia You'll Ever Make!

Ingredients

• 500 g All-Purpose Flour (sifted, high‑hydration dough)
• 10 g Fine Sea Salt (for dough seasoning)
• 3 g Active Dry Yeast (about 1 tsp, can use instant yeast)
• 400 g Warm Water (110°F / 43°C)
• 1 tsp Honey (feeds the yeast, optional)
• 2 tbsp Extra Virgin Olive Oil (for topping and pan greasing)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (Sicilian oregano preferred)
• 1 tsp Coarse Sea Salt (sprinkled on top)
• 1/4 tsp Freshly Cracked Black Pepper (optional, for topping)

Instructions

1. Weigh Flour and Salt

   Place the mixing bowl on the scale, tare to zero, then add 500 g of all‑purpose flour followed by 10 g of fine sea salt.

   Time: PT3M

2. Bloom Yeast

   Warm 400 g of water to 110°F (43°C), add a drizzle of honey, sprinkle 3 g (≈1 tsp) active dry yeast, stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

3. Combine Ingredients

   Pour the yeast mixture into the flour‑salt bowl and mix with a Danish whisk until no dry flour remains.

   Time: PT3M

4. Hydrate Dough

   Cover the bowl with its lid (or plastic wrap) and let the dough rest for 1 hour. This high‑hydration dough will absorb the water and begin gluten development.

   Time: PT1H

5. First Stretch & Fold

   Wet your hands, lift one side of the dough, stretch it upward, and fold it over itself. Repeat about 20 times, then cover and rest 30 minutes.

   Time: PT3M

6. Second Stretch & Fold

   After the 30‑minute rest, perform four stretch‑and‑folds around the bowl, then rest another 30 minutes.

   Time: PT2M

7. Third Stretch & Fold

   Repeat the four‑fold process, then rest 30 minutes.

   Time: PT2M

8. Fourth Stretch & Fold & Final Proof

   Do another set of four stretch‑and‑folds, cover, and let the dough rise in the bowl until it doubles in size (about 1 hour).

   Time: PT2M

9. Preheat Oven

   While the dough is proofing, preheat the oven to 450°F (232°C).

   Time: PT5M

   Temperature: 450°F

10. Prepare Baking Pan

    Line a 9×13‑inch baking pan with parchment paper and drizzle a thin layer of olive oil, spreading it evenly.

    Time: PT3M

11. Transfer and Top Dough

    Gently lift the dough onto the prepared pan, fold it onto itself once, then drizzle more olive oil. Sprinkle minced garlic, dried oregano, coarse sea salt, and freshly cracked black pepper.

    Time: PT4M

12. Bake Focaccia

    Bake in the preheated oven for 20 minutes, or until the top is golden and the bottom is crisp.

    Time: PT20M

    Temperature: 450°F

13. Cool and Serve

    Remove the focaccia, let it rest 5 minutes, then cut into squares and serve warm.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g