The Best Focaccia You'll Ever Make
The Best Focaccia You'll Ever Make! is a easy Italian recipe that serves 6. 200 calories per serving. Recipe by Frannie Loves Food on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr
Cost: $1.80 total, $0.30 per serving
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
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
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
Combine Ingredients
Pour the yeast mixture into the flour‑salt bowl and mix with a Danish whisk until no dry flour remains.
Time: PT3M
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
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
Second Stretch & Fold
After the 30‑minute rest, perform four stretch‑and‑folds around the bowl, then rest another 30 minutes.
Time: PT2M
Third Stretch & Fold
Repeat the four‑fold process, then rest 30 minutes.
Time: PT2M
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
Preheat Oven
While the dough is proofing, preheat the oven to 450°F (232°C).
Time: PT5M
Temperature: 450°F
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
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
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
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
Dietary info: Vegetarian, Contains gluten
Allergens: Wheat, Honey
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Fine Sea Salt: Kosher Salt
- Instead of Active Dry Yeast: Instant Yeast
- Instead of Honey: Sugar
- Instead of Extra Virgin Olive Oil: Canola Oil (for greasing only)
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Dried Oregano: Italian seasoning
- Instead of Coarse Sea Salt: Flaky sea salt
Equipment Needed
- Kitchen Scale
- Mixing Bowl with Lid
- Danish Whisk
- Thermometer
- Parchment Paper
- Baking Pan (9×13 inch)
- Oven
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Blooming the yeast to ensure activity
- Hydration rest for 1 hour
- Proper stretch‑and‑fold technique
- Final proof until the dough doubles
- Baking at high heat (450°F) for a crisp crust
Chef Tips from the Video
- Use a drizzle of extra‑virgin olive oil on top just before baking for a glossy finish.
- For extra flavor, add thinly sliced rosemary or cherry tomatoes alongside the garlic.
- If you prefer a softer crust, place a shallow pan of water on the lower rack while baking.
Troubleshooting
Yeast did not foam during bloom.
Check water temperature; it should be 105‑115°F. If too hot, let it cool; if too cool, warm it gently. Also ensure yeast is fresh.
Dough is too sticky to handle.
Wet your hands and the bowl instead of adding more flour; the high hydration is intentional for an airy crumb.
Focaccia is dense and lacks bubbles.
Make sure to perform all stretch‑and‑fold cycles and allow full proofing until doubled. Under‑proofing or skipping folds reduces oven spring.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.
Freezer: Freeze whole or sliced, wrapped in foil then a freezer bag; up to 1 month.
Room temperature: Best eaten same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be refrigerated overnight after the first hour hydration for extra flavor; bring to room temperature before the final proof.
- Baked focaccia freezes well; reheat in a 350°F oven for 5‑7 minutes.
Frequently Asked Questions
What is the cultural significance and history of Italian 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 it is traditionally drizzled with olive oil and sea salt. Today it’s enjoyed across Italy in countless regional variations.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is thin, olive‑oil‑rich, and often topped with rosemary. In Puglia, it’s thicker and may include tomatoes and olives. The Tuscan version, called "schiacciata," is pressed flat and sometimes flavored with herbs or cheese.
How is focaccia traditionally served in Liguria, Italy?
Ligurian focaccia is typically served warm, brushed with extra‑virgin olive oil, and sprinkled with coarse sea salt. It’s eaten on its own, as a snack, or sliced for sandwiches, often accompanied by cured meats and cheese.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also baked for festivals, family gatherings, and as a welcoming treat for guests. In some Italian towns, it’s part of the Easter and Christmas tables.
What authentic ingredients are essential for traditional Italian focaccia versus acceptable substitutes?
Authentic focaccia relies on high‑quality extra‑virgin olive oil, sea salt, and a simple dough of flour, water, yeast, and salt. Substitutes like vegetable oil or table salt can be used in a pinch, but they alter flavor and texture.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, fresh salads, minestrone soup, or as a base for panini filled with prosciutto, mozzarella, and arugula.
What are the most common mistakes to avoid when making focaccia at home?
Common errors include using water that’s too hot (killing the yeast), skipping the stretch‑and‑fold steps, under‑proofing the dough, and baking at too low a temperature, which prevents a crisp crust.
Why does this focaccia recipe use a high‑hydration dough and stretch‑and‑fold technique instead of traditional kneading?
A high‑hydration dough creates a light, airy crumb with large holes. The stretch‑and‑fold method develops gluten without heavy kneading, preserving the dough’s extensibility and making the recipe beginner‑friendly.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the first rise, refrigerate the covered dough for up to 24 hours; bring it to room temperature before the final proof. Once baked, store in an airtight container at room temperature for up to 4 hours or refrigerate for 3 days.
What does the YouTube channel Frannie Loves Food specialize in?
The YouTube channel Frannie Loves Food specializes in approachable home cooking tutorials, with a strong focus on baking, especially Italian breads, and easy‑to‑follow, no‑knead recipes for busy home cooks.
How does the YouTube channel Frannie Loves Food's approach to Italian bread making differ from other cooking channels?
Frannie Loves Food emphasizes minimal equipment, no‑knead techniques, and clear visual cues like stretch‑and‑fold timing, making authentic Italian breads accessible without professional tools, unlike many channels that rely on intensive kneading or sourdough starters.
Last updated: September 6, 2026
