The World's Best Focaccia

Ingredients

• 3.5 cups Bread Flour (high‑protein, sifted)
• 5 teaspoons Active Dry Yeast (room temperature)
• 1 teaspoon Granulated Sugar (helps yeast activation)
• 1.6 cups Water (cool, room temperature, about 90% hydration)
• 8 tablespoons Olive Oil (extra‑virgin, divided for bowl, pan, and topping)
• 1 teaspoon Salt (plus extra for finishing)
• 1 cup Cherry Tomatoes (halved and lightly smashed)
• ½ cup Pitted Green Olives (prefer Castelvetrano, roughly chopped)
• 1 teaspoon Dried Oregano (sprinkled on top)
• ½ teaspoon Black Pepper (freshly cracked, coarse)

Instructions

1. Combine Dry Ingredients

   In the mixing bowl, whisk together the bread flour, active dry yeast, and granulated sugar until evenly distributed.

   Time: PT2M

2. Add Water and Mix

   Slowly pour the cool water into the bowl while the mixer runs on low, then increase to medium speed and mix for about 5 minutes until the dough is very wet, smooth, and slightly sticky.

   Time: PT5M

3. Oil the Bowl

   Drizzle 2 Tbsp olive oil around the inside of the bowl, coating the sides with a spatula.

   Time: PT1M

4. Rest the Dough

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 10 minutes.

   Time: PT10M

5. Add Salt and Knead

   Uncover, sprinkle 1 tsp salt over the dough, and knead with the mixer on low for about 5 minutes until the dough becomes smooth, elastic, and slightly less sticky.

   Time: PT5M

6. Oil the Dough and Begin Long Fermentation

   Dip your fingers in olive oil and gently rub the oil over the surface of the dough. Re‑cover with plastic wrap and let rise for 6 hours (or until doubled, collapsed, and risen again).

   Time: PT360M

7. Prepare the Pan

   Generously coat the rectangular baking pan and a spatula with cooking spray, then drizzle an additional 2 Tbsp olive oil over the pan, spreading evenly.

   Time: PT2M

8. Transfer Dough to Pan

   Using the oiled spatula, gently ease the risen dough into the prepared pan, allowing it to spread naturally without forcing it into corners.

   Time: PT3M

9. Add Toppings

   Scatter the smashed cherry tomatoes and chopped green olives over the dough, gently pressing them in just enough to embed without deflating the loaf.

   Time: PT5M

10. Final Rest Before Baking

    Let the topped dough sit at room temperature for 20 minutes while the oven preheats to 500°F (260°C).

    Time: PT20M

    Temperature: 500°F

11. Add Final Olive Oil and Seasoning

    Drizzle another 4 Tbsp olive oil over the top, then sprinkle dried oregano, a pinch of salt, and freshly cracked black pepper evenly.

    Time: PT2M

12. Bake

    Place the pan in the preheated oven and bake for 20–22 minutes, until the edges are golden‑crisp and the top is lightly browned.

    Time: PT22M

    Temperature: 500°F

13. Cool on Rack

    Remove the pan, transfer it to a wire rack and let cool for 5 minutes, then gently lift the focaccia onto the rack and cool an additional 30 minutes before slicing.

    Time: PT35M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

40 g

Fat

10 g

Fiber

2 g