The World's Best Focaccia
The World's Best Focaccia is a medium Italian recipe that serves 6. 250 calories per serving. Recipe by Christopher Kimball’s Milk Street on YouTube.
Prep: 6 hrs 45 min | Cook: 22 min | Total: 7 hrs 22 min
Cost: $5.42 total, $0.90 per serving
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
Combine Dry Ingredients
In the mixing bowl, whisk together the bread flour, active dry yeast, and granulated sugar until evenly distributed.
Time: PT2M
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
Oil the Bowl
Drizzle 2 Tbsp olive oil around the inside of the bowl, coating the sides with a spatula.
Time: PT1M
Rest the Dough
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 10 minutes.
Time: PT10M
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (with added gluten)
- Instead of Active Dry Yeast: Instant Yeast (use 1⅔ tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Olive Oil: Canola Oil (for pan only)
- Instead of Salt: Sea Salt
- Instead of Cherry Tomatoes: Roma tomatoes, diced
- Instead of Pitted Green Olives: Kalamata olives, pitted
- Instead of Dried Oregano: Fresh Oregano (1 tsp, chopped)
- Instead of Black Pepper: White Pepper
Equipment Needed
- Large Mixing Bowl
- Stand Mixer with Dough Hook (or Hand Mixer) (optional)
- Spatula
- Plastic Wrap
- Cooking Spray (optional)
- Rectangular Baking Pan (9×13 inch)
- Oven
- Wire Rack (optional)
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- High hydration (≈90%) creates the airy, chewy crumb.
- Long, slow rise (≈6 hours) develops flavor and structure.
- Generously oiling the pan and dough prevents sticking.
- Gentle transfer of dough to pan preserves air bubbles.
Chef Tips from the Video
- Use a kitchen scale for flour and water to hit the exact 90% hydration.
- A warm, draft‑free spot (like an oven with the light on) speeds the long fermentation.
- For extra flavor, drizzle a touch of infused garlic‑olive oil just before serving.
Troubleshooting
Dough is too sticky to handle.
Keep the bowl well‑oiled and use a wet spatula; avoid adding extra flour which will make the crumb dense.
Focaccia is pale and not crisp.
Ensure the oven is fully preheated to 500°F and use a baking steel or stone; add the final drizzle of olive oil before baking.
Crumb is dense instead of airy.
Check that the dough had a full 6‑hour rise and that the hydration level was high; under‑mixing or insufficient rise reduces air pockets.
Storage
Refrigerator: Wrap tightly in plastic; keep up to 3 days.
Freezer: Freeze whole pan, wrapped in foil and freezer bag; up to 2 months. Reheat at 350°F for 10‑12 minutes.
Room temperature: Best eaten the same day; can sit uncovered for up to 1 day.
Make-Ahead Tips
- The dough can be prepared up to the final rise, then covered and refrigerated for up to 24 hours; bring to room temperature before topping.
- Baked focaccia freezes well; slice before freezing for easy reheating.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. In Italy it became a regional staple, especially in Liguria and Puglia, where local bakers add olive oil, herbs, and toppings, turning it into a versatile accompaniment for meals and celebrations.
What are the traditional regional variations of focaccia in Puglia, Italy?
In Puglia, focaccia (often called "focaccia barese") is known for its high hydration, generous olive oil, and toppings like cherry tomatoes, olives, and sometimes potatoes. The dough is allowed a long, slow rise, creating a light, airy crumb that distinguishes it from the denser focaccia of other regions.
How is authentic focaccia traditionally served in the heel of Italy?
Authentic Puglian focaccia is served warm, cut into squares, and eaten plain or with a drizzle of extra‑virgin olive oil and a pinch of sea salt. It often accompanies antipasti, soups, or is enjoyed as a snack with a glass of local wine.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a staple at family gatherings, festivals, and market stalls throughout Italy. In Puglia it is commonly baked for holidays, weddings, and as a daily bread for lunch, symbolizing hospitality and the abundance of olive oil.
What makes this Milk Street‑style focaccia special or unique in Italian cuisine?
Christopher Kimball’s Milk Street version emphasizes an ultra‑high hydration dough (≈90%), a six‑hour fermentation, and a liberal use of olive oil, which together create an exceptionally airy crumb and a crackly, buttery crust that rivals the legendary bakery in Bari.
What are the most common mistakes to avoid when making this focaccia?
Common errors include adding too much flour, which reduces hydration and chewiness; under‑mixing the dough, which limits gluten development; and not oiling the pan thoroughly, leading to sticking. Also, baking at a lower temperature will prevent the signature crisp crust.
Why does this focaccia recipe use a 6‑hour rise instead of the typical 1‑2 hour rise?
The extended rise allows the dough to double, collapse, and rise again, developing deeper flavor and a more open crumb. The long fermentation also lets the high‑hydration dough relax, making it easier to handle despite its stickiness.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the final rise, you can bake the focaccia, let it cool, then wrap it tightly and refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a 350°F oven for 10‑12 minutes to restore crispness.
What texture and appearance should I look for when the focaccia is done?
The edges should be golden‑brown and crisp, pulling away from the pan. The top will be speckled with olive oil, tomatoes, and olives, and the interior should be airy with large irregular holes, similar to a well‑bubbled bread loaf.
What does the YouTube channel Christopher Kimball’s Milk Street specialize in?
Christopher Kimball’s Milk Street focuses on globally inspired, technique‑driven recipes that are approachable for home cooks, emphasizing bold flavors, efficient methods, and clear, step‑by‑step video instruction.
How does the YouTube channel Christopher Kimball’s Milk Street’s approach to Italian cooking differ from other Italian cooking channels?
Milk Street blends traditional Italian techniques with modern culinary science, often highlighting high‑hydration doughs, unconventional fermentation times, and generous use of olive oil, whereas many Italian channels stick to classic ratios and shorter rises.
Last updated: September 4, 2026
