This Is The Only Way I'll Make Focaccia Bread
This Is The Only Way I'll Make Focaccia Bread is a easy Italian recipe that serves 8. 438 calories per serving. Recipe by Chef Zappi on YouTube.
Prep: 8 hrs 30 min | Cook: 15 min | Total: 9 hrs
Cost: $2.20 total, $0.28 per serving
Ingredients
- 1000 g All-Purpose Flour (sifted; bread flour works better but all‑purpose is more accessible)
- 6 g Instant Yeast (≈2 teaspoons; active dry yeast can be used if bloomed first)
- 8 g Kosher Salt (≈2 teaspoons; regular table salt works fine)
- 900 g Water (Warm to the touch, about 80‑90°F (27‑32°C))
- 30 ml Olive Oil (Extra‑virgin; used in dough and to grease pan)
- 5 g Fresh Rosemary (Chopped finely; optional topping)
- 2 g Sea Salt (Sprinkled on top before baking)
Instructions
Preheat Oven
Set the oven to 450°F (232°C) and let it preheat while you prepare the dough.
Time: PT10M
Temperature: 450°F
Combine Dry Ingredients
Weigh 1 kg of all‑purpose flour into a large mixing bowl. Add 6 g instant yeast and 8 g kosher salt. Stir briefly to distribute evenly.
Time: PT5M
Add Warm Water and Mix
Warm 900 g water to about 80‑90°F (27‑32°C). Pour it over the dry mixture and stir vigorously until no dry flour remains.
Time: PT5M
Incorporate Olive Oil
Add 30 ml extra‑virgin olive oil and fold it into the shaggy dough until fully incorporated.
Time: PT3M
First Fermentation (Bulk Rise)
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for about 8 hours (or overnight). No kneading or stretch‑and‑folds are required.
Time: PT8H
Prepare Pan
Generously drizzle olive oil into the shallow hotel pan, coating the bottom and sides.
Time: PT5M
Transfer Dough to Pan
Using a dough scraper, gently dump the wet dough into the oiled pan. Spread lightly, drizzle a little more olive oil on top, then sprinkle sea salt and chopped rosemary.
Time: PT10M
Second Rest
Let the dough sit in the pan for 20‑30 minutes to relax and spread evenly.
Time: PT20M
Bake
Place the pan in the preheated oven and bake for 15 minutes, rotating the pan halfway through for even browning.
Time: PT15M
Temperature: 450°F
Cool and Serve
Remove the focaccia from the oven, transfer to a wire rack and let rest 5 minutes before slicing.
Time: PT5M
Nutrition Facts
- Calories
- 438
- Protein
- 12 g
- Carbohydrates
- 70 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (reduce water by 10%)
- Instead of Instant Yeast: Active Dry Yeast
- Instead of Kosher Salt: Sea Salt, Table Salt
- Instead of Olive Oil: Vegetable Oil
- Instead of Fresh Rosemary: Dried Rosemary (use half amount)
Equipment Needed
- Large Mixing Bowl
- Kitchen Scale
- Dough Scraper (optional)
- Oven
- Shallow Hotel Pan (or large baking sheet)
- Plastic Wrap
- Wire Rack (optional)
Critical Steps — Do Not Skip
- Mix until no dry flour remains (ensures proper hydration).
- Maintain 90% hydration (900 g water to 1 kg flour).
- Generously oil the pan to prevent sticking and create a fried‑like crust.
- Allow a long, undisturbed bulk rise (8 hours) for flavor development.
- Bake at high temperature (450°F) for a crisp exterior.
Chef Tips from the Video
- For a chewier crumb, substitute half of the all‑purpose flour with bread flour.
- Create steam by placing a shallow pan of hot water on the lower rack during the first 5 minutes of baking.
- Top the focaccia with sliced olives, sun‑dried tomatoes, or caramelized onions for variation.
Troubleshooting
Dough is too dry and stiff.
Add water a tablespoon at a time, mixing until the dough becomes shaggy and highly hydrated.
Dough is excessively sticky and hard to handle.
Wet your hands and the scraper with olive oil; avoid adding extra flour which will toughen the crumb.
Bread does not rise much.
Check that the yeast is fresh, water temperature is warm (not hot), and the dough had a warm, draft‑free environment during the bulk rise.
Crust is pale or not crispy.
Make sure the oven is fully preheated to 450°F and consider adding a brief broil for the last 2 minutes.
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 up to 2 months.
Room temperature: Best eaten the same day; can sit uncovered for up to 2 days but will lose crispness.
Make-Ahead Tips
- After the 8‑hour rise, you can refrigerate the dough for up to 24 hours before baking.
- 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 hot stones. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed worldwide as a versatile snack or side.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is thin, olive‑oil‑rich, and topped with rosemary or onions. In Puglia, it’s thicker and sometimes topped with tomatoes and olives. The Tuscan version, known as "schiacciata," is often seasoned with salt and rosemary only.
How is focaccia traditionally served in Liguria?
Ligurian focaccia is typically served warm, drizzled with extra‑virgin olive oil and a pinch of sea salt. It can be eaten plain, used to make sandwiches, or paired with cured meats and cheeses.
What occasions or celebrations is focaccia associated with in Italian culture?
Focaccia is a common everyday bread but also appears at festivals, family gatherings, and as a welcoming snack for guests. In some regions it’s baked for religious holidays such as Easter.
What authentic ingredients are essential for traditional focaccia versus acceptable substitutes?
Traditional focaccia uses high‑protein wheat flour, extra‑virgin olive oil, sea salt, and fresh rosemary. Substitutes like bread flour, vegetable oil, or dried herbs work, but they slightly alter texture and flavor.
What other Italian dishes pair well with focaccia?
Focaccia pairs beautifully with antipasto platters, tomato‑based soups like minestrone, grilled vegetables, and cured meats such as prosciutto. It also makes an excellent base for bruschetta toppings.
What are the most common mistakes to avoid when making no‑knead focaccia?
Common errors include using too little water (resulting in a dense crumb), under‑estimating fermentation time, and not oiling the pan generously, which can cause sticking and a soggy bottom.
Why does this focaccia recipe use a 90% hydration dough instead of a lower hydration?
A 90% hydration creates a very open, airy crumb and a crisp, almost fried crust when baked at high heat. Lower hydration yields a denser texture and less dramatic crust.
Can I make this focaccia ahead of time and how should I store it?
Yes. After the bulk rise, you can refrigerate the dough for up to 24 hours, then bake when ready. Once baked, wrap tightly and store at room temperature for 2 days or freeze for longer storage.
What texture and appearance should I look for when the focaccia is done?
The crust should be deep golden‑brown, crisp, and slightly blistered. The interior should be light, airy, and full of irregular holes. Tapping the bottom should produce a hollow sound.
How do I know when the focaccia is fully baked?
Check that the edges are golden and the bottom sounds hollow when tapped. The internal temperature should reach about 200°F (93°C) if you use a probe.
What does the YouTube channel Chef Zappi specialize in?
The YouTube channel Chef Zappi focuses on approachable home cooking, especially simple yet flavorful bread recipes, classic comfort dishes, and family‑style meals with a personal, storytelling style.
How does the YouTube channel Chef Zappi's approach to Italian cooking differ from other Italian cooking channels?
Chef Zappi emphasizes minimal ingredient lists, no‑knead techniques, and practical shortcuts that let busy home cooks achieve authentic Italian flavors without extensive equipment or time‑intensive methods.
What other Italian recipes is the YouTube channel Chef Zappi known for?
Chef Zappi is known for his no‑knead Italian loaf, quick pizza dough, rustic pasta sauces, and a variety of chicken and vegetable dishes that reflect his family’s heritage.
Last updated: October 18, 2026
