Easiest Focaccia Recipe Ever

Ingredients

• 500 g All-Purpose Flour (sifted)
• 10 g Salt (fine sea salt)
• 5 g Instant Yeast (about 1½ teaspoons)
• 350 ml Water (lukewarm, about 25‑27°C)
• 60 ml Extra Virgin Olive Oil (30 ml for dough, 30 ml for showering and topping)
• 30 g Parmesan Cheese (freshly grated)
• 1 tbsp Fresh Rosemary (finely chopped)
• 1 tsp Flaky Sea Salt (for finishing)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine the sifted flour, fine sea salt, and instant yeast. Stir with a whisk or spoon until evenly distributed.

   Time: PT5M

2. Add Water and Form Dough

   Pour the lukewarm water into the well, add 30 ml of olive oil, and mix with a wooden spoon or hand until a shaggy, sticky dough forms.

   Time: PT5M

3. First Rest (Autolyse)

   Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes. This allows the flour to hydrate.

   Time: PT30M

4. Gentle Fold Series

   Wet your hand, lift the dough, fold it over itself, and repeat this pick‑up‑fold motion 4 times. Turn the bowl and repeat another 4 folds so the dough gets a bit of structure without kneading.

   Time: PT5M

5. Olive Oil Shower

   Drizzle the remaining 30 ml of olive oil over the dough, then use your oiled hand to gently pull the dough into a rough rectangle, folding it onto itself a few times. Cover again with plastic wrap.

   Time: PT5M

6. Overnight Cold Fermentation

   Place the covered bowl in the refrigerator and let it ferment slowly overnight (about 12 hours). The dough will rise and develop flavor.

   Time: PT12H

7. Room‑Temperature Proof

   Remove the dough from the fridge, keep it covered, and let it come to room temperature and finish proofing for 90 minutes.

   Time: PT1H30M

8. Shape and Dimple

   Generously oil a baking tray, then turn the dough onto the tray. Oil your fingertips and gently press the dough outward, creating deep dimples. Quickly pop any overly large air bubbles with your fingertips.

   Time: PT5M

9. Add Toppings

   Sprinkle the grated Parmesan evenly over the surface, followed by the chopped rosemary and a light dusting of flaky sea salt.

   Time: PT2M

10. Bake

    Preheat the oven to 425°F (220°C). Bake the focaccia for 25‑30 minutes, until the top is golden‑brown and the crust is crisp while the interior stays soft.

    Time: PT30M

    Temperature: 425°F

11. Cool and Serve

    Remove the focaccia from the oven, let it cool on a wire rack for 10 minutes, then slice and serve warm.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g