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

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (use 10% less water)
• Instead of Salt: Kosher Salt (use 1.5× amount)
• Instead of Instant Yeast: Active Dry Yeast (activate in warm water)
• Instead of Water: Filtered water
• Instead of Extra Virgin Olive Oil: Light olive oil, Avocado oil (for shower)
• Instead of Parmesan Cheese: Pecorino Romano, Grated Asiago
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Flaky Sea Salt: Coarse kosher salt

Equipment Needed

• Large Mixing Bowl
• Kitchen Scale
• Measuring Cup
• Plastic Wrap
• Baking Tray
• Parchment Paper (optional)
• Pastry Brush (optional)
• Oven
• Bench Scraper or Spatula (optional)
• Kitchen Towel (optional)
• Sharp Knife (optional)

Critical Steps — Do Not Skip

• Gentle fold series to develop gluten without kneading
• Overnight cold fermentation for flavor and structure
• Olive oil shower to keep dough moist and create a glossy crust
• Dimpling and topping before bake to achieve classic focaccia texture

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for both the dough and the finishing drizzle; it adds flavor and a beautiful sheen.
• For extra aroma, toast the rosemary briefly in a dry pan before sprinkling it on top.
• If you like a chewier crumb, increase hydration to 75 ml water per 500 g flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.

Room temperature: Best eaten the same day; can stay fresh for 4‑5 hours uncovered.

Make-Ahead Tips

• The dough can be shaped, topped, and frozen before baking; bake from frozen adding 5‑7 minutes to the bake time.
• If you need the bread sooner, reduce the cold fermentation to 4‑5 hours and let the dough proof longer at room temperature.

Frequently Asked Questions