One of the Easiest, Airy Focaccia Recipes Ever… Same-Day and Seriously Good.

Ingredients

• 600 g Bread Flour (high‑protein bread flour for strength and open crumb)
• 1 tsp Garlic Powder (adds subtle depth; can replace with fresh minced garlic (use less) or confit garlic)
• 7 g Salt Flakes (kosher or sea salt flakes for even distribution)
• 540 g Water (room‑temperature tap water)
• 4.5 g Instant Dry Yeast (about 1½ teaspoons; no pre‑activation needed)
• 30 ml Olive Oil (extra‑virgin for flavor and crisp crust)
• 60 g Unsalted Butter (divided: melted for spreading on tray and topping, cold slices for the center)
• 50 g Parmesan Cheese (freshly grated)
• 1 tsp Fresh Thyme (leaves only, finely chopped)
• 1 tsp Fresh Rosemary (leaves only, finely chopped)

Instructions

1. Measure Dry Ingredients

   Weigh 600 g bread flour, add 1 tsp garlic powder and 7 g salt flakes into a large mixing bowl.

   Time: PT5M

2. Combine Water and Yeast

   Measure 540 g water, add 4.5 g instant yeast, whisk gently and let sit until foamy (10‑15 min).

   Time: PT15M

3. Add Olive Oil

   Stir 30 ml olive oil into the foamy yeast mixture until just combined.

   Time: PT2M

4. Mix Dough

   Pour the liquid mixture into the bowl with the flour mixture. Using a Danish dough whisk, mix slowly until a sticky, shaggy dough forms with no dry flour patches.

   Time: PT5M

5. Bulk Rest

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 1½ hours (or 1‑2 h depending on kitchen temperature).

   Time: PT1H30M

6. First Stretch‑and‑Fold + Rest

   Perform one round of stretch‑and‑folds: lift one side of the dough, stretch upward, fold over the opposite side, rotate the bowl ¼ turn and repeat until you’ve gone around. Cover and rest 35 min.

   Time: PT35M

7. Second Stretch‑and‑Fold + Rest

   Repeat the stretch‑and‑fold sequence a second time, then cover and rest another 35 min.

   Time: PT35M

8. Third Stretch‑and‑Fold + Short Rest

   Do a final stretch‑and‑fold round, then let the dough rest for 15 min.

   Time: PT15M

9. Coil Folds and Long Proof

   Gently lift the dough from the center, allowing the edges to tuck underneath (coil folds). Repeat a few times, then cover and let proof at room temperature for 2½ hours.

   Time: PT2H30M

10. Prepare Baking Tray and Herb Butter

    Line the baking tray with parchment paper (if not non‑stick). Melt 30 g butter and brush the paper evenly. In a small bowl, combine grated Parmesan, thyme, and rosemary.

    Time: PT10M

11. Transfer Dough, Add Butter & Final Rise

    Gently lift the dough onto the prepared tray. Place thin cold butter slices down the center, then spread the Parmesan‑herb mixture over the top. Fold the dough edges toward the center to cover the butter, then gently stretch back to fill the tray. Cover loosely and let rise 50 min (45‑60 min).

    Time: PT50M

12. Preheat Oven

    While the dough is doing its final rise, preheat the oven to 230°C (450°F).

    Time: PT10M

    Temperature: 230°C

13. Bake Focaccia

    Place the tray in the oven, quickly pour a tablespoon of hot water onto the oven floor to generate steam, and bake for 22‑25 min until the top is deep golden and the bottom is crisp.

    Time: PT23M

    Temperature: 230°C

14. Finish with Butter

    Remove the focaccia, brush with an additional 14 g melted butter while still hot.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour, Whole Wheat Flour (partial)
• Instead of Garlic Powder: Fresh Garlic, Garlic Paste
• Instead of Salt Flakes: Table Salt (use ⅔ amount)
• Instead of Water: Filtered Water
• Instead of Instant Dry Yeast: Active Dry Yeast (requires proofing)
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Unsalted Butter: Margarine (use unsalted)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Thyme: Dried Thyme (¼ tsp)
• Instead of Fresh Rosemary: Dried Rosemary (¼ tsp)

Equipment Needed

• Digital Kitchen Scale
• Large Mixing Bowl
• Danish Dough Whisk
• Measuring Spoons
• Plastic Wrap or Kitchen Towel
• Baking Tray (13x9 inch)
• Parchment Paper (optional)
• Pastry Brush
• Bench Scraper (optional)
• Small Bowl (for herb mix)
• Sharp Knife
• Oven Mitts

Critical Steps — Do Not Skip

• Bulk Rest (Step 5)
• Stretch‑and‑Fold rounds (Steps 6‑8)
• Coil folds and long proof (Step 9)
• Final rise after adding butter and herbs (Step 11)
• Baking with steam (Step 13)

Chef Tips from the Video

• Use a kitchen scale for all ingredients; baker’s percentages make scaling easy.
• High‑protein bread flour (12‑14% protein) gives the structure needed for big bubbles.
• Dimple the dough with fingertips just before baking; this creates the classic focaccia dimples.
• Cold butter slices create pockets of buttery flavor that melt during the final rise.
• If you like extra crunch, sprinkle flaky sea salt on top before baking.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 3 days.

Freezer: Freeze wrapped portions for up to 1 month; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit uncovered for up to 2 days but will dry out.

Make-Ahead Tips

• The dough can be shaped, covered, and refrigerated overnight for a slower, more flavorful proof.
• Prepare the Parmesan‑herb butter mixture up to 2 days ahead and store in the fridge.
• Baked focaccia freezes well; reheat at 180°C (350°F) for 10‑12 min.

Frequently Asked Questions