How to Make Focaccia Bread At Home - Stand Mixer Recipe

Ingredients

• 470 g All-Purpose Flour (Can substitute bread flour for higher gluten content; weigh for accuracy)
• 7 g Active Dry Yeast (Fast‑rise or beer yeast works; proofed in lukewarm liquid)
• 16 g Granulated Sugar (Feeds the yeast)
• 230 g Water (Lukewarm (about 30‑35°C) for yeast activation)
• 115 g Whole Milk (Adds richness; can use any milk)
• 45 ml Extra Virgin Olive Oil (Divided: some in dough, some for pan and topping)
• 12 g Fine Sea Salt (Add after yeast to avoid inhibition)
• 5 g Fresh Rosemary (Minced; traditional Italian topping)
• 2 g Flaky Sea Salt (For finishing; optional)
• 15 g Additional All-Purpose Flour (May be needed during kneading if dough is too wet)

Instructions

1. Combine Dry Ingredients

   Place 470 g flour, 7 g yeast, and 16 g sugar into the stand‑mixer bowl. Give a quick stir with the paddle attachment.

   Time: PT5M

2. Warm Liquids

   Mix 230 g water and 115 g milk in a microwave‑safe container and heat for about 10 seconds until lukewarm (≈30‑35 °C).

   Time: PT2M

3. Add Liquids and Oil

   With the mixer on low, slowly pour the lukewarm liquid into the bowl, then drizzle in 45 ml olive oil while the mixer runs.

   Time: PT3M

4. Add Salt and Knead

   Sprinkle 12 g salt over the dough (avoiding direct contact with yeast), swap the paddle for the dough hook, and knead on speed 2 for 15 minutes. If the dough feels too wet, add up to 15 g flour, one tablespoon at a time.

   Time: PT15M

5. First Proof (Bulk Fermentation)

   Oil a large Pyrex bowl, transfer the dough, oil your hands and gently shape the dough into a ball. Cover with plastic wrap and let rise at room temperature (≈70 °F/21 °C) until doubled, about 1½ hours.

   Time: PT1H30M

6. Prepare Baking Pan

   Generously coat the bottom of the 40 × 30 cm blue‑iron pan with olive oil using your fingers. Preheat the oven to 350 °F (175 °C).

   Time: PT5M

   Temperature: 350°F

7. Second Rise and Topping

   Turn the risen dough onto the oiled pan, gently stretch it to fill the pan, leaving a thin layer of oil around the edges. Press dimples into the surface with fingertips, drizzle a little more olive oil, sprinkle flaky salt, and distribute 1‑2 Tbsp minced rosemary evenly. Cover with plastic wrap and let rise for another 1 hour.

   Time: PT1H

8. Bake

   Place the pan in the preheated oven and bake for 25 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

   Time: PT25M

   Temperature: 350°F

9. Cool and Serve

   Remove the focaccia from the oven, let it rest for 5 minutes, then cut into squares with kitchen scissors. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Active Dry Yeast: Instant Yeast
• Instead of Granulated Sugar: Honey (reduce liquid)
• Instead of Whole Milk: 2% Milk, Almond Milk (reduce liquid)
• Instead of Extra Virgin Olive Oil: Vegetable Oil (less flavor)
• Instead of Fine Sea Salt: Kosher Salt
• Instead of Fresh Rosemary: Dried Rosemary (½ tsp)
• Instead of Flaky Sea Salt: Coarse Kosher Salt

Equipment Needed

• Stand Mixer
• Mixing Bowl (stand‑mixer bowl)
• Kitchen Scale
• Microwave (optional)
• Plastic Wrap
• Large Pyrex Bowl
• Blue Iron Baking Pan (40 × 30 cm)
• Oven
• Scissors (optional)

Critical Steps — Do Not Skip

• Kneading the dough to develop gluten (Step 4)
• First proof until doubled (Step 5)
• Creating dimples and second rise (Step 7)
• Baking to achieve a golden crust (Step 8)

Chef Tips from the Video

• Use bread flour for a chewier texture and better rise.
• If you don’t have a blue‑iron pan, line a regular baking sheet with parchment and drizzle extra oil on top.
• For extra aroma, add a drizzle of infused rosemary‑olive oil just before serving.
• Let the focaccia rest uncovered for a few minutes after cutting to keep the crust crisp.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.

Freezer: Freeze whole pan wrapped in foil and plastic; up to 1 month. Thaw at room temperature before reheating.

Room temperature: Best eaten the same day; can sit uncovered for up to 6 hours.

Make-Ahead Tips

• The dough can be refrigerated after the first proof for up to 24 hours for a slower, more flavorful fermentation.
• Freeze the shaped dough (still in the pan) before the second rise; thaw overnight in the refrigerator before the final proof.

Frequently Asked Questions