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