The focaccia recipe to amaze your friends and family

Ingredients

• 500 g Double Zero Flour (high protein (12.5%+), Italian 00 flour)
• 500 g Water (heated to 80°C)
• 0.5 g Instant Yeast (approximately 1/8 teaspoon)
• 2 tsp Diastatic Malt Powder (helps rise, color, and flavor)
• 500 g All-Purpose Flour (unbleached, high protein (~13%))
• 20 g Salt (about 2½ teaspoons, kosher or sea salt)
• 200 g Skim Milk (warmed to 105°F (40°C))
• 45 ml Olive Oil (extra‑virgin, for pan and topping)
• 1 tbsp Dried Oregano (generously sprinkled on top)
• 1 tbsp Fresh Rosemary (optional, chopped)

Instructions

1. Make the Overnight Polish

   In a mixing bowl combine 500 g double‑zero flour, 500 g water (heated to 80 °C), 1/8 tsp instant yeast and 1 tsp diastatic malt powder. Stir with a spatula until a smooth, liquidy mixture forms.

   Time: PT1M

2. Ferment Overnight

   Cover the bowl tightly and let it sit at room temperature for 12 hours (or 12‑14 h) until bubbly and risen.

   Time: PT12H

3. Prepare the Second Flour Mix

   In a separate bowl whisk together 500 g all‑purpose flour, 20 g salt and 1 tsp diastatic malt powder.

   Time: PT2M

4. Warm the Milk

   Heat 200 g skim milk in the microwave for about 30 seconds until it reaches roughly 105 °F (40 °C).

   Time: PT30S

5. Combine All Ingredients

   Add the warm milk to the overnight polish, then fold in the flour‑salt‑malt mixture. Mix with a spatula, then knead by hand for about 1 minute until the dough becomes smooth and cohesive.

   Time: PT2M

6. First Rest

   Cover the dough and let it rest for 30 minutes.

   Time: PT30M

7. First Set of Folds

   Dampen your hand slightly, then perform a series of lift‑and‑fold motions around the bowl (about 20 folds). This should take roughly 5 minutes.

   Time: PT5M

8. Second Rest

   Cover and let the dough rest another 30 minutes.

   Time: PT30M

9. Second Set of Folds

   Repeat the lift‑and‑fold process (about 20 folds) for another 5 minutes.

   Time: PT5M

10. Bulk Fermentation

    Cover the bowl and let the dough rise at room temperature for about 5 hours, or until it has doubled in volume.

    Time: PT5H

11. Divide and Shape

    Turn the dough onto a lightly floured surface, divide it into two equal pieces (~850 g each), and shape each into a tight ball. Cover and let rest for 45 minutes (or refrigerate overnight for deeper flavor).

    Time: PT45M

12. Prepare Pan and Preheat Oven

    Preheat the oven to 500 °F (260 °C). Brush the bottom of a 13×18‑inch baking pan with a generous layer of olive oil.

    Time: PT15M

    Temperature: 500°F

13. Stretch, Dimple, and Oil the Focaccia

    Place one dough ball into the oiled pan, gently stretch to about 1‑inch thickness, and press dimples into the surface with oiled fingertips. Drizzle additional olive oil over the top, then sprinkle sea salt and dried oregano (and optional rosemary) generously.

    Time: PT5M

14. Bake

    Bake for 12‑15 minutes, checking at 12 minutes. Remove when the top is deep golden brown and the crust sounds hollow when tapped.

    Time: PT14M

    Temperature: 500°F

15. Finish and Serve

    Brush any pooled olive oil from the pan over the focaccia, let it rest 5 minutes, then cut with scissors or a sharp knife into squares or strips.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Double Zero Flour: Bread flour
• Instead of Instant Yeast: Active dry yeast (double amount)
• Instead of Diastatic Malt Powder: Malt extract
• Instead of All-Purpose Flour: Bread flour
• Instead of Skim Milk: Water (will reduce richness)
• Instead of Dried Oregano: Italian seasoning

Equipment Needed

• Kitchen Scale
• Microwave
• Mixing Bowl with Lid
• Spatula
• Oven
• 13×18‑inch Baking Pan
• Pastry Brush
• Knife or Kitchen Scissors
• Towel or Clean Cloth (optional)

Critical Steps — Do Not Skip

• Make the Overnight Polish
• Combine All Ingredients
• First Set of Folds
• Second Set of Folds
• Bulk Fermentation
• Stretch, Dimple, and Oil the Focaccia
• Bake

Chef Tips from the Video

• Use high‑protein flour and diastatic malt for the best rise and flavor.
• Generously oil the pan and dimples; the oil pools in the dimples for a moist crumb.
• Do not over‑knead; the stretch‑and‑fold method develops gluten without toughening the dough.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps 3 days.

Freezer: Freeze unbaked dough balls wrapped in plastic and foil; up to 1 month. Thaw overnight in fridge before baking.

Room temperature: Best eaten same day; can sit up to 2 hours after baking.

Make-Ahead Tips

• After shaping, refrigerate dough overnight for deeper flavor.
• Bulk‑fermented dough can be frozen in portions; thaw in fridge before final proof.

Frequently Asked Questions