The Best Focaccia Bread Recipe Ever

Ingredients

• 425 ml Water (lukewarm, about 30°C)
• 10 g Fresh Yeast (Can substitute 3 g dry active yeast)
• 500 g Strong Bread Flour (14 % protein, good for gluten development)
• 80 ml Extra Virgin Olive Oil (50 ml for dough, extra for oiling pan and topping)
• 12 g Salt (Fine sea salt)
• 25 ml Water (for salt mixture) (lukewarm)
• 3 medium Tomatoes (Sliced or quartered, fresh)
• 2 cloves Garlic Cloves (Roasted, then mashed)
• 2 tsp Fresh Rosemary (Finely chopped)
• 1 pinch Flaked Sea Salt (For finishing)

Instructions

1. Activate Yeast

   In the large mixing bowl combine 425 ml lukewarm water with 10 g fresh yeast (or 3 g dry yeast). Stir with a fork until the yeast dissolves.

   Time: PT5M

2. Add Flour and Oil

   Add 500 g strong bread flour and 50 ml extra virgin olive oil to the yeast mixture. Mix until a shaggy dough forms.

   Time: PT5M

3. First Hydration Rest

   Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rest for 30 minutes to hydrate the flour.

   Time: PT30M

4. Incorporate Salt

   Dissolve 12 g salt in 25 ml lukewarm water. Gently massage the salty water into the dough until fully absorbed.

   Time: PT5M

5. Second Rest

   Cover again and let the dough rest for another 30 minutes.

   Time: PT30M

6. First Coil Fold

   Wet your hands, lift the dough from the bottom of the bowl, stretch it slightly, then fold it over onto itself. Rotate the bowl and repeat until the dough feels tighter.

   Time: PT5M

7. Rest After First Fold

   Cover and let the dough rest for 20 minutes.

   Time: PT20M

8. Second Coil Fold

   Repeat the coil‑fold technique as in step 6.

   Time: PT5M

9. Rest After Second Fold

   Cover and rest for 20 minutes.

   Time: PT20M

10. Third Coil Fold

    Perform a third coil fold to build final strength.

    Time: PT5M

11. Final Rest Before Refrigeration

    Cover the bowl tightly and place it in the refrigerator overnight (about 8 hours) to develop flavor.

    Time: PT8H

12. Prepare Baking Tin

    Line a 20 × 30 cm baking tin with parchment paper. Generously drizzle olive oil over the paper and spread it to coat the entire surface.

    Time: PT5M

13. Transfer and Shape Dough

    Remove the dough from the fridge, gently stretch it onto the oiled parchment, pushing it to the edges. Dimple the surface with your fingertips.

    Time: PT5M

14. Proof Until Doubled

    Cover the tin loosely with a towel and let the dough rise at room temperature until it roughly doubles in size, about 1 hour 15 minutes.

    Time: PT1H15M

15. Add Toppings

    Scatter the sliced tomatoes over the dough, add the roasted garlic, sprinkle chopped rosemary, a pinch of flaked sea salt, and drizzle a little extra olive oil.

    Time: PT5M

16. Bake

    Place the tin in a pre‑heated oven at 230°C and bake for 25 minutes, or until the top is golden and crisp.

    Time: PT25M

    Temperature: 230°C

17. Cool and Serve

    Remove the focaccia from the oven, let it cool in the tin for 10 minutes, then transfer to a cutting board, slice, and serve warm.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g