Focaccia
The goal is an open, honeycomb structure that feels sturdy enough to hold its own against a hearty stew but light enough to vanish in a single sitting. Forget rolling pins; you want to maintain the air bubbles you worked so hard to build.
Patience is your primary ingredient.
Do not rush the bulk fermentation. If the dough feels tight or doesn't want to stretch, cover it and walk away for thirty minutes to let the gluten relax.
- 9x13 metal baking pan
- digital kitchen scale
- large mixing bowl
- plastic dough scraper
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 7ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Building Structure Without Kneading
Instead of traditional kneading, reach under the dough, pull it up, and fold it over itself. This strengthens the gluten and traps air without deflating the dough.
The method.
Mix the dough
Whisk the flour, yeast, and salt in a bowl. Stir in the water and 20ml of oil until no dry flour remains. It will be sticky and shaggy.
Stretch and fold
Cover and let rest for 30 minutes. Over the next 2 hours, perform a set of folds every 30 minutes by grabbing the edge of the dough, pulling it upward, and folding it into the center. Rotate the bowl and repeat four times.
First rise
Let the dough sit covered at room temperature until it has doubled in size and looks bubbly, usually 1 to 1.5 hours.
Pan transfer
Pour 20ml of oil into your metal pan. Gently tip the dough into the pan. Do not force it to the edges; let it relax for 30 minutes and it will naturally spread.
The dimple
Preheat your oven to 425°F. Drizzle the remaining oil over the dough. Press your fingertips straight down to the bottom of the pan across the entire surface to create deep craters. Sprinkle with flaky salt.
Bake
Bake for 25 minutes or until the top is deep golden brown and the edges have crisped up in the oil. Remove immediately and transfer to a wire rack.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary sprigs into the dimples right before baking.
Cherry Tomato
Push halved cherry tomatoes cut-side down into the dough for pockets of acidity.
When it doesn't go to plan.
Use a metal pan rather than glass; the metal conducts heat faster, resulting in a much crispier crust.
If the dough sticks to your hands, dampen your fingers with water before dimpling.
Wait at least 20 minutes before cutting; it allows the steam inside to settle and keeps the interior from turning gummy.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but bread flour provides better structure for the high-hydration dough, leading to a loftier loaf.
My dough isn't bubbling, what happened?
The water might have been too hot, killing the yeast, or the room was too cold. Ensure your water feels like a warm bath, not hot tea.
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