Traditional Olive Oil Focaccia
A good focaccia isn't kneaded into submission; it is handled with patience. The goal is to build strength in the dough through folding, rather than heavy-handed mixing, allowing the wild air bubbles to develop naturally.
Patience is your primary ingredient
The overnight rest in the refrigerator is non-negotiable for flavor development. If you rush the rise, the dough will lack the characteristic structural integrity needed for those deep dimples.
- large glass mixing bowl
- 13x9 metal baking pan
- plastic dough scraper
- kitchen scale
What goes in.
- 500gbread flour
- 400glukewarm water
- 10gfine sea salt
- 3ginstant dry yeast
- 50gextra virgin olive oil, plus more for the pan
- 2 tspflaky sea salt for topping
Building Structure Without Kneading
Instead of kneading, lift the dough from the center with both hands, letting the edges tuck underneath themselves. This develops the gluten network while keeping the gas bubbles intact.
The method.
Mix the dough
Whisk the flour, yeast, and salt. Add the water and oil, stirring with a firm spatula until a shaggy, wet mass forms. Cover and let rest for 30 minutes.
Coil folds
Perform four sets of coil folds, spaced 30 minutes apart. After the final fold, cover the bowl tightly and move it to the refrigerator for 12 to 16 hours.
Pan transfer
Generously coat your 13x9 pan with olive oil. Gently tip the dough into the pan, allowing it to relax and spread toward the edges. If it resists, let it sit for 20 minutes before gently stretching again.
Final proof
Cover and let the dough rise at room temperature until it has filled the pan and looks visibly bubbly, usually 2 to 3 hours.
Dimple and bake
Preheat your oven to 450°F (230°C). Drizzle more oil over the surface. Press your fingertips straight down into the dough until you feel the pan bottom. Scatter with flaky salt and bake for 20-25 minutes until the crust is deep golden brown.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thin garlic slivers into the dimples just before the final bake.
Tomato and Olive
Nestle halved cherry tomatoes and pitted Kalamata olives into the dough after the final dimpling.
When it doesn't go to plan.
Use your kitchen scale; high-hydration doughs are notoriously difficult to measure by volume.
If the dough sticks to your fingers while dimpling, dip them in a little water or olive oil first.
Let the focaccia cool on a wire rack for at least 15 minutes; the bottom crust will stay crisp if steam is allowed to escape.
The ones that keep coming up.
Why is my dough so sticky?
The high water content is intentional. A sticky, shaggy dough is necessary to create a light, open crumb. Do not be tempted to add extra flour.
Can I bake it right away?
You can, but the flavor will be flat. The cold fermentation period is when the flour enzymes break down, creating the complex taste and distinct texture expected in traditional focaccia.
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