Baking Focaccia at Home
Focaccia is a high-hydration dough that relies on a long, slow rise and a generous amount of olive oil to achieve its characteristic crispy bottom and airy, dimpled crumb. You do not knead this bread; instead, you fold the dough in the bowl over several hours to build structure before transferring it to a pan for a final proof and the signature finger-dimpling finish.
Patience is your primary ingredient.
The dough will be wet and sticky, which is exactly how it should be. Do not be tempted to add more flour, or you will lose the lightness of the final crust.
- large mixing bowl
- 9x13 inch metal baking pan
- plastic wrap or a shower cap
- bench scraper
What goes in.
- 500gbread flour
- 400gwarm water (approx. 80°F)
- 10gfine sea salt
- 7ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Developing strength without kneading
Instead of working the dough on a counter, you reach under one side, pull it upward, and fold it over the center. Rotating the bowl four times covers all sides, building the gluten network gently.
The method.
Mix the dough
Whisk flour, salt, and yeast. Pour in the water and 1 tablespoon of olive oil. Mix with a fork until no dry flour remains. Cover and let rest for 30 minutes.
Perform folds
Perform the stretch and fold technique every 30 minutes for the next 2 hours. You will feel the dough transition from shaggy to smooth and elastic.
First proof
Let the dough sit, covered, for another 90 minutes until it has doubled in volume and bubbles are visible on the surface.
Pan transfer
Pour 2 tablespoons of olive oil into your pan. Gently tip the dough into the pan, turning it once to coat it in the oil. Cover and let rest for 1 hour; it should spread to fill the corners.
Dimpling
Preheat your oven to 425°F. Drizzle the remaining oil over the top. Press your fingers straight down into the dough until you feel the bottom of the pan, creating deep wells. Sprinkle with flaky salt.
Bake
Bake for 20 to 25 minutes. It is done when the top is deep golden brown and the edges have pulled away from the pan slightly.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary needles into the dimples right before baking.
Cherry Tomato
Push halved cherry tomatoes cut-side up into the dough to create savory pockets of juice.
When it doesn't go to plan.
Use a metal pan rather than glass to ensure the bottom gets crispy.
If the dough resists stretching to the corners, cover it and let it rest for 10 minutes to relax the gluten.
The dimples are where the oil pools and fries the dough; be aggressive with your fingers.
The ones that keep coming up.
Can I leave the dough in the fridge overnight?
Yes. After the folds are complete, put the covered bowl in the refrigerator for 12 to 24 hours. Bring it to room temperature before moving it to the baking pan.
Why is my focaccia dense?
Usually, this means the dough did not proof long enough or the air was pressed out during the dimpling stage. Be gentle when dimpling.
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