Ingredients
Check off ingredients as you go
For one large focaccia
- 500g flour (you can mix in some spelt flour) (4 cups)
- 380ml water (1⅔ cups)
- 4g active dry yeast (1 tsp)
- 10g fine salt (2 tsp)
- 4-5 tbsp olive oil (45g)
- herbs (thyme, Herbes de Provence, rosemary)
- a little flaky sea salt for finishing
In a large bowl, dissolve the yeast in lukewarm water, add the oil, then the flour and finally the fine salt.
Mix with a wooden spoon to combine, cover and refrigerate ideally for 12 to 16 hours, or at least half a day.
When you take out your dough, it should be well-risen with bubbles. Since this is a very high-hydration dough, it’s very sticky - this is normal.
Lightly oil a baking sheet (like a jelly roll pan) and, using a spatula or bench scraper, gently transfer the dough. The secret to successful focaccia is preserving the air and adding even more to get those famous air pockets.
Very gently stretch the dough (oil your hands) to form a sort of rectangle, then fold by bringing each side toward the center like an envelope. Turn and repeat the operation twice. No need to flour - with oiled hands you should manage fine. Your dough ball should look nice and puffy. Run your oiled hands over the entire surface, cover and let rise for about 30 minutes.
Stretch your focaccia dough to form a large rectangle. If it’s thick, you’ll get a very soft focaccia that you can use for sandwiches; if you spread it thinner, you’ll get a true focaccia with an airy crumb (those famous bubbles) perfect for accompanying an Italian meal. I often divide it in two to make one of each. Let rise for ten minutes. Meanwhile, preheat the oven to 230-240°C (450-465°F) using conventional heat (not convection) - the idea is to have heat approaching that of a pizza oven.
- The baking temperature will influence the final texture. If you bake at a lower temperature but longer, you’ll get a soft interior with a crispy top. For a crispier, firmer texture throughout, it’s better to bake hotter and shorter - test and adjust according to your taste and your oven.
- In a small bowl, mix 3 tbsp water and 2 tbsp olive oil, brush the focaccia, make little dimples all over (those famous little holes) and brush again. Sprinkle with flaky salt, and optionally confit garlic, cherry tomatoes, rosemary… Bake on the lower rack for about 20 minutes - it should be nicely golden. When it comes out of the oven, brush again with the water-oil mixture. Cut with a bread knife and enjoy.
Tips
- For even more flavorful focaccia, brush with flavored oil (garlic, tomato, or other).
- If your oven goes to 280°C (535°F), it will likely be done in 10 minutes - watch it closely!
- Use this dough to make Roman-style pizza, rectangular, like those sold a taglio (by the slice).