I’ve made focaccia many times before, but it was my Italian friend who taught me how to bake it truly perfectly. Thanks to his tips, I get that delicious combination of a golden-brown, crispy crust and an airy inside. Since then, this has been one of my favorite dishes to make and that is why I am sharing my ultimate focaccia recipe with you. I hope you enjoy it as much as we do!
Never baked bread before? In our step-by-step guide, you will learn all the basic techniques you need: Baking bread: step-by-step guide to baking bread
What you need to get started for the focaccia recipe:
Ingredients
- 600 grams wheat flour
- 475 ml water (27-32°C)
- 10 grams instant dried yeast
- 12 grams salt
- 70 ml olive oil
- Italian herbs with sea salt
Equipment
- Kitchen scale
- Precision scale
- Mixing bowl
- Dough scraper
- Danish dough whisk
- Parchment paper
- Bread baking tray
Shopping list
Everything needed for this recipe. Don't need an item? Enter 0.
Focaccia recipe step by step:
Step 1: mixing and kneading
- Dissolve the dry yeast in the water and stir well.
- Let the mixture sit for 5 minutes.
- The mixture will become slightly foamy.
- Add the flour to the yeast & water mixture.
- Now add 30ml of olive oil.
- Mix everything with your Danish dough whisk.
- Add the salt and mix again with your Danish dough whisk.
- Cover the bowl with a damp kitchen towel for 30 minutes.
Step 2: mixing dough and bulk fermentation
- Moisten your hands and perform the first stretch & fold on the dough. (Link to instructional video)
- Clean the bowl with the dough scraper.
- After 30 minutes, perform the second round of stretch & fold.
- Moisten your hands and perform the second stretch & fold on the dough.
- Clean the bowl with the dough scraper.
- After 30 minutes, perform the third round of stretch & fold.
- Moisten your hands and perform the third stretch & fold on the dough.
- Clean the bowl with the dough scraper.
- After 30 minutes, perform the fourth round of stretch & fold.
- Moisten your hands and perform the fourth stretch & fold on the dough.
- Clean the bowl with the dough scraper.
Step 3: shaping
- Place the dough on your parchment paper.
- Moisten your hands.
- Stretch the dough out to all corners.
- Let the dough rise for 30 minutes.
- Preheat the oven and your bread baking tray to 220°C convection.
Step 4: seasoning and oiling
- Drizzle olive oil over the dough.
- Use your fingers to press deep dimples into the dough.
- The oil will collect in the dimples and create a crispy surface.
- Generously sprinkle the dough with sea salt & Italian herbs.
- Place the dough on your bread baking tray in the oven.
Step 5: Baking
- Bake the focaccia for 25 minutes until deep golden brown.
- Let cool for a few minutes before slicing.
Focaccia is the recipe I experiment with the most. Rosemary, cherry tomatoes, olives, roasted garlic—different every time, delicious every time. It is also the bread I love taking to a BBQ or family party. It always disappears in a flash, and everyone asks for the recipe. The combination of a crispy crust, an airy interior, and that wonderful olive oil aroma makes it a hit every single time.
Other bakers also read:
Which flour should I use for focaccia?
Use bread flour with a protein content of 12-13%. This gives the focaccia dough an airy structure and ensures a supple dough that rises well. Regular all-purpose flour works as an alternative but results in a slightly denser crumb. Always use high-quality ingredients. The quality of your flour makes a big difference.
I use T65 wheat flour from Wildfarmed.
Why do I need to fold the dough instead of kneading it?
Focaccia dough has a high hydration, which makes kneading ineffective. With the stretch-and-fold method, you cover the bowl and let the dough rise for 30 minutes between each round. This way, you develop an airy structure step by step without the hassle. After four rounds, you will have a supple dough full of air bubbles—the foundation for a delicious, airy bread.
Why do I make dimples in the dough?
The deep dimples in the dough are functional, not decorative. They evenly distribute the gas bubbles and ensure that the extra olive oil pools on the surface. Use a good extra virgin olive oil, which gives focaccia its signature crispy crust and golden-brown color. Follow by generously sprinkling with coarse sea salt and other herbs for the classic focaccia flavor.
Can I make the focaccia the night before?
Yes. After mixing, cover the bowl with a clean kitchen towel or plastic wrap and place the dough in the refrigerator overnight. The slow, cold fermentation develops extra flavor, resulting in a traditional focaccia with more depth. The next day, let the dough come to room temperature for an hour and continue with the stretch-and-fold steps.
What toppings can I use?
Press toppings into the dimples before baking. Fresh rosemary sprigs are the classic choice. Cherry tomatoes, roasted tomatoes, sun-dried tomatoes, olives, red onion, and grilled vegetables also work perfectly. For a richer flavor, sprinkle some Parmesan cheese over the focaccia in the last 8-10 minutes. Other toppings like capers or fresh herbs make it something new every time.
Why hasn't my focaccia risen?
The yeast was not activated. Always dissolve the yeast in lukewarm water at 32°C (90°F); water that is too hot will kill the yeast, and water that is too cold will not activate it. After 5-10 minutes, the mixture should be slightly frothy. If it is not, start over with fresh yeast. Then let the dough rise sufficiently at room temperature. An hour of rising in a warm spot yields the best results.
How do I store focaccia?
Store freshly baked bread at room temperature in a cotton bag for up to 2 days. For longer storage, slice the focaccia into pieces and freeze for up to 1 month. Preheat the oven to 180°C (350°F) and bake the focaccia directly from the freezer for 5-8 minutes. It will taste as if it were just baked.
