Homemade Focaccia
Homemade Focaccia
Ingredients
- 500 grams strong white bread flour
- 400 ml water
- 10 grams salt
- 7 grams dried yeast
- 2 tablespoons olive oil, for the dough
- as needed extra virgin olive oil, for the pan and topping
- as needed flaky sea salt, for topping
Instructions
- 1
In a large bowl, combine the 500 grams of strong white bread flour, 400 ml of water, 10 grams of salt, and 7 grams of dried yeast. Add 2 tablespoons of olive oil to the mixture. Mix the ingredients together until just combined. The dough will be very wet and sticky. Cover the bowl with a lid or cling film and let it rest at room temperature for 15 minutes.
⏱️ 20 min
- 2
After the initial 15-minute rest, lightly oil your hands. Grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process 7-8 times until you've gone all the way around. This completes the first round of stretch and folds. Cover and rest for another 15 minutes.
⏱️ 20 min
- 3
Repeat the stretch and fold process (7-8 times) for the second round. Cover and rest for another 15 minutes.
⏱️ 20 min
- 4
Repeat the stretch and fold process (7-8 times) for the third and final round. Cover the bowl and let the dough rise at room temperature for 2 hours, or until it has doubled in size.
⏱️ 130 min
- 5
Once the dough has risen, generously oil a 23cm x 30cm baking tray with extra virgin olive oil. Gently transfer the dough into the prepared baking tray. Lightly oil your hands and gently stretch the dough to fill the tray, pushing it towards the edges without forcing it. Cover the tray and let the dough rest for another 30 minutes.
⏱️ 35 min
- 6
Preheat your oven to 220°C (425°F). After the 30-minute rest, uncover the dough. Generously drizzle more extra virgin olive oil over the top of the dough. Using your fingertips, gently dimple the entire surface of the focaccia. Sprinkle flaky sea salt evenly over the top.
⏱️ 10 min•🌡️ 220
- 7
Bake in the preheated oven for 20-25 minutes, or until golden brown.
⏱️ 25 min•🌡️ 220
- 8
Once baked, remove the focaccia from the oven. For extra flavor, drizzle a final touch of extra virgin olive oil over the warm focaccia before serving. Slice and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Focaccia
- 500 grams strong white bread flour
- 400 ml water
- 10 grams salt
- 7 grams dried yeast
- 2 tablespoons olive oil, for the dough
- as needed extra virgin olive oil, for the pan and topping
- as needed flaky sea salt, for topping
Instructions
- 1
In a large bowl, combine the 500 grams of strong white bread flour, 400 ml of water, 10 grams of salt, and 7 grams of dried yeast. Add 2 tablespoons of olive oil to the mixture. Mix the ingredients together until just combined. The dough will be very wet and sticky. Cover the bowl with a lid or cling film and let it rest at room temperature for 15 minutes.
⏱️ 20 min - 2
After the initial 15-minute rest, lightly oil your hands. Grab a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process 7-8 times until you've gone all the way around. This completes the first round of stretch and folds. Cover and rest for another 15 minutes.
⏱️ 20 min - 3
Repeat the stretch and fold process (7-8 times) for the second round. Cover and rest for another 15 minutes.
⏱️ 20 min - 4
Repeat the stretch and fold process (7-8 times) for the third and final round. Cover the bowl and let the dough rise at room temperature for 2 hours, or until it has doubled in size.
⏱️ 130 min - 5
Once the dough has risen, generously oil a 23cm x 30cm baking tray with extra virgin olive oil. Gently transfer the dough into the prepared baking tray. Lightly oil your hands and gently stretch the dough to fill the tray, pushing it towards the edges without forcing it. Cover the tray and let the dough rest for another 30 minutes.
⏱️ 35 min - 6
Preheat your oven to 220°C (425°F). After the 30-minute rest, uncover the dough. Generously drizzle more extra virgin olive oil over the top of the dough. Using your fingertips, gently dimple the entire surface of the focaccia. Sprinkle flaky sea salt evenly over the top.
⏱️ 10 min•🌡️ 220 - 7
Bake in the preheated oven for 20-25 minutes, or until golden brown.
⏱️ 25 min•🌡️ 220 - 8
Once baked, remove the focaccia from the oven. For extra flavor, drizzle a final touch of extra virgin olive oil over the warm focaccia before serving. Slice and enjoy!
⏱️ 5 min