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In a bowl, add 1 teaspoon yeast and 1 teaspoon sugar. Pour in 240 g lukewarm water (1 cup). Use a whisk to mix these ingredients together.

Add 280 g flour (about 2 1/4 cups) to the bowl. Use a spoon to mix the flour with the wet ingredients until a shaggy dough forms.

Add 1 teaspoon salt and 2 tablespoons olive oil to the dough.

Immediately begin coil folding the dough. To do this, reach a hand under the dough, lift it, and fold it over itself. Repeat this process until the dough can’t fold anymore and becomes more cohesive and smooth.

Cover the bowl with plastic wrap. Leave the dough in a warm place to rise for 2 hours. The dough should significantly increase in volume and appear bubbly.

Lightly flour a piece of parchment paper.

Transfer the risen dough from the bowl onto the floured parchment paper. Divide the dough into 4 equal portions and place them on the parchment paper.

Drizzle olive oil generously over each of the 4 dough portions.

Gently flatten each dough portion with your hands, pressing down to create dimples.

Sprinkle oregano and then coarse salt over the top of each flattened focaccia portion (these are optional toppings).

Preheat your oven with a tray inside for at least 30 minutes. Slide the parchment paper with the focaccia into the very hot oven with the preheated tray.

Bake for 8 minutes.

Then, broil for 2 minutes until the focaccia is golden brown.

Remove the golden focaccia from the oven.


In a bowl, add 1 teaspoon yeast and 1 teaspoon sugar. Pour in 240 g lukewarm water (1 cup). Use a whisk to mix these ingredients together.

Add 280 g flour (about 2 1/4 cups) to the bowl. Use a spoon to mix the flour with the wet ingredients until a shaggy dough forms.

Add 1 teaspoon salt and 2 tablespoons olive oil to the dough.

Immediately begin coil folding the dough. To do this, reach a hand under the dough, lift it, and fold it over itself. Repeat this process until the dough can’t fold anymore and becomes more cohesive and smooth.

Cover the bowl with plastic wrap. Leave the dough in a warm place to rise for 2 hours. The dough should significantly increase in volume and appear bubbly.

Lightly flour a piece of parchment paper.

Transfer the risen dough from the bowl onto the floured parchment paper. Divide the dough into 4 equal portions and place them on the parchment paper.

Drizzle olive oil generously over each of the 4 dough portions.

Gently flatten each dough portion with your hands, pressing down to create dimples.

Sprinkle oregano and then coarse salt over the top of each flattened focaccia portion (these are optional toppings).

Preheat your oven with a tray inside for at least 30 minutes. Slide the parchment paper with the focaccia into the very hot oven with the preheated tray.

Bake for 8 minutes.

Then, broil for 2 minutes until the focaccia is golden brown.

Remove the golden focaccia from the oven.
