same day-breadsbeginner friendlyitalian

Best Focaccia Bread
Thin, crispy crust with a soft-as-cloud inside. This focaccia is the perfect bread for sharing and entertaining. The olive oil, simple technique, and dimpled texture make it irresistible.
Best Focaccia Bread
Ingredients
- 280 ml water
- 7 g fresh yeast(or 4 g dry yeast)
- 360 g bread flour
- 8 g salt
- 22 ml olive oil(plus more for the pan and topping)
- to taste coarse salt(for topping (optional))
Instructions
- 1Mix 280 ml water with 7 g fresh yeast (or 4 g dry yeast) until well dissolved.
- 2Add 360 g bread flour and 8 g salt. Mix until there's no more dry flour. You should get a very wet dough.
- 3Add 22 ml olive oil and mix until completely incorporated.
- 4Cover and let rest for 30 minutes.Timer Available:First Rest (30:00)
- 5With a wet hand, stretch all 4 sides to the center, then lift and slap the dough back. The dough is very sticky, so keep your hands wet!
- 6Cover and rest for 30 minutes.Timer Available:Second Rest (30:00)
- 7Repeat stretch-and-fold. The dough is now much more elastic. This only takes about 15 seconds—don't skip it!
- 8Rest for 10 minutes.Timer Available:Brief Rest (10:00)
- 9Grease a baking pan generously with olive oil.
- 10Transfer the dough into the pan with greased fingers. If it's hard to spread, let it rest a few minutes and try again.
- 11Cover and let rise for 30 minutes.Timer Available:Pan Rise (30:00)
- 12Drizzle generously with olive oil.
- 13Dimple the focaccia deeply with your fingers all over the surface.
- 14Sprinkle lightly with water, then optionally top with coarse salt.
- 15Bake at 230°C for 20 minutes until golden and the crust is thin and crispy.Timer Available:Bake (20:00)
- 16Transfer to a cooling rack. Enjoy it plain or with your favorite toppings!




Watch the Video Tutorial
See every step in action! Follow along with the complete video guide for perfect results.
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