Focaccia

This easy focaccia recipe makes a soft, fluffy bread with a crisp crust and fragrant olive oil flavor. Perfect as a side dish, sandwich base, or to dip in olive oil and balsamic vinegar.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Activate the Yeast: In a large bowl, combine 360 ml of warm water, 12 g of sugar, and 7 g of yeast. Let it sit for 5–10 minutes until it becomes frothy.

Step 2

Mix the Dough: Add 30 ml of olive oil, 500 g of flour, and 9 g of salt to the yeast mixture. Mix until it forms a rough dough, then knead for about 5–7 minutes until smooth and elastic.

Step 3

First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1–1.5 hours or until doubled in size. Also, for a better overall experience, leave the dough overnight in the fridge to proof.

Step 4

Prepare the Pan: Coat a baking sheet or pan with 30 ml of olive oil. Punch down the risen dough and transfer it to the pan, spreading it out to fit. Cover and let it rest for 20 minutes.

Step 5

Dimple and Season: Preheat the oven to 200°C (400°F). Use your fingers to create deep dimples all over the dough. Drizzle the remaining 30 ml of olive oil over the dough, then sprinkle with 5 g of coarse sea salt and any optional toppings.

Step 6

Bake: Bake for 20–25 minutes or until golden brown. Cool slightly on a wire rack before slicing.