← Back

Focaccia

Quick-reference table

Generously grease the bottom and sides of a 9×13-in (23×33-cm) baking tray, at least 2 in / 5 cm deep, with olive oil
Preheat oven to 400°F (200°C), convection / fan
2 cups (470 g) lukewarm water (27°C–37°C) whisk together
in a large bowl		 mix with a spoon or spatula
until no dry flour remains;
dough should be wet and sticky
(add water if too dry);
scrape down, cover and rest 30 min		 stretch & fold
4 folds per round;
4 rounds total;
cover and rest 30 min between rounds;
then cover tightly and proof:
overnight in fridge (up to 48 hr)
or 30–40 min at room temperature		 shape & final rise
one last gentle stretch & fold;
transfer to tray and drizzle oil on top;
cover and proof at room temperature:
2 hr from fridge or 1 hr if quick-proofed		 dimple & top
drizzle 2 tbsp oil;
oil hands generously;
press deep dimples all over and
gently spread dough to corners;
add rosemary, olives and flaky salt;
coat toppings with oil to prevent burning		 bake
400°F (200°C)
20–25 min
until the top is golden and crispy;
cool in the pan 10–15 min
before slicing
2 tsp (11 g) salt
1 tbsp (15 mL) extra virgin olive oil
2¼ tsp (7 g) dried yeast
4½ cups (560 g) strong white bread flour (12% protein)
3–4 tbsp (45–60 mL) olive oil (for baking tray)
2 tbsp (30 mL) olive oil (for topping)
Fresh rosemary (to taste)
Olives (to taste)
Flaky sea salt (to taste)

Full recipe

Equipment

Ingredients

The dough

Toppings

Instructions

1. Mix the dough

  1. In a large bowl, whisk together 2 cups (470 g) lukewarm water (27°C–37°C), 2 tsp (11 g) salt, 1 tbsp (15 mL) extra virgin olive oil, and 2¼ tsp (7 g) dried yeast.
  2. Add 4½ cups (560 g) strong white bread flour (12% protein) and mix with a large spoon or spatula until well combined and no dry flour remains.
    • If the dough feels too dry, add a little more water. It should be wet and sticky.
  3. Scrape down the sides, cover the bowl, and rest for 30 minutes.

2. Stretch and fold

  1. Take one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat three more times, for four folds total.
  2. Cover and rest for 30 minutes.
  3. Repeat this process three more times, for four rounds of folding in total, resting for 30 minutes between each round.

3. Proof

4. Shape and final rise

  1. Pour 3–4 tbsp (45–60 mL) olive oil into the baking tray. Be generous and grease the bottom and sides well.
  2. Perform one last gentle stretch and fold, place the dough into the tray, and drizzle the top with a little more olive oil.
  3. Cover and proof at room temperature:
    • If the dough came from the fridge, let it rise for approximately 2 hours.
    • If using the quick method, let it rise for 1 hour.

5. Dimple and top

  1. Preheat the oven to 400°F (200°C), convection / fan.
  2. Drizzle the dough with 2 tbsp (30 mL) olive oil.
  3. Oil your hands generously. Press deep dimples all over the dough with your fingers while gently spreading it to the corners of the tray.
  4. Add fresh rosemary and olives, then sprinkle with flaky sea salt. Coat the toppings with a little oil to prevent burning.

6. Bake

  1. Bake for 20–25 minutes, until the top is golden and crispy.
  2. Remove from the oven and cool in the pan for 10–15 minutes before slicing.