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A golden-crusted focaccia bread with herbs and dimples.

Proven way to grow perfect Focaccia Bread

This recipe provides a reliable method for baking perfect focaccia bread, known for its airy texture and crispy crust. It involves a simple dough, a long fermentation, and a generous amount of olive oil for a delicious result.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 500 g all-purpose flour
  • 400 ml warm water
  • 7 g active dry yeast
  • 5 g sugar
  • 10 g salt
Topping
  • 50 ml olive oil
  • fresh rosemary optional
  • flaky sea salt optional

Equipment

  • large mixing bowl
  • plastic wrap
  • baking sheet
  • oven

Method
 

Preparation
  1. In a large bowl, dissolve yeast and sugar in warm water, then let it sit for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture, then mix until a shaggy dough forms.
  3. Cover the bowl with plastic wrap and let it rest at room temperature for 1-2 hours, or until doubled in size.
Baking
  1. Gently transfer the dough to a well-oiled baking sheet, then dimple it all over with your fingertips.
  2. Drizzle generously with olive oil and sprinkle with rosemary and flaky sea salt, if desired.
  3. Bake in a preheated oven at 220°C (425°F) for 20-25 minutes, or until golden brown.

Notes

For an extra airy focaccia, try an overnight cold ferment in the refrigerator after the initial rise. This will develop more flavor and a better texture. Don't be shy with the olive oil, it's key to a crispy crust!