Ingredients
- 470g warm water
- 2 tsp salt
- 1 tbsp extra virgin olive oil
- 7g yeast
- 560g bread flour
- Extra olive oil for the tray and topping
- Optional rosemary
- Optional olives
- Optional flaky salt
Steps
Step 1 of
13
Step 1
Whisk warm water, salt, olive oil, and yeast together.
1.
Whisk warm water, salt, olive oil, and yeast together.
2.
Add the bread flour and mix until no dry flour remains. The dough will be wet and sticky.
3.
Cover and rest for 30 minutes.
4.
Wet your hands. Stretch one side of the dough up and fold it over. Rotate the bowl and repeat about 4 times.
5.
Cover and rest 30 minutes. Repeat the stretch-and-fold process 3 more times, resting 30 minutes between each series.
6.
After the final folds, either refrigerate overnight or rest another 30 minutes at room temperature.
7.
Generously coat a baking tray with about 3 tbsp olive oil. Use parchment if the tray is not nonstick.
8.
Gently fold the dough once more, transfer it to the tray, and drizzle with olive oil.
9.
Let rise for about 1 hour. If using refrigerated dough, let it rise in the tray for about 2 hours.
10.
Drizzle with more olive oil. Press your fingers deeply into the dough to create dimples.
11.
Add toppings such as rosemary, olives, or flaky salt. Lightly oil toppings that may burn.
12.
Bake at **400°F / 200°C** for **20–22 minutes**.
13.
Remove from the pan and cool for at least **10 minutes** before slicing.
Media
Soft, airy Italian focaccia with big bubbles and a golden olive-oil crust.
Recipe Details
Category
Soft, airy
Prep
2 hr 30 min
Cook
20–22 min
Servings
8
Description
Originating in Italy, particularly associated with Liguria, focaccia is a rustic, olive-oil-rich bread with a light, airy interior and crisp golden crust. This no-knead version uses simple stretch-and-folds to create large bubbles and a soft texture, then finishes with olive oil and your favorite toppings.