Focaccia
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Focaccia is a flat leavened oven-baked Italian bread. It is similar to a flatbread called pizza bianca in Roman cuisine.
Source: Wikipedia (Focaccia)
Long fermentation builds flavor while olive oil creates a crisp, flavorful crust.
A high-hydration dough baked in a generously oiled pan.
Ingredients
- 500g bread flour
- 400g lukewarm water
- 10g fine sea salt
- 3g instant yeast
- 3 tbsp extra-virgin olive oil, plus more for the pan
Method
- Mix flour, water, yeast, and salt until no dry flour remains, then rest the dough 20 minutes.
- Over the next 2 hours, perform 3 to 4 stretch-and-fold rounds about every 30 minutes to build strength.
- Transfer to a well-oiled 9x13-inch pan and proof until very airy and jiggly, 60 to 90 minutes.
- Heat the oven to 450F, dimple the dough with oiled fingertips, then drizzle generously with olive oil and sprinkle with flaky salt.
- Bake 22 to 28 minutes until deeply golden and crisp at the edges; cool briefly before cutting.
Why These Techniques Work
Browse techniquesHigh-hydration dough
Why it works: High water content promotes open crumb and steam expansion.
Why this recipe uses it: Focaccia should be airy inside and crisp at the edges.
Temperature control before and during bake
Why it works: Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics.
Why this recipe uses it: This recipe depends on crisp structure and even doneness rather than uneven browning.
Recipe facts
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