Title diff
- Focaccia
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Intro diff
- A high-hydration dough baked in a generously oiled pan.
Description diff
- Long fermentation builds flavor while olive oil creates a crisp, flavorful crust.
Recipe facts diff
- Cuisine: Italian
- Course: Side
- Difficulty: Medium
- Total time: 240 min
- Servings: 6 servings
- Tool: Chef's knife
- Tool: Cutting board
- Tool: Measuring cups and spoons
- Tool: Oven
- Tag: Bread
- Tag: Baking
- Tag: Fermentation
Related links diff
- spaghetti-carbonara
- shakshuka
- -sourdough-toast
- -avocado-toast
- -tomato-soup
- -margherita-pizza
- -ratatouille
Ingredients diff
- 500g bread flour
- 400g lukewarm water
- 10g fine sea salt
- 3g instant yeast
- 3 tbsp extra-virgin olive oil, plus more for the pan
Steps diff
- 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.
Technique notes diff
- High-hydration dough | High water content promotes open crumb and steam expansion. | Focaccia should be airy inside and crisp at the edges.
- Temperature control before and during bake | Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics. | This recipe depends on crisp structure and even doneness rather than uneven browning.
Decision
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Finalized on 2/18/2026, 12:59:53 PM at 0.00.
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