This is a detailed and easy-to-make focaccia recipe and steps. Focaccia is a classic Italian flatbread, crispy on the outside, soft and moist on the inside, and fragrant with olive oil and herbs. The process is incredibly easy and the success rate is very high.

This recipe makes one focaccia, approximately 28cm x 38cm, in a standard baking pan.

Ingredients

Dough:

· Bread flour: 500g · Warm water: 350-400ml (approximately 35-40°C, not too hot to touch) · Dry yeast: 5g (approximately 1.5 teaspoons) · Extra virgin olive oil: 30g · Granulated sugar: 10g (to activate the yeast) · Salt: 8-10g

Oil for garnishing and soaking:

· Extra virgin olive oil: 50-70g (don’t skimp!) · Sea salt flakes (to taste) · Fresh rosemary: a few sprigs · Optional: Cherry tomatoes (halved), black olives, sliced ​​garlic, thyme, etc.

Instructions

Step 1: Activate the yeast

1. In a small bowl, combine the warm water, sugar, and dry yeast.
2. Let stand for 5-10 minutes, until a thick layer of foam forms on the surface. This indicates the yeast is active. (If there’s no foam, the yeast may be dead and needs to be replaced.)

Step 2: Mix the Dough

1. In a large bowl, combine the bread flour and salt.
2. Add the activated yeast solution and 30 grams of olive oil to the flour.
3. Stir with a silicone spatula or wooden spoon until there are no dry particles and a sticky dough forms. Focaccia dough has a high water content, so it’s normal for it to be quite sticky; this is key to its moist, porous interior.

Step 3: Knead and Fold

(No need to work hard to create a glove-like film)

1. Rub a little olive oil on the dough and your hands to prevent sticking.
2. Use the “folding method”: fold the dough from the outside inward toward the center for about 1-2 minutes, until it becomes slightly smooth and elastic. This process strengthens the gluten.
3. Cover with plastic wrap and let it rise for the first rise.

Step 4: First Rise

1. Place the dough in a greased bowl and cover with plastic wrap. 2. Let rise in a warm place (approximately 25-28°C) for 1-1.5 hours, or until the dough has doubled in size.
2. (Optional) Refrigerate for a Slow Rising: If you want a more intense flavor, place the dough in a greased container, cover with plastic wrap, and refrigerate for 12-24 hours. This is a common method used by professional bakers.

Step 5: Shape and Molddle

1. Half-fill a baking sheet with olive oil (approximately 25-35 grams) and spread evenly.
2. Pour the risen dough directly onto the baking sheet. The dough will be very soft at this point; do not knead or deflate it.
3. Use your fingers to gently stretch the dough outwards, filling the baking sheet as much as possible. If the dough shrinks, let it rest for 10 minutes before stretching again.
4. Cover with plastic wrap and let rise for a second time, about 30-45 minutes, until the dough becomes fluffy again.

Step 6: Create the Classic “Pits”

1. Preheat oven to 220°C/420°F.
2. Using your fingertips, dipped in oil or water, poke small indentations into the dough, much like you would for bread.
3. Drizzle the remaining olive oil evenly over the dough, making sure the oil runs into the small indentations.
4. Sprinkle with sea salt flakes and rosemary leaves (or other garnishes of your choice).

Step 7: Bake

1. Place the baking sheet in the lower middle rack of the preheated oven and bake for 20-25 minutes.
2. Bake until the focaccia is a beautiful golden brown and the crust is crispy.
3. Cover with foil if it browns too quickly.

Step 8: Cool and Serve

1. Immediately remove the focaccia from the baking sheet and let it cool on a wire rack. This will prevent the bottom from becoming soft. 2. Let the dough cool for at least 15-20 minutes before cutting. This allows it to fully set and enjoy its best flavor.

Tips for Success

· Olive oil is key: Use high-quality extra virgin olive oil; its flavor is irreplaceable. · What if the dough is sticky? That’s normal! When kneading and shaping, use a little oil or water on your hands and tools, not dry powder. · About Proofing Time: Proofing time is greatly affected by temperature. Let the dough double in volume (presumably doubled in volume), rather than sticking to a specific time. · Creating Air Holes: Allow the second rise to fully develop, and be gentle when puncturing the dough to avoid excessive deflation. · Advantages of Refrigerated Proofing: A longer, cooler rise develops a more complex and intriguing flavor, and the dough is easier to work with. It’s perfect for preparing the night before.

Enjoy making and savoring this Mediterranean-inspired bread! It’s delicious as a main course, an appetizer, or even in sandwiches.