Easy Foolproof Focaccia Bread Recipe and all the tips to make it work

This focaccia bread recipe is unmistakably one of the most baked breads in our house and a favorite across the internet, celebrated by both novice and experienced bakers alike. As a great beginner’s bread, focaccia introduces essential bread-making techniques such as stretching & folding the dough. The process is relatively straightforward except for the notoriously sticky dough nature however it's truly an important aspect of the bread-making process that teaches valuable skills. Once baked, the focaccia emerges with a golden crust that is both crispy and chewy, while the interior remains soft and airy. Furthermore, focaccia is incredibly versatile, allowing for a variety of toppings and flavorings - from classic rosemary and sea salt to more adventurous combinations like sun-dried tomatoes and olives or caramelized onions and cheese, the possibilities are endless. This adaptability not only makes it a fun bread to bake but also a wonderful accompaniment to meals or a delightful snack on its own.

Ingredients / Large Batch:

655 g bread flour

460 ml room temp water

9 g instant yeast / ~13 g active dry

1 tbsp sugar for yeast activation (or honey)

1/2 tbsp Himalayan Salt

Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)

*You can’t go wrong with quantities of oil as you will need to oil the dough, bowl, baking sheet & everything in between!!

Smaller Batch:

500 g bread flour

460 ml room temp water

7 g instant yeast / ~10 g active dry

1 tbsp sugar for yeast activation (or honey)

1/2 tbsp Himalayan Salt

Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)

Execution Steps:

1. Combine the flour, water, yeast, and sugar

2. Allow the dough to rest for 15-20 minutes in a warm area

3. Add a drizzle of oil (and sprinkle the salt either during this proofing or the next)

4. Perform stretch and folds 10-12 times

5. Cover and let the dough rest/proof for another 15-20 minutes

6. Uncover the dough, drizzle with oil, repeat the stretch and fold 10-12 times

7. Cover and allow the dough to rest/proof for 1 hour or until it doubles in size

8. Move the dough to a baking pan and use your fingers to spread it out on a sheet as demonstrated in the video

9. Let the dough proof for another 10-15 minutes before baking

10. Baking can be tricky because you don't want to overburn it to the point where your dough cracks, but you also don't want to undercook it. This is the step where most people don't share the details, which is where your entire process can go wrong

11. Bake for 8 minutes at 450°F (230°C), then reduce to 375°F for another 10-16 minutes

    (I do exactly 14 minutes because I know my oven well)

    For the bigger batch focaccia use at least 17x12in (44x32cm) baking tray/glassware.

Tip 1: To prevent dough from sticking to your fingers, apply a water or oil wash on your fingers before handling the dough. This is 70% hydrated focaccia and you can adjust the amount of water to flour ratio as needed. Add more or less flour will not ruin the recipe, after all something will come out if you follow all of the steps. This is great to know because for example, if you want a smaller batch you could do 350ml water to 500g flour which would give you again a 70% hydrated dough. It's easy :)

Tip 2: Watch for overproofing. Overproofing is a crucial aspect of the bread-making process that can significantly affect the final product. I want to make a separate video just about proofing dough, as it is such an important topic that deserves thorough exploration. An experienced baker could tell right away if a dough has been over-proofed, as the baked good will exhibit several telltale signs. For instance, the appearance of the loaf may be slightly inflamed, characterized by an over-risen look that suggests the dough has expanded beyond its optimal point. This can lead to a baked good that is not only misshapen but also lacking in structural integrity. Furthermore, an over-proofed dough will often have a very pronounced yeasty smell and taste, which can overwhelm the more subtle flavors that are desirable in a well-crafted bread. This strong yeast flavor can mask the nuances of other ingredients, such as the sweetness of the flour or the richness of added fats. Additionally, the coloration of the crust may be slightly different as well; it can appear paler or unevenly browned due to the compromised structure of the dough. Understanding the signs of over-proofing is essential for any baker aiming for perfection in their craft. It is vital to monitor the dough closely during the proofing stages and to become familiar with the ideal rise times for different types of bread. By doing so, bakers can ensure that their dough reaches its full potential without crossing the threshold of over-proofing, ultimately leading to a more flavorful and visually appealing final product.

Tip 3: This bread can be decorated to create beautiful designs suitable for any occasion.

Check out Theresa Culletto the master of focaccia art - Truly inspiring bread art.

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