Classic Olive Oil Focaccia

Name: Classic Olive Oil Focaccia
Prep time: 30 min
Cook time: 25 min
Total time: 215 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 500 g bread flour; 400 g water; 7 g instant yeast; 10 g fine sea salt; 15 g extra-virgin olive oil (in dough); 45 g extra-virgin olive oil (for pan and top); flaky sea salt; fresh rosemary

Crisp-edged, airy focaccia with a high-hydration dough, generous extra-virgin olive oil, deep dimples, flaky salt, and optional rosemary.

Total

215 min

Servings

Level

Intermediate

Vegan

Ingredients

500 g bread flour
400 g water
7 g instant yeast
10 g fine sea salt
15 g extra-virgin olive oil (in dough)
45 g extra-virgin olive oil (for pan and top)
flaky sea salt
fresh rosemary (optional)

Instructions

Combine flour, water, yeast. Mix until no dry flour remains.

Rest 20 minutes.

20 min

Add salt and 15 g olive oil. Work into dough.

Perform 3 sets of stretch-and-folds approximately 20 minutes apart.

Ferment until very airy and noticeably expanded, approximately 1-2 additional hours depending on temperature.

90 min

Generously oil 9x13 metal pan. Transfer dough gently. Turn once to coat.

Rest 20 minutes.

20 min

Gently stretch toward corners. Do not force.

Proof 45-75 minutes until bubbly/jiggly.

60 min

Preheat 450F.

Drizzle generously with olive oil. Oil fingers. Press fingers deeply into dough to create dimples.

Sprinkle flaky salt and rosemary.

Bake approximately 22-28 minutes until deeply golden.

25 min

Remove from pan to rack to preserve crisp bottom.

Nutrition per serving

188

Calories

Protein

29g

Carbs

Fat

Chef's Notes & Storage

CHEF'S NOTES: - This is an 80% hydration dough - it will be wet and sticky. DO NOT 'fix' it by adding large amounts of flour. - Stretch-and-folds develop gluten without kneading a wet dough. - Dimples trap olive oil and create the signature focaccia texture. OVERNIGHT OPTION: After initial mixing/folds, refrigerate covered 12-24 hours. Next day: transfer to oiled pan, allow 2-4 hours to warm/proof, dimple and bake. Overnight fermentation develops more flavor. TROUBLESHOOTING: - Why is focaccia dough so wet? High hydration (80%) creates the open, airy crumb. - Why isn't my focaccia airy? Under-fermented, or dough was degassed too aggressively. - Can I cold-ferment overnight? Yes - refrigerate after folds, then proof in pan next day. STORAGE: Room temperature 2-3 days. Reheat in oven. Freezes well. SCALING: 2x = use two 9x13 pans. Fermentation times do not scale. ALLERGENS: Contains wheat. NUTRITION NOTE: Calculated per piece (1/12 of pan) using standard USDA nutrition values.

Part of:Artisan Breads Breads