Classic Olive Oil Focaccia
Make airy homemade focaccia with a high-hydration dough, extra-virgin olive oil, deep dimples, flaky salt, and an overnight option.
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
Instructions
- Combine flour, water, yeast. Mix until no dry flour remains.
- Rest 20 minutes.
- 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.
- Generously oil 9x13 metal pan. Transfer dough gently. Turn once to coat.
- Rest 20 minutes.
- Gently stretch toward corners. Do not force.
- Proof 45-75 minutes until bubbly/jiggly.
- 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.
- Remove from pan to rack to preserve crisp bottom.
Nutrition
Chef's Notes
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.