About the Recipe
I’ve always thought baking bread was one of those complicated, time-consuming tasks that just wasn’t worth the effort. So, I never really gave it a serious try—until I discovered this Focaccia recipe. Suddenly, the world of baking bread seemed a lot more approachable and enjoyable. Now, I simply can’t get enough of this focaccia and I make it at least once a week! Yes, it takes a little time, but the steps are so simple and the result is so delicious that it’s definitely worth the wait.
Ingredients
400g flour (minimum 13g protein)
10g salt
10g fresh yeast
250ml water
20ml olive oil, plus extra for drizzling
Preparation
Step 1
In a large bowl, mix the flour, the yeast and then water. Mix all the ingredients together until a dough forms. Let it rest for 10 min.
Step 2
Add the oil and salt. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3
Every hour during the rising time, gently fold the dough over itself to strengthen it and improve its texture.
Step 4
Preheat your oven to 230°C. Punch down the dough and transfer it to a baking mold.
Gently stretch and press the dough to fit the sheet. Dimple the surface with your fingers. Drizzle with a bit more olive oil and sprinkle with coarse sea salt.
Let it rest for 30 min if you want a fluffly and high crust, otherwise bake it immediately
Step 5
Bake for 35 minutes, or until the focaccia is golden brown and sounds hollow when tapped. Remove from the oven and let cool slightly before slicing.
Why I Love This Recipe:
What I love most about this focaccia is how it turned my view on baking bread completely around. I used to think it was too tricky, but this recipe proved me wrong. It’s incredibly straightforward, and while it does require a bit of time, the process is so easy to follow. Plus, it’s so versatile—whether used as a side, a sandwich base, or just enjoyed on its own, it always feels like a special treat.