Focaccia
Posted On 3 October 2025
Wanted to try this I saw online with awful, ad-laden site, and knew I couldn’t work from that. So, this.
Focaccia
Servings: 12
Equipment
- Stand mixer (easier)
Ingredients
- 7 grams yeast, instant or active
- 420 milliliters warm water
- 500 grams strong bread flour (465 AP, 35 vital wheat gluten)
- 10 grams salt
- olive oil, lots
- toppings and kosher salt (rosemary, cherry tomatoes, kalamata olives, basil)
Instructions
- Put the yeast in the bowl of a stand mixer. Add the water and mix with a fork. If using Active yeast, wait 10-15 minutes until bubbly. If using instant yeast, continue to the next step right away.
- Add the flour. Add the salt.
- Mix for 10 minutes. This is very wet. Cover with a tea towel and let rest 20 minutes.
- Do stretches and folds with oiled hands 3 times, 20 minutes apart. (1 hour)
- Let rise for one hour.
- Prepare a metal lasagna pan or baking sheet with parchment and tip dough in. (If you're adding things like tomatoes or olives, do that now, pushing them in deep.) Cover with tea towel and let proof another hour.
- Heat oven to 425℉ / 220℃
- Dimple heavily with fingers, pushing any add-ins back in. Drizzle heavily with oil. Sprinkle kosher or pretzel salt on.
- Bake for 20-25 minutes until golden.