Another Focaccia
Posted On 22 August 2026
I keep trying different things. Shoot me. Honestly, I’ve never been really thrilled with many, so I keep trying new ones I find. This one I found had a problem with measurements as it clearly needed more flour than specified — the danger of using volume rather than weight.
Another Focaccia
Can be done in a day or left overnight. I'm adding cherry tomatoes, basil, and mozzarella.
Servings: 12
Equipment
- Stand mixer (much easier)
Ingredients
- 8 grams yeast, instant or active
- 5 grams sugar (or agave)
- 480 grams warm water
- 540 grams bread flour (510g AP, 30g VWG) (4½ cups)
- 6 grams salt (1 teaspoon)
- olive oil (see notes)
- Add-ins like olives, tomatoes, basil, or cheese.
Instructions
- In a small bowl, add the yeast (8g), sugar (5g), and then pour the warm water (480g) over. If using active (not instant) yeast, let sit for 5-10 minutes. If using instant yeast, proceed.
- In the bowl of a stand mixer add the flour and salt. With the paddle, mix well.
- With the mixer running on low, add the water/sugar/yeast mixer slowly. You're not looking for a dough here, more of a thick batter.
- Add a tablespoon of olive oil.
- Mix until well combined.
- Remove from the mixer body and, using a scraper, scrape down the sides. Using your hands, fold in another two tablespoons of olive oil.
- Cover with plastic wrap and let sit an hour or until doubled.
- Deflate, add another 2 tablespoons, folding the dough over onto itself by grabbing some from the far side of the bowl and folding over. Rotate the bowl 90° and repeat until you've made two complete circuits.
- Cover with plastic wrap and let sit at least another hour or overnight in the refrigerator.
- Using a high-sided 9"x13" pan, spray with oil and then add 2-3 tablespoons of olive oil to the bottom. Tip the dough into the pan and, with oiled fingers, spread into the corners gently. If it feels too tight, let it rest 10 minutes and try again.
- Dimple the top deeply with your fingertips and shove in any remaining inclusions.
- Allow to stand for 30 minutes while oven is heating.
- Heat oven to 375℉/190℃
- Drizzle any remaining oil, press in any errant add-ins, and sprinkle with flaky sea salt.
- Place in the oven and bake for 30-40 minutes until golden and crisp.
- Allow bread to cool in the pan for a few minutes before removing to a wire rack to cool for at least 10 minutes before slicing and serving.
(If you're adding things like cheese or tomatoes, add like ⅓ of them during this next step.)
Notes
- Since I’m adding basil I used a basil-infused olive oil. I’ll bet a garlic-infused oil would be nice, too.