I’ve struggled and tested so many recipes and techniques to find the easiest, perfect focaccia bread and – I think, I’ve found it!
It’s super easy but be accurate. Most important ingredient is time – this cannot be rushed no matter what you read in the ‘quick and easy’ recipes! Also, use a very good quality extra virgin olive oil. This is the main flavor and you want it to taste delicious, not nasty and oily.
- 250g plain flour
- 250g Type OO flour
- 7g instant yeast
- 2 tsp salt
- 1 tsp sugar
- 400ml warm water
- 60ml top quality extra virgin olive oil (plus extra for drizzling)
- Flaky sea salt (for topping)
Optional toppings:
- Dried Italian herb mix
- Dried chilli flakes
- Kalamata olives (de-stoned and cut into halves)
- Sea salt flakes
- Fresh rosemary
- Cherry tomatoes
- Garlic cloves
1. Mix the dough
In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and 2 tbsp olive oil. Mix until you get a sticky dough (it should be quite wet—that’s key!).
2. First rise
Cover and let it rise for 1–2 hours until doubled in size.
3. Stretch & fold
Wet your hands and fold the dough over itself 8–10 times in the bowl. This builds structure and gives that airy texture.
4. Ferment
- Form mix into a ball and cover with olive oil.
- Cover the bowl with clingfilm
- Leave in the fridge overnight (or longer – up to 3 days)
5. Stretch & fold
- Remove from the fridge
- Wet your hands and stretch and fold the dough again as before 8 – 10 times
- If the dough is not ’stretchy’ leave it to get to room temperature then fold and stretch
6. Second rise
- Cover again and leave in a warm place for approximately 4 hours
- After 4 hours, stretch and fold again being careful to gently fold over and trap as much air as possible. Hold down the edge to stop it springing back
- Generously oil a baking tray
- Transfer dough to the tray
- Gently stretch it to fit (don’t force it). If it won’t stretch, it’s OK – the final prove will expand the dough to fill the tray)
- Let it rest another 1 – 2 hours
5. Dimple & top
- Preheat oven to 220°C (200°C fan)
- Press your fingers into the dough to create dimples
- Drizzle generously with olive oil
- Sprinkle flaky salt and add toppings
6. Bake
Bake for 20–25 minutes until golden brown.
7. Finish
Drizzle a little more olive oil after baking for extra flavor.
Ingredients
- 250 g plain flour
- 250 g Type OO flour
- 7 g Instant yeast
- 2 tsp Salt
- 1 tsp Sugar
- 60 ml Extra Virgin Olive Oil
Instructions
- Mix the dough - In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and 2 tbsp olive oil. Mix until you get a sticky dough (it should be quite wet—that’s key!).
- First rise - Cover and let it rise for 1–2 hours until doubled in size.
- Stretch & fold - Wet your hands and fold the dough over itself 8–10 times in the bowl. This builds structure and gives that airy texture.
- Ferment - Leave in the fridge overnight (or longer - up to 3 days)Form mix into a ball and cover with olive oil.Cover the bowl with clingfilm
- Second stretch & fold - If the dough is not ’stretchy’ leave it to get to room temperature then fold and stretchRemove from the fridgeWet your hands and stretch and fold the dough again as before 8 - 10 times
- Second rise - Cover again and leave in a warm place for approximately 4 hoursAfter 4 hours, stretch and fold again being careful to gently fold over and trap as much air as possible. Hold down the edge to stop it springing backGenerously oil a baking trayTransfer dough to the trayGently stretch it to fit (don’t force it). If it won’t stretch, it’s OK - the final prove will expand the dough to fill the tray)Let it rest another 1 - 2 hours
- Dimple & top - Sprinkle flaky salt and add toppingsPreheat oven to 220°C (200°C fan)Press your fingers into the dough to create dimplesDrizzle generously with olive oil
- Bake - Bake for 20–25 minutes until golden brown.
- Finish - Drizzle a little more olive oil after baking for extra flavor.
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