Focaccia's dimples aren't decorative—they trap olive oil pools that create steam pockets for the signature airy texture.
Focaccia
Get ready to elevate your bread game with homemade focaccia, a delightful Italian flatbread that's as simple to whip up as it is scrumptious! With just a handful of ingredients like flour, olive oil, and fresh herbs, you'll create a golden, airy masterpiece that's perfect for dipping or snacking. Embrace the art of dimpled dough and enjoy the irresistible aroma filling your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 850 ml. Agua (28.7 fl oz)
🫙Pantry Staples(3)
- 1 kg. Harina común 000 (8 cup)
- 3 cdas. Aceite de oliva (45 ml)
- 5 gr. Levadura seca o 15 gr. Levadura fresca (0.18 oz)
🧂Spices & Seasonings(2)
- EXTRA: aceite de oliva, romero, tomillo, sal gruesaoptional
- 20 gr. Sal (0.71 oz)
👨🍳 Instructions
- 1
Mix 1 kg of common flour with 20 grams of salt.
- 2
Add 850 ml of water and 5 grams of dry yeast (or 15 grams of fresh yeast) and 3 tablespoons of olive oil.
- 3
Integrate everything without kneading and let it rest covered, preferably in the refrigerator overnight.
- 4
If short on time, let it rest for 30 minutes.
- 5
Wet your hands and fold the dough from the sides several times, repeating this process 5 or 6 times every half hour.
- 6
After the final fold, add more olive oil and toppings like rosemary and thyme.
- 7
Let it rest for at least 15 minutes covered.
- 8
Preheat the oven to 200 degrees Celsius and bake for about 30 minutes.
- 9
Once baked, let it cool before cutting.
💡 Pro Tips
- ✓Use 85% hydration (850ml water to 1kg flour) to create focaccia's signature open crumb structure - the high water content creates steam pockets that form the characteristic irregular holes.technique85% hydration ratio
- ✓Perform coil folds with wet hands every 30 minutes for 2.5-3 hours to build gluten structure without traditional kneading, which would deflate the delicate gas bubbles.technique30-minute intervals
- ✓Cold ferment overnight at 39-41°F because slow yeast activity develops complex flavors while enzymes break down proteins, creating focaccia's tender, extensible texture.timing39-41°F overnight
- ✓Create dimples just before baking by pressing fingertips 3/4 through the dough - this prevents over-rising in spots and creates oil pools that crisp the surface.technique3/4 depth penetration
- ✓Bake at 425°F (220°C) instead of 200°C for the first 15 minutes, then reduce to 400°F to achieve proper oven spring and golden crust formation through Maillard reactions.timing425°F then 400°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Focaccia's dimples aren't decorative—they trap olive oil pools that create steam pockets for the signature airy texture.
Focaccia
Get ready to elevate your bread game with homemade focaccia, a delightful Italian flatbread that's as simple to whip up as it is scrumptious! With just a handful of ingredients like flour, olive oil, and fresh herbs, you'll create a golden, airy masterpiece that's perfect for dipping or snacking. Embrace the art of dimpled dough and enjoy the irresistible aroma filling your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 850 ml. Agua (28.7 fl oz)
🫙Pantry Staples(3)
- 1 kg. Harina común 000 (8 cup)
- 3 cdas. Aceite de oliva (45 ml)
- 5 gr. Levadura seca o 15 gr. Levadura fresca (0.18 oz)
🧂Spices & Seasonings(2)
- EXTRA: aceite de oliva, romero, tomillo, sal gruesaoptional
- 20 gr. Sal (0.71 oz)
👨🍳 Instructions
- 1
Mix 1 kg of common flour with 20 grams of salt.
- 2
Add 850 ml of water and 5 grams of dry yeast (or 15 grams of fresh yeast) and 3 tablespoons of olive oil.
- 3
Integrate everything without kneading and let it rest covered, preferably in the refrigerator overnight.
- 4
If short on time, let it rest for 30 minutes.
- 5
Wet your hands and fold the dough from the sides several times, repeating this process 5 or 6 times every half hour.
- 6
After the final fold, add more olive oil and toppings like rosemary and thyme.
- 7
Let it rest for at least 15 minutes covered.
- 8
Preheat the oven to 200 degrees Celsius and bake for about 30 minutes.
- 9
Once baked, let it cool before cutting.
💡 Pro Tips
- ✓Use 85% hydration (850ml water to 1kg flour) to create focaccia's signature open crumb structure - the high water content creates steam pockets that form the characteristic irregular holes.technique85% hydration ratio
- ✓Perform coil folds with wet hands every 30 minutes for 2.5-3 hours to build gluten structure without traditional kneading, which would deflate the delicate gas bubbles.technique30-minute intervals
- ✓Cold ferment overnight at 39-41°F because slow yeast activity develops complex flavors while enzymes break down proteins, creating focaccia's tender, extensible texture.timing39-41°F overnight
- ✓Create dimples just before baking by pressing fingertips 3/4 through the dough - this prevents over-rising in spots and creates oil pools that crisp the surface.technique3/4 depth penetration
- ✓Bake at 425°F (220°C) instead of 200°C for the first 15 minutes, then reduce to 400°F to achieve proper oven spring and golden crust formation through Maillard reactions.timing425°F then 400°F