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Homemade Focaccia Bread Recipe

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4 from 4 reviews

  • Author: Sara
  • Total Time: 12 hours 45 minutes
  • Yield: 1 large 9x13 inch focaccia bread, approximately 8 servings

Description

This classic focaccia bread recipe combines simple ingredients with a slow, overnight fermentation to develop deep flavors and a perfect airy texture. The dough is stretched, folded, and proofed before being dimpled and baked to golden crispness, resulting in a fragrant, olive oil-rich flatbread topped with flaky sea salt. Ideal as a side or a base for herbs and toppings, this focaccia offers an authentic Italian bread experience.

Ingredients

Dough Ingredients

  • 500 grams (4 cups) White Bread Flour
  • 420 ml Luke-Warm Water (105-114°F)
  • 1 teaspoon (4g) Active Dry Yeast
  • 2 teaspoons (10g) Kosher Salt
  • 1 teaspoon (5g) Maple Syrup
  • 1 tablespoon (15ml) Extra Virgin Olive Oil

For Baking and Topping

  • 4 tablespoons Extra Virgin Olive Oil, divided
  • 1 tablespoon Flaky Sea Salt

Equipment

  • Large Bowl for proofing
  • Food Scale
  • Parchment Paper
  • 9×13 Metal Baking Tray
  • Serrated Bread Knife

Instructions

  1. Prepare the yeast mixture: In a large bowl, combine the warm water, active dry yeast, kosher salt, maple syrup, and 1 tablespoon of extra virgin olive oil. Stir well and set aside for a couple of minutes to allow the yeast to bloom and become active.
  2. Add and mix flour: While the yeast mixture rests, weigh the bread flour accurately. Add it to the wet ingredients and mix until no dry flour patches remain. Cover the bowl with a cloth and let it rest for 10 minutes to hydrate the flour.
  3. First stretch and fold: With wet hands, stretch one corner of the sticky dough over itself, then rotate the bowl and repeat this process around all sides. This creates gluten structure. Rest the dough for another 10 minutes.
  4. Second stretch and fold: Repeat the stretch and fold procedure again to further develop dough elasticity. Then drizzle 1 tablespoon olive oil over the dough and spread evenly to coat.
  5. Overnight cold fermentation: Cover the bowl with a towel and place it in the refrigerator for 12 to 24 hours to slow ferment and develop flavor and texture.
  6. Prepare the baking tray: Lightly coat the 9×13 metal baking tray with olive oil, then line it with parchment paper. Drizzle 2 tablespoons of olive oil on the parchment and spread it evenly on the bottom and sides for a non-stick and flavorful surface.
  7. Transfer dough to tray: Remove the dough from the fridge, gently scrape the sides to loosen it, and carefully slide it into the prepared baking tray.
  8. Shape the dough: With oiled hands, fold one side of the dough towards the center, then repeat with the opposite side. Flip the dough so the seams are on the bottom and the smooth side is facing up.
  9. Final proof: Cover the tray with another tray or a towel and let the dough proof at room temperature for 2 hours until it becomes puffy and nearly doubled.
  10. Preheat oven and prepare dough surface: Set your oven to 425°F (218°C). Meanwhile, drizzle additional extra virgin olive oil generously on top of the dough and spread it evenly with your fingers.
  11. Dimple the dough: Using both oiled hands, press your fingers gently into the dough all over, creating dimples that reach the bottom of the tray. This characteristic step helps trap air and adds texture.
  12. Add toppings and salt: Sprinkle the surface liberally with flaky sea salt and any optional toppings like herbs or garlic according to your preference.
  13. Bake the focaccia: Place the tray in the preheated oven and bake for 25 to 30 minutes, or until the focaccia turns golden brown and develops a crisp crust.
  14. Cool before slicing: Remove from the oven and carefully take the focaccia out of the tray. Allow it to rest at room temperature for at least 10 minutes before slicing with a serrated bread knife. For best texture and flavor, let it cool completely before serving, though it’s delicious warm.

Notes

  • Use a food scale for accurate flour measurement to ensure dough consistency.
  • The long, cold fermentation in the refrigerator develops flavor and improves texture.
  • Wet your hands with olive oil when handling the dough to prevent sticking.
  • Maple syrup aids yeast activation and adds a slight sweetness, but may be substituted with honey or sugar.
  • Feel free to add fresh herbs, garlic, olives, or cherry tomatoes as toppings before baking for extra flavor.
  • Letting the focaccia cool completely ensures cleaner slicing and better crumb structure.
  • Prep Time: 15 minutes active + 12 hours inactive
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/homemade-focaccia-bread-recipe/