Focaccia Dough

Tom
4 days ago
3 min read

This focaccia dough is the ultimate beginner-friendly recipe. We don't use a mixer and it truly requires minimal effort for a high-reward result. With a crisp bottom and a soft, pillowy interior filled with deep olive oil flavor, it serves as the perfect canvas for your favorite toppings.

Ingredients: Focaccia Dough

• 450g bread flour (all purpose is ok as well, but I highly recommend bread flour)

• 9g salt

• 3g sugar

• 8-9g active dry yeast (or instant); 18-20g if you are using fresh yeast

• 360g lukewarm water

• 25-50g olive oil

Process:

Add flour to a large mixing bowl and use your hand or spoon to make a well in the center, like a small dip or hole. Into that well, add the yeast, sugar and 100g of the lukewarm water (it should feel warm to the touch, not hot). Gently whisk just the water, sugar and yeast together in the center without mixing in the flour yet. Cover the bowl with a towel or a plate and let it sit for 10-15 minutes, until the mixture looks bubbly and foamy - that means the yeast is active and ready to use.

Add all the remaining 260g of water, salt and 25g of olive oil. Mix with a spatula or hand into a rough dough until all the flour is wet. Knead this dough for one minute by hand then cover with a wet towel and rest 15-20 minutes until you notice a nice rise. Repeat this process one more time.

After the second rest, lightly wet your hands and gently lift one side of the dough, stretcch it upward, then fold it over toward the center - like folding one side of a letter. Do the same with the other side: lift, stretch, and fold it over the middle. The repeat this with the top and bottom edgees of the dough as well. You should end up with a neat little folded bundle. This helps build strength and structure in the dough without kneading. Cover the dough with a wet towel again and rest 20 minutes until doubled.

Repeat the folding proces 2-3 times. Rest the dough covered for 20 minutes in-between each fold. To check the dough it should feel smoother, tighter and more elastic; if it still feels loose or slack (like it spreads too much or doesn’t hold shape) do another fold. When the dough looks strong and springs back slightly when you press it gently, you’re good to move on.

After the final fold, cover the dough well and proof on room temperature for 1.5-2 hours (or overnight in the fridge).

Process: Assemble + Bake

When the dough is nicely proofed (at least double in size) and bubbly remove it from the bowl. Slap it once on a wet or oiled counter to knock out extra air. Do another letter fold to get a small bundle and place it in a parchment paper lined sheet. Cover and proof 1 hour until the oven preheats to 235C. Place an oven safe pan at the bottom of the oven.

Top the focaccia with whatever toppings you wish then drizzle the other 25g of olive oil. Bake 30-45 minutes until the bottom is crispy and golden brown.

Rest 1 hour on a rack to allow for airflow at the bottom.