Focaccia

2 hrs 45 min + 2 hrs restingMakes 6

A high-hydration Italian flatbread with a tender crumb and dimpled, oil-rich surface, built through stretch-and-fold lamination.

prepPreheat fan-forced oven to 220°C / 428°F or conventional oven to 240°C / 464°F
600 g 5 oz bread flour	Bloom yeast in warm water	Mix flour, yeast mixture & oil until combined	Add salt, mix until hydrated, rest 30 min	Stretch & fold, rest 30 min; repeat 3 more times	Oil tray, transfer dough, stretch to fill, rest 30 min	Dimple with oiled fingers, top with flaky salt	Bake 220°C / 428°F (fan) or 240°C / 464°F (conventional), 25–30 min until golden
475 ml warm water (32°C / 90°F)
7 g dry yeast
12 g kosher salt
30 ml olive oil (for mixing)
30 ml olive oil (for the tray)
olive oil (for dimpling)
big pinch flaky salt

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.