Ingredients
Scale
- 400 g all-purpose flour
- 320 ml water
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil, for the dough
- Olive oil, for the pan and top
- Flaky salt, for sprinkling
Instructions
- In a bowl, combine water, sugar, and yeast. Allow the mixture to sit until it becomes foamy, roughly 5 to 10 minutes.
- Incorporate flour, salt, and 1 tbsp olive oil into the foamed mixture. Stir until a shaggy, sticky dough forms.
- Cover the dough and let it rest for 20 minutes.
- With wet or oiled hands, stretch and fold the dough by lifting one side and folding it over to the center, turning the bowl a quarter turn after each fold. Repeat this process four times.
- Cover the dough again and let it rise for 1 to 2 hours, until it doubles in size.
- Stretch and fold the dough four additional times after the rise.
- Pour olive oil into a pan and transfer the dough into it, gently stretching it towards the edges.
- Cover the dough and let it rest for an additional 20 to 30 minutes, until it relaxes and fills the pan.
- Drizzle more olive oil over the dough, then press oiled fingertips down to create dimples all over the surface. Sprinkle flaky salt on top.
- Preheat the oven to 220°C (425°F) and bake the focaccia for 20 to 25 minutes, or until it turns deep golden and crisp.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Letting the dough rise properly is essential for a fluffy focaccia.
Feel free to add herbs or toppings before baking for added flavor.
Resting the dough is crucial to achieve that perfect texture.
- Prep Time: 15 minutes
- Cook Time: NO DATA
- Category: Breads
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg