Imagine biting into a piece of focaccia so perfect it makes you question every sad, store-bought loaf you’ve ever eaten. Crispy crust. Pillowy interior.
Olive oil pooling in those iconic dimples. This isn’t just bread—it’s a flavor bomb disguised as a side dish. And the best part?
You don’t need to be a baker to nail it. This recipe is stupidly simple, wildly delicious, and guaranteed to make you look like a culinary genius. Ready to upgrade your carb game?
Why This Focaccia Recipe Slaps
Most focaccia recipes either demand a PhD in dough hydration or taste like salted cardboard.
Not this one. The secret? High hydration dough for maximum fluff, a generous glug of good olive oil, and a patient 24-hour ferment for depth of flavor. It’s the kind of bread that makes people ask, “Wait, you made this?” while secretly plotting to steal the leftovers.
Ingredients (No Fancy Stuff, Promise)
- 500g all-purpose flour (bread flour works too)
- 10g salt (don’t skimp)
- 7g instant yeast (or active dry, but instant’s easier)
- 400ml lukewarm water (think baby-bottle temp)
- 50ml extra-virgin olive oil (plus more for drowning the pan)
- Flaky sea salt (for drama)
- Rosemary or other herbs (optional, but highly recommended)
Step-by-Step: How to Make Focaccia That Doesn’t Suck
- Mix the dough: Dump flour, salt, yeast, and water into a bowl.
Stir until it looks like a shaggy mess. Cover and let it sit for 30 minutes.
- Fold it: Wet your hands, grab one side of the dough, stretch it up, and fold it over. Rotate the bowl and repeat 3-4 times.
Do this every 30 minutes for 2 hours.
- Let it ferment: Stick the dough in the fridge overnight (12-24 hours). This is where the magic happens.
- Prep the pan: Pour enough olive oil into a 9×13-inch pan to make a small pool. Spread the dough in the pan, cover, and let it rise at room temp for 3-4 hours.
- Dimple it: Press your fingers into the dough like you’re playing a tiny piano.
Drizzle more oil and sprinkle salt/herbs.
- Bake: 220°C (425°F) for 20-25 minutes until golden. Let it cool for 5 minutes—if you can resist.
How to Store It (If There’s Any Left)
Wrap leftover focaccia in a clean kitchen towel for up to 2 days. For longer storage, freeze slices in a ziplock bag.
Reheat in a toaster or oven to revive the crispiness. Pro tip: Day-old focaccia makes killer paninis.
Why This Recipe Is a Game-Changer
Unlike finicky sourdough or temperamental croissants, focaccia is forgiving. Overproofed?
Still tasty. Underproofed? Still edible.
It’s also versatile—serve it as a side, use it for sandwiches, or tear it apart like a carb-crazed animal. Plus, the overnight ferment means minimal hands-on time for maximum flavor payoff.
Common Mistakes (Don’t Be That Person)
- Using cold water: Yeast won’t wake up. Lukewarm or bust.
- Skimping on oil: This isn’t diet food.
The pan should gleam.
- Overbaking: Golden = good. Brown = sad, dry bread.
- Cutting it hot: Let it rest unless you enjoy gummy crumbs.
Alternatives for the Rebellious
No all-purpose flour? Whole wheat works (but expect denser results). Out of olive oil?
Butter or avocado oil can sub in a pinch. Want to get fancy? Top with caramelized onions, olives, or cherry tomatoes before baking.
FYI, garlic confit focaccia might ruin you for all other bread.
FAQs (Because Someone Always Asks)
Can I skip the overnight ferment?
Technically yes, but the flavor will be as exciting as plain toast. The long ferment is what makes this recipe next-level.
Why is my dough so sticky?
It’s supposed to be. Wet hands are your friend.
Embrace the mess.
Can I use a stand mixer?
Sure, but folding by hand takes 30 seconds and saves you from washing another gadget. IMO, not worth it.
How do I know it’s done baking?
Tap the bottom—if it sounds hollow, you’re golden (literally). If not, give it 2 more minutes.
Final Thoughts
This isn’t just a recipe—it’s a carb-loaded revelation.
Focaccia doesn’t need to be complicated to taste incredible. Follow these steps, avoid the common pitfalls, and you’ll have a loaf that puts bakery versions to shame. Now go forth and dimple some dough.
Your future self (and anyone within sniffing distance) will thank you.