Focaccia is hands down one of my favourite breads. When done right, it’s fluffy and soft on the inside which crispy and decadent on the outside. It uses a lot (and I mean A LOT) of olive oil which essentially fries the dough and gives it its crispy exterior. Focaccia is also one of the easier bread recipes which makes it great for beginners!

I’m excited to share my foolproof focaccia recipe with you! This incredibly forgiving bread has become my go-to for both casual dinners and special occasions. While it might look intimidating with its high hydration, I promise it’s one of the most approachable bread recipes you’ll try.

Why This Recipe Works

After countless batches perfecting this recipe, I’ve found that the combination of high hydration and generous olive oil creates that perfect contrast between crispy exterior and pillowy interior. The extended folding technique develops gluten without traditional kneading, making this ideal for beginners.

Understanding Key Components

This focaccia uses a 100% hydration ratio, which means equal parts water and flour by weight. While this creates an incredibly wet dough that might seem alarming at first, this high moisture content is crucial for developing the bread’s signature open crumb structure and chewy texture. Don’t panic when you see how wet it is – this is exactly what we want!

1. Dough: This focaccia uses a 100% hydration ratio, which means equal parts water and flour by weight. While this creates an incredibly wet dough that might seem alarming at first, this high moisture content is crucial for developing the bread’s signature open crumb structure and chewy texture. Don’t panic when you see how wet it is – this is exactly what we want!
2. Resting: you can definitely make and eat this on the same day or, if you don’t have time, you can also let the dough ferment overnight in the fridge and bake it the next time (you’d just need to bring it back to room temp before you bake). The later will produce a much more flavourful focaccia.
3. Flour: Strong bread flour forms the backbone of great focaccia. Its higher protein content (usually 12-14%) develops the gluten structure that captures air bubbles and creates that beautiful texture we’re looking for. While all-purpose flour can work in a pinch, bread flour’s extra strength really makes a difference in the final texture and chew.
4. Oil: Olive oil isn’t just a flavoring here – it’s a crucial ingredient that serves multiple purposes. During proofing, it prevents the dough from sticking while adding flavour. During baking, it creates that signature crispy exterior while keeping the interior moist and tender. Don’t be shy with it – this is one time when more is definitely better!

Tips

• Keep your hands wet when handling dough. This helps to prevent the dough from sticking to you
• Don’t rush the rest periods. Fermentation is key in bread-making. If you live in a colder climate, it may take you longer so a trick is to place your dough near one of your heaters!
• Let cool slightly before cutting

Storage and Make-Ahead Tips

• The foccacia is best served fresh from the oven while warm. If you are looking to make this ahead of time, there are 2 options:
  • Same day: You can make it earlier in the day and keep it covered. Reheat in the oven until warmed through then serve.
  • Overnight: Once you’ve done your stretch and folds, leave the dough to proof in the fridge overnight. 3 hours before you serve, take it out and transfer it into your baking tray and to let it come to room temp for 2 hours. Do your dimples then bake.
• Best eaten within 2 hours for best texture and taste. Refridgerate for up to 2 days and reheat in oven until warmed through.

Remember: Don’t be intimidated by the wet dough – it’s supposed to look that way! Trust the process and you’ll be rewarded with incredibly flavorful bread.

Ingredients

500g bread flour

500g warm water

6g instant dry yeast

10g salt

10g sugar

1tbsp olive oil

Method

1. In a bowl, pour in your warm water, followed by salt, sugar, yeast and oil in this order. Stir until the salt and sugar are dissolved.
2. Add in flour and mix until a very wet dough forms. Cover with a towel and set aside to rest for 10 minutes.
3. Once rested, it’s time to do 4 sets of 4 folds, 10 minutes apart from each set. Remove the towel and wet your hand. Pick up one corner of the dough, gently pull it upwards while shaking and then fold it over the dough. Turn the bowl 90 degrees and repeat 3 more times. Cover with towel and let it rest for 10 minutes. Do the 4 folds, rest 10 minutes, do the 4 folds, rest, 4 folds. So in total, it’s 16 folds over 30 minutes of resting.
4. Once you’ve done your final set of folds, prepare your baking dish with a parchment paper and a generous layer of olive oil.
5. Transfer the dough into the baking dish and flip it so all sides are coated in oil. Gently spread the dough into the corners but don’t force it. Cover with plastic wrap and a tea towel and let rest in a warm area for at least 2 hours. [Or you can put it in the fridge overnight. 2-3 hours before you’re ready to bake, take it out and let it come to room temp].
6. Once you’re ready to bake, drizzle olive oil over the surface. Wet your fingers and gently make dimples into the dough. Sprinkle with salt or any other topping or your choice. Bake at 180C/350F for 40-45 minutes or until golden brown, time varies depending on your baking tray. Baking time will vary depending on how small/big your baking dish is, larger baking dish will require less time because your dough will be spread out more thin; so just keep an eye on it.
7. Transfer focaccia onto a cooling rack. Cut to serve.