This focaccia recipe is a simple yet effective approach to creating a soft, airy crumb with a golden crust. The addition of a small amount of honey helps activate the yeast and encourages a balanced fermentation, while also contributing subtle flavor and color during baking.
This method contains three folds during the early stages of fermentation. Instead of heavy kneading, the dough is strengthened gradually by stretching and folding it over itself at intervals. Each fold helps develop gluten, traps air, and improves the dough’s elasticity. This results in a dough that is easier to handle over time, yet still produces the signature airy texture associated with good focaccia.
After the folds, the dough is left to rise until puffy, then transferred into a well-oiled tray. The oil not only prevents sticking but also fries the bottom and edges as it bakes, creating that characteristic crispness. Once rested and gently stretched to fit the tray, the dough is dimpled with fingertips. This step helps distribute air bubbles and creates pockets to hold olive oil and toppings. The final proof allows the dough to relax and become even lighter before baking.
In the oven, the combination of high heat and olive oil produces a deeply golden crust while keeping the interior soft and moist. The result is a focaccia that is rich in flavor despite its simplicity. It can be enjoyed on its own, used for sandwiches, or paired with dips and spreads, making it a versatile appetizer.
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Focaccia
Course: AppetizersCuisine: ItalianDifficulty: Easy6
servings25
minutesIngredients
330 g water
5 g instant dry yeast
3 g honey
420 g bread flour (12-13% protein)
10 g salt
Drizzle of olive oil
Pinch of flaky salt, to sprinkle on top
Directions
- In a bowl, combine the water, instant dry yeast, and honey. Stir gently and let it sit for a minute until the yeast begins to dissolve.
- Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms.
- Knead the dough by lifting it and slapping it onto the counter (or in the bowl), then folding it over itself. Repeat a couple of minutes until the dough becomes a bit smoother, elastic, and slightly bouncy.
- Drizzle some olive oil, cover the bowl and let the dough rest for 45-60 minutes (this helps hydrate the flour and start gluten development).
- Begin the first fold: with oily hands (olive oil), gently stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat on all four sides. Cover and rest for 30 minutes.
- Perform the second fold the same way, stretching and folding all sides of the dough. Cover again and let it rest for another 30 minutes.
- Repeat for the third fold, then cover and allow the dough to rise at room temperature until it becomes puffy and roughly doubled in size (about 1 hour, depending on room temperature).
- Drizzle olive oil into your baking tray and transfer the dough gently into it, then cover and let it rest for 45-60 minutes to relax.
- Using your fingertips, gently stretch and press the dough to fit the tray. If it resists, let it rest a bit longer before continuing.
- Once spread, dimple the surface of the dough with your fingers, pressing all the way down. Add more olive oil on top and any desired toppings (such as flaky salt or herbs).
- Let the dough proof for another 45-60 minutes until visibly airy and soft.
- Preheat the oven to maximum (240-250°C).
- Bake in the oven at 220°C until golden brown and crisp on the edges, about 20–25 minutes.
- Remove from the oven, let it cool slightly, then slice and serve.
If you enjoy baking traditional breads, you should check out one of the most popular Turkish breads: Simit.
