Bake up an authentic batch of Italian focaccia bread with this step-by-step recipe. Learn all the best insider tips and tricks for delicious focaccia from a former Italian culinary student.
– 6 1/ 4 cups bread flour– 2 teaspoons instant dry yeast– 2 cups warm water – 1 tablespoon granulated sugar– ½ cup plus 2 tablespoons extra virgin olive oil– 4 teaspoons fine sea salt– ¼ cup plus 1 tablespoon extra virgin olive oil– ¼ cup plus 1 tablespoon room temperature water– 2 teaspoons Maldon sea salt flakes
Mix bread flour and active dry yeast in a stand mixer fitted with a dough hook attachment on medium low speed. With the mixer running, slowly add water in three batches. Allow the flour to completely absorb the water before adding the next batch.
Combine sugar; mix thoroughly. Slowly pour extra virgin olive oil in the center of the dough in four batches. Mix on medium low speed and allow the flour to absorb the oil before adding the next batch. Once you’ve added in your last batch of olive oil, add fine sea salt and mix thoroughly until all the oil has absorbed.
Bump the mixer speed up to high and mix until you heard a popping sound and the dough wraps around the dough hook, about 1 - 2 minutes. The dough will be smooth but very sticky.
Roll the dough into a tight ball, then place in an oiled bowl roughly three times the size of the dough. Cover with plastic wrap and allow to rise in a warm, draft-free place until tripled in size.
Generously oil the bottom and sides of a 12 x 18 inch (30 x 45 cm) sheet pan. Use gravity to allow the dough to naturally stretch until it reaches the edge of the sheet pan.
Whisk ¼ cup plus 1 tablespoon (60 grams) water and ¼ cup plus 1 tablespoon (60 grams) extra virgin olive oil in a small bowl until combined. Use your fingertips to make indentations on top of the focaccia dough. Evenly pour the water and oil mixture on top of the dimpled focaccia.
Cover sheet pan with plastic wrap and allow to proof in a warm (75°F - 80°F or 24°C - 27°C), draft-free place until tripled in size, about 60 minutes. Place oven rack in an upper middle slot. Heat oven to 430°F (220°C).
Carefully remove plastic wrap from sheet pan without knocking any air out of the bread dough. Bake for 25 - 30 minutes until golden brown and crispy on the top.