Focaccia
A simple, airy focaccia with a golden, olive-oil-rich crust and soft, chewy interior. Perfect for dipping or sandwich-making.
- Total time
- 150 min
- Servings
- 8
- Calories
- 280
- Protein
- 7g
Ingredients
- 500 g all-purpose flour
- 400 ml warm water
- 7 g instant yeast
- 10 g salt
- 60 ml olive oil
Instructions
- 1
In a large bowl, mix flour, yeast, and salt. Add warm water and 2 tablespoons of olive oil; stir until a shaggy dough forms.
- 2
Cover and let rest for 10 minutes. Then, with wet hands, fold the dough over itself 4 times. Repeat folding every 10 minutes for 1 hour.
- 3
Coat a baking sheet with 2 tablespoons of olive oil. Transfer dough to the sheet, stretching it to fit. Cover and let rise until puffy, about 1 hour.
- 4
Preheat oven to 425°F (220°C). Drizzle remaining olive oil over dough, then use your fingertips to press dimples all over the surface.
- 5
Bake for 20-25 minutes until golden brown and crisp on top. Let cool slightly before slicing.
Tools you’ll need
- large bowl
- baking sheet
- measuring cups and spoons
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