FOCACCIA

Ingredients

For the Focaccia Dough

  • 17.6 oz / 500 g strong bread flour

  • 14.2 fl oz / 420 ml warm water

  • 2¼ tsp / 7 g instant yeast

  • 2 tsp / 10 g salt

  • Olive oil, for drizzling

For the Garlic Herb Butter

  • 4 oz / 113 g unsalted butter, softened

  • 4 cloves garlic, finely minced

  • 2 tbsp / 8 g fresh parsley, finely chopped

  • 1 tbsp / 4 g fresh oregano or basil, finely chopped

  • Drizzle of olive oil

  • Flaky sea salt, for topping

Additional Notes

Fluffiness: Every time I make this it tastes incredible, but I can never get that signature bubbly, fluffy, bouncy texture I see other people achieve. I get the same results even with the 3-day method, so I'm genuinely not sure what I'm doing wrong. More research and practice needed — but flavor-wise, it's always great.

Stretch & Fold: Don't skip the stretch and fold rounds — they build the structure of the dough. Stretch all four sides of the dough, turning the bowl as you go, and repeat three times with 20-minute rests in between.

Olive Oil: Be generous with the olive oil — on the dough, on the tray, everywhere. It's focaccia, it needs it.

Method

1. Mix the Dough: Combine the flour, water, yeast, and salt together — do not let the yeast touch the salt directly at first. Mix until fully incorporated.

2. Rest & Fold: Let the dough rest for 20 minutes. Then perform a round of stretch and folds — stretch the dough over itself while turning the bowl on all four sides. Cover and repeat every 20 minutes for 3 rounds total until the dough is smooth and stretchy.

3. First Proof: Drizzle the dough with olive oil, cover, and let it proof for about 1 hour until doubled in size.

4. Second Proof: Drizzle a baking tray generously with olive oil. Tip the dough in and let it proof for another hour.

5. Make the Garlic Herb Butter: Stir together the softened butter, minced garlic, parsley, oregano, a drizzle of olive oil, and a pinch of flaky sea salt until fully combined.

6. Top the Dough: Dimple the dough all over with your fingers. Dollop the garlic herb butter evenly over the top and sprinkle with flaky sea salt.

7. Bake: Bake at 425°F / 220°C for 20–22 minutes until golden.

8. Serve: Let cool slightly before slicing and serving.