Focaccia is a beloved Italian flatbread known for its golden crust, tender crumb, and generous use of olive oil. It’s surprisingly easy to make at home — no fancy equipment or shaping skills needed. Whether you’re letting it slow-ferment for deeper flavor or baking it same-day for a cozy dinner side, this recipe keeps things simple and rewarding.

A slow-rise bread that feels worth the wait

Warm, golden, and fragrant — this focaccia bakes up with crisp, olive oil–rich edges and a soft, airy middle. Every bite has that perfect contrast of salty topping and tender chew, especially when sprinkled with rosemary and flaky salt. It’s the kind of bread that disappears fast — perfect for tearing, dipping, and sharing while it’s still warm from the oven. Extra virgin olive oil with a splash of balsamic vinaigrette makes a simple and satisfying dip, or serve it alongside soup, salad, or roasted vegetables.

Ingredients:

• 500 g bread flour
• 400 g water (room temperature)
• 3 g instant yeast
  or 3 g active dry yeast, dissolved in some of the water
  (use 5 g for same-day dough, or 7–8 g for a quick rise)
• 10 g fine sea salt
• 30 g olive oil (for the dough)
• Olive oil for greasing the pan and topping
• Flaky salt, optional (for topping)
• Fresh rosemary, optional (for topping)

Instructions:

1. Mix the dough:
In a large bowl, combine bread flour, yeast, and salt. Add the water and olive oil.
Mix with a wooden spoon or clean hand until no dry spots remain. The dough will be very wet and sticky.

2. First rise (bulk fermentation):
Cover and let rest until doubled and bubbly — see fermentation notes below for timing.

3. Prepare the pan:
Generously coat a 9x13 inch (or similar) baking pan with olive oil. Gently scrape the dough into the pan. Pour a little oil on top and turn the dough to coat.

4. Second rise:
Let the dough rest in the pan for 2–3 hours, covered, until puffy and nearly doubled. It should fill the pan.

5. Dimple the dough:
Drizzle more olive oil on top. Use oiled fingertips to press deep dimples across the
surface. Sprinkle with flaky salt and fresh rosemary, if using.

6. Bake:
Preheat oven to 220°C (425°F). Bake for 20–25 minutes, until golden brown and crisp at the edges.

7. Cool and serve:
Let the focaccia rest in the pan for 10–15 minutes, then lift or slide it out. Best
enjoyed warm or at room temperature.

Fermentation Options:

This dough is flexible and works well with different fermentation times depending on how much yeast you use and how much time you have.

• For slow fermentation, use 3 g yeast. Let the dough rise:
  – At room temperature (around 21°C / 70°F) for 12–18 hours.
  – Or refrigerate for 24–72 hours (cold ferment). Let it come to room temp for 1–2 hours before shaping.
  This gives the best flavor — slightly tangy, well-developed, and complex — and a light, airy texture with a delicate chew.
• For a quicker dough, increase the yeast:
  – Use 5 g for a same-day dough (4–6 hour rise).
  – Use 7–8 g if you’re baking in just 1–2 hours.
  Faster fermentation produces a milder flavor and slightly softer, breadier texture, but it’s still delicious and satisfying.

Choose the method that fits your timing — both versions bake into a golden, olive oil–rich focaccia you’ll want to tear into warm.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Store leftover focaccia at room temperature, wrapped or in an airtight container, for up to 2 days.
• To refresh, reheat slices in a 160°C (325°F) oven for 5–10 minutes until warmed through.
• Focaccia can also be frozen (wrapped tightly) for up to 1 month. Thaw and reheat before serving.

Note:

• This dough is high hydration and sticky — avoid adding more flour unless absolutely needed.
• You can gently fold the dough once or twice during the first rise to help build strength, but it’s not required.
• Toppings like cheese, olives, sun dried tomatoes, or garlic can be added before baking — press them in gently after dimpling.
• Flaky salt and rosemary are optional but highly recommended for extra flavor and texture.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs