Description
If you’re new to bread baking, give this delicious and beginner-friendly focaccia bread a try! This fool-proof recipe always results in perfectly soft and fluffy bread. All you need is 7 ingredients and some time for proofing.
Ingredients
Units
Scale
Dough:
- 500 grams (4 cups) White Bread Flour
- 420 ml Luke-Warm Water (105-114 degrees F)
- 1 teaspoon (4g) Active Dry Yeast
- 2 teaspoons (10g) Kosher Salt
- 1 teaspoon (5g) Maple Syrup*
- 1 tablespoon (15ml) Extra Virgin Olive Oil
Bread Toppings:
- 4 tablespoons Extra Virgin Olive Oil, divided
- 1 tablespoon Flaky Sea Salt
You will also need:
- Large Bowl for proofing
- Food Scale
- Parchment Paper
- 9×13 Metal Baking Tray
- Serrated Bread Knife
Instructions
- Day 1 – Dough: In a large bowl (big enough for the bread to proof), stir together the warm water, instant yeast, fine sea salt, maple syrup, and extra virgin olive oil until evenly combined. Set aside for a couple of minutes to let the yeast bloom.
- In the meantime, weigh out the bread flour on the food scale. Add it into the wet ingredients bowl, and mix until all of the dry flour patches are gone. Place a cloth over the top of the bowl, and let rest for 10 minutes.
- Stretch and Fold: After 10 minutes, the dough will be sticky. With wet hands, grab a corner of the dough and stretch it over itself. Rotate the bowl and repeat this action on all sides of the dough, and a loose ball will form in the center. Let it rest for 10 minutes, then repeat the stretch and fold process one more time.
- Drizzle a tablespoon of olive oil on the dough and spread it evenly. Cover the bowl with a towel and place it in the fridge overnight (12- 24 hours).
- Day 2 – Baking: Evenly spread a bit of olive oil around your 9” x 13” baking tray, then line it with a sheet of parchment paper (the oil helps it to stay in place). Then drizzle about 2 tablespoons of olive oil on the parchment paper and spread it evenly around the base and sides.
- Remove the dough from the fridge, gently scrape the side of the bowl, and carefully slide the dough into your oiled tray.
- Shaping the Dough: With oiled hands, fold one side of the dough towards the middle of the dough, and repeat on the other side. Flip the dough so the seams are at the bottom and the smooth side is at the top.
- The Last Proof: Cover the tray with another tray, and let it proof for 2 hours.
- Set your oven to 425 F. While it preheats, drizzle the top of the dough with more extra virgin olive oil and evenly spread it with your fingers. Using both hands, press your oiled fingers into the dough, gently touching the bottom of the tray. Repeat until the entire tray of dough is dimpled. Sprinkle the dough with a generous amount of flaky salt and other toppings (herbs, garlic, etc).
- Bake for 25 to 30 minutes, until the bread is golden and crisp.
- After removing it from the oven, take the focaccia out of the pan and let it for at least 10 minutes before cutting. It’s best to let it cool off completely, but I understand the temptation to eat it right out of the oven. Enjoy!
Notes
- Don’t have Maple Syrup? Agave Syrup or White Granulated Sugar works too.
- I recommend a Glass Bowl so you can see if there’s extra flour on the bottom after mixing.
- Prep Time: 30 minutes
- Proof Time: 14 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
