The Best Focaccia Recipe
A long, slow proofed focaccia that is deliciously crunchy yet soft and pillowy in the interior. Allowing the dough to rest 14 to 24 hours is the secret to the best focaccia recipe!
Makes 1 thick focaccia or 2 detroit style pizzas.
625g / 2 ½ cups warm water
11/2 tsp instant yeast
1 tbsp honey
750g / 5 ½ cups bread or plain flour
2-3 tsp salt
57g / ¼ cup + olive oil
1-2 tbsp fresh rosemary, chopped
2-3 cloves garlic, minced
In a large bowl, stir together water, yeast, and honey to dissolve. Sit for a few minutes to ensure it is active.
Add in the oil, flour and salt. Stir well and scrape the sides of the bowl clean and cover with plastic wrap. Add rosemary & garlic if you'd like now.
Leave out at room temperature or place in fridge to ferment for 14 to 24 hours or until at least doubled in volume. This will develop flavours and give a delicious texture.
Place onto clean bench top and use oil to help keep dough from sticking. Knead for 3-5 minutes until it comes together. Place back into large bowl with a little oil, cover with cling film. Set aside in warm area until doubles in size (roughly 1 hr).
Preheat oven to 220°C/440°F
Spread 2 to 3 tbsp oil evenly onto a deep, high sided baking tray (roughly 33cmx45cm/13x18inch). Use 2 trays if your making pizza as it will be too thick.
Remove the dough from the bowl and place in the pan. Pour an additional 2 tbsp of olive oil over dough and gently spread across. Gently stretch the dough using your fingers to gently dimple and stretch outwards. The dough may stretch inwards, so repeat every 5-10 minutes until the dough covers size of the pan. Cover & set aside for 20 minutes in a nice warm place to rise a little.
Use fingers and create dimples in the dough. Sprinkle heavily with salt and bake for 20-30 minutes or until top is brown and bottom is crisp.Remove from oven and drizzle with a little more oil (2 tbsp). Cool for 5 minutes then serve on its own or with cured meats, dukkah or as you wish!
Skip most of step 5, place on your sauce & toppings of choice. Bake until desired and serve hot! Enjoy!
- Note that this is a high hydration dough that is designed to be proofed at a low temperature for longer period of time. The slow proof allows a lovely chewier texture and flavour.
Want a quicker version without the slow proof?
- Be aware that the final product will not be as chewy and soft, but it will still be light, airy, and delicious.
- Llet the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then continue with the recipe.