Why Focaccia is the Perfect First Bread
Focaccia is often called the gateway bread — and for good reason. Unlike round artisan loaves that require careful shaping and scoring, focaccia is baked directly in an olive-oil-coated pan. The process is forgiving, the result is spectacular, and it comes together far quicker than most breads.
What makes this version special is the double olive oil technique: oil goes into the pan before the dough, and more is poured over the top. This creates a bottom crust that is genuinely fried — golden, crackling, and shattering under the knife — and a top that's glistening and herb-scented. Every bite is cloud-soft inside.
Ingredients (23cm × 33cm pan)
- Bread flour or all-purpose flour 450 g
- Warm water (35–40°C) 360 g
- Fine sea salt 9 g
- Instant yeast 7 g (1 sachet)
- Extra virgin olive oil (in dough) 30 ml
- Extra virgin olive oil (for pan) 50 ml
- Flaky sea salt (topping) 1–2 tsp
- Fresh rosemary sprigs 4–6 sprigs
Hydration: 80% — this is a wet, sticky dough. That's intentional!
Method
Mix the Dough
In a large bowl, whisk together warm water and yeast. Leave 5 minutes until slightly foamy. Add the flour, salt, and 30ml of olive oil. Mix with a wooden spoon or dough whisk until a shaggy, sticky dough forms — no dry flour remaining. Don't try to knead it; this dough is too wet for traditional kneading. Cover the bowl and leave it to rest for 10 minutes.
Stretch and Fold — 3 Sets over 45 Minutes
With wet hands, perform a stretch and fold: grab one side of the dough, stretch it upward, and fold it over the top. Rotate the bowl 90° and repeat — 4 folds per set. Do this 3 times, every 15 minutes. Between each set, the dough will become smoother, more elastic, and easier to handle. This replaces kneading for high-hydration doughs.
First Rise — 1 Hour
After your 3rd fold, cover the bowl tightly and leave the dough to rise at room temperature for 45–60 minutes, until clearly puffed and bubbly. You can also refrigerate the dough overnight at this point (up to 18 hours) for a more flavourful focaccia. If refrigerating, take it out 1 hour before baking to take the chill off.
Pan and Second Rise
Pour the 50ml of olive oil into your baking pan and coat the base and sides generously. Tip the dough into the oiled pan — don't deflate it or punch it down. With oiled hands, gently push and coax the dough toward the edges of the pan. It may spring back — that's fine. Leave it to rest 10 more minutes, then gently stretch again. Cover loosely and leave to proof for another 45–60 minutes until puffy and filling the pan.
Dimple, Top, and Bake
Preheat your oven to 230°C (fan 210°C). When the dough is visibly puffed, drizzle another 2 tablespoons of olive oil over the top. Now press your fingers firmly into the dough all over, creating deep dimples — go all the way down to the base of the pan. This is the most satisfying step. The dimples hold pools of olive oil during baking, creating those characteristic golden craters.
Immediately push rosemary sprigs into the dimples and scatter flaky sea salt generously. Bake at 230°C for 22–25 minutes until the top is golden brown and the edges are pulling away from the sides. The bottom should be deeply golden — lift a corner to check.
Cool and Slice
Remove from the oven and let it sit in the pan for 5 minutes, then transfer to a wire rack. If you can hear it sizzling, that's the bottom crust crisping even further — perfect. Slice into squares or rectangles and serve warm. Outstanding alongside soup, as a sandwich base, or simply dipped in more olive oil with balsamic vinegar.
Topping Variations
Focaccia is endlessly versatile. Once you master the base, try these toppings instead of (or alongside) rosemary:
- Olives and sun-dried tomatoes — press them into the dimples before baking
- Caramelised onions and thyme — spread on top just before baking
- Potato and red onion — thinly sliced and layered on top with a drizzle of oil
- Cheese pull-apart — deeply dimple and press cubes of mozzarella into each hole
- Everything bagel seasoning — after the olive oil drizzle, sprinkle the blend liberally
Pro Tips
- Don't be shy with the oil. 50ml for the pan sounds like a lot. It's correct. That's what creates the fried base.
- Wet hands, always. Dip your hands in water before every touch. Dry hands tear this dough apart.
- Overnight = better flavour. Refrigerating the dough overnight after the first fold set produces a substantially more complex, slightly tangy focaccia.
- Hot oven is non-negotiable. Low temperatures = pale, doughy focaccia. It needs 230°C minimum.
Storage
Focaccia is best the day it's made. It stays good for 2 days in an airtight container at room temperature. Reheat in a 200°C oven for 5 minutes to revive the crust. It also freezes beautifully — slice before freezing and toast directly from frozen.