How to make focaccia bread fluffy Italian focaccia and pizza BEST FOCACCIA RECIPE

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients, while bread flour can be more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

rosemary

🥗Healthier: thyme

💰Cheaper: oregano

Thyme offers a similar flavor profile, while oregano is usually cheaper.

sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Himalayan salt is often considered healthier, while table salt is more cost-effective.

Mix 3 gr yeast with 100 gr of the mixed flour and cover to let rise at around 30° C for 90 minutes.

After 90 minutes, the dough should be twice its initial size.

Mix the remaining 300 gr of the mixed flour, 210 ml of water (at 30° C), the teaspoon of honey, and the leavened dough.

Add oil and salt, knead everything until the oil is perfectly absorbed.

Add the salt at the very end, cover, and let rise at around 30° C for 150 minutes.

After 150 minutes, the dough should be three times its initial size.

Put the dough on a table dusted with flour and make 2 creases on the dough, one vertical and one horizontal.

Let it rest for 10 minutes.

Put the dough on a greased baking tray and lay down the dough without stretching it too much.

Cover and let rise at 30° C for 40 to 50 minutes.

Finish stretching the dough and let it rise covered for another 30 to 40 minutes at 30° C.

Prepare the filling and the ‘salamoia’ with 60/70 ml of slightly salted water.

Create little holes in the dough using your fingertips after pouring the ‘salamoia’ to prevent sticking.

Cover and let rest for 30 minutes for the condiment to be absorbed.

Preheat the oven to 250° C (only the inferior part – static oven).

After 30 minutes, put the baking trays on the lower part of the pre-heated oven at 250° C for 12 to 13 minutes.

Check the lower part of the focaccia for color and crunchiness before moving the baking trays.

Move the baking trays to the upper or central part of the oven for 4 to 5 more minutes, depending on how crispy you want the surface.

Remove the focaccia from the baking trays before it cools down and put it on a grate to keep the bottom crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

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