How to Make Focaccia

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are lower in calories and canned options are budget-friendly.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs maintain flavor and are often less expensive.

Combine 200 g of water, 200 g of organic flour, and 1 g of fresh yeast in a bowl to make a pre-ferment.

Cover and leave the pre-ferment out overnight at room temperature.

After overnight, check the pre-ferment; it should be bubbly and increased in size.

Combine 300 g of organic bread flour, 3.8 g of fresh yeast, and the pre-ferment in a bowl.

Use water to release the pre-ferment from the bowl and mix until all flour is hydrated.

Let the mixture rest for the autolyse process before adding salt.

After an hour, add salt to the dough and mix using a stretching and pulling technique for about 4 minutes.

After 4 minutes, add olive oil and mix for another minute to combine.

Let the dough prove for 2 hours, performing one set of stretch and folds after 1 hour.

After 1 hour, gently stretch and fold the dough a couple of times, then let it prove for another hour.

Prepare a roasting tin with baking parchment and a small amount of olive oil on the bottom.

After the second proving, transfer the dough to the roasting tin and gently press it into the corners.

Let the dough prove for 50 minutes, then gently push it into the corners again.

Leave the dough for a further 40 minutes until bubbly and reaching the top of the tin.

Preheat the oven 20 minutes before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens