HOW TO MAKE SOFT and CRISPY FOCACCIA BREAD

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier; canola oil is more budget-friendly.

Start with 1.5 cups of warm water between 110 to 115 degrees Fahrenheit.

Stir in 1 teaspoon of honey until dissolved, then add 1 packet of instant yeast and let it sit for 5-7 minutes until foamy.

Zero out your mixing bowl and add 3.75 cups of all-purpose flour, whisk in 1.5 teaspoons of salt.

Pour the yeast mixture into the center of the flour and mix until no dry flour remains.

Add 1 tablespoon of extra virgin olive oil and mix it into the dough until absorbed.

Cover with plastic wrap and let rest for 30 minutes at room temperature.

Make the topping by mixing 2 tablespoons of water, 2 tablespoons of extra virgin olive oil, 0.5 teaspoons of salt, 1.5 teaspoons of finely chopped rosemary, and 2 minced garlic cloves.

After 30 minutes, perform four stretch and folds on the dough, resting for 30 minutes between each set.

Transfer the dough to a well-oiled 9x13 pan, stretching it to fit.

Cover and let proof for 45-60 minutes until puffy.

Dip hands in cold water and create dimples in the dough.

Drizzle the garlic rosemary topping over the focaccia and sprinkle with 1 teaspoon of kosher salt.

Bake in a preheated oven at 450°F for 22-25 minutes until golden brown.

Transfer to a wire rack to cool for at least 5 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens