The Fluffiest Focaccia Ever! No Kneading, No Folding, No Effort but Spectacular!

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.

Mix 400 ml of water at room temperature with 1 teaspoon of dry yeast in a bowl.

Add 250 g of flour and mix everything very well.

Add 1 teaspoon of sugar, 2 teaspoons of salt, and 2 teaspoons of extra virgin olive oil; mix again.

Add another 250 g of flour and mix until the dough becomes tougher but still soft.

Cover the dough and store it in the fridge for at least one night (24 hours total).

Oil a baking pot (8 in x 12 in) with 2 tablespoons of extra virgin olive oil.

Put the dough inside the baking pot and stretch it to fit the shape of the pot.

Cover the dough and wait until it doubles in size (about 3 hours).

After the dough has risen, add 1 tablespoon of extra virgin olive oil on top and spread it.

Dimple the surface of the dough with your fingers to create the classic holes.

Sprinkle coarse salt on top of the dough.

Preheat the oven to 250°C (482°F).

Bake the focaccia for 23 minutes at 250°C (482°F).

Remove from the oven and cut into big squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens