One of the Easiest, Airy Focaccia Recipes Ever… Same-Day and Seriously Good.

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.

Measure 600 g of bread flour using a digital scale.

Add 1 teaspoon of garlic powder and 7 g of salt flakes to the flour and mix briefly.

Measure 540 g of regular drinking water and set aside.

Add 1.5 teaspoons of instant dry yeast to the water and mix gently.

Add olive oil to the water mixture and stir until combined.

In a large mixing bowl, combine the flour mixture with the liquid mixture and mix slowly using a Danish dough whisk until no dry patches remain.

Cover the bowl and let the dough rest for 1 to 2 hours, depending on kitchen temperature.

After resting, wet your hands and perform the first round of stretch and folds by stretching one side of the dough and folding it over to the opposite side, rotating the bowl after each fold.

Cover the dough and let it rest for 30 to 45 minutes.

Perform the second round of stretch and folds, repeating the same gentle motions as before.

Cover the dough and let it rest for another 30 to 45 minutes.

Perform the third round of stretch and folds, noticing the dough's improved texture.

After the third round, cover the dough and let it rest for 15 minutes before switching to coil folds.

Gently lift the dough from the center and tuck the ends underneath themselves a few times.

Cover the dough and let it proof at room temperature for about 2 to 3 hours until it feels soft and jiggly with small bubbles on the surface.

Prepare the baking tray by lining it with baking paper or greasing it with melted butter.

Gently transfer the dough into the tray and place thin slices of cold butter down the center of the dough.

Prepare a parmesan herb mix by blending parmesan cheese with fresh thyme and rosemary, then add this mixture to the dough.

Fold the dough from both sides toward the center to cover the butter, then spread it out gently with light hands.

Cover the tray loosely and let it rest for about 45 minutes to 1 hour for the final rise.

Preheat the oven to 230° C (450° F).

Check the dough; it should have risen nicely, almost doubled in size.

Drizzle melted butter over the surface of the dough and gently dimple it with your fingers.

Place the tray in the oven and pour a little water into the hot tray to create steam.

Bake for 22 to 25 minutes until the top is deep golden and the bottom feels slightly crisp.

Brush melted butter over the top of the focaccia while it's still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens