Foolproof Focaccia: Big Bubbles Every Time! Anyone can make.

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.

Pour 450 g of water into a large mixing bowl.

Add 2 tsp of instant dry yeast directly into the water.

Whisk in 1 tbsp of honey and some salt.

Add plenty of olive oil and whisk until combined.

Mix in bread flour until the dough looks shaggy and sticky.

Cover the bowl and let it rest for 1 hour.

After 1 hour, perform the stretch and fold method on the dough.

Cover the bowl again and let it rest for another 30 minutes, repeating the stretch and fold.

After the second stretch and fold, let the dough rest for 1 hour before baking.

Prepare the baking tray by drizzling olive oil and spreading it around.

Transfer the dough into the tray and stretch it to fill the pan.

Cover the pan and let it rest for about 1 hour.

Preheat the oven to 230°C (450°F).

Drizzle more olive oil over the top and rub some on your hands.

Dimple the dough with your fingers across the surface.

Add toppings like basil pesto, olives, and flaky sea salt.

Bake at 230°C for 18 to 20 minutes until golden and crisp.

Lift the focaccia out of the pan and let it cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens