How to Bake the Best Focaccia Bread You've Ever Tasted

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Mix 1 cup + 3 tbsp. water with 2⅓ tsp. fresh yeast or 1¼ tsp. dry yeast until well combined.

Add 2¾ cups bread flour and 1¼ tsp. salt to the mixture and mix until there's no more dry flour. Just mix, no need to knead.

Add 1½ tbsp. olive oil and mix until completely incorporated.

Cover the dough and let it rest for 30 minutes.

With a wet hand, stretch the 4 sides of the dough and fold them to the center. Use water to prevent sticking.

Lift the dough and slap it back down. This is called the 'lift and slap' technique. Repeat this step.

Let the dough rest for another 30 minutes.

Chop ⅓ cup sun-dried tomatoes into smaller pieces and add them to the dough.

Repeat the stretching and folding steps from earlier: stretch and fold the 4 sides, then lift and slap.

Let the dough rest for 10 minutes.

Grease the pan generously with olive oil and transfer the dough into the pan.

Drizzle a little olive oil on top and try to spread the dough. The 10-minute rest makes this easier.

Cover the dough and let it rise for 30 minutes.

Dimple the focaccia with your fingers to better distribute the bubbles.

Sprinkle a little water on top and add coarse salt (optional).

Bake at 440°F (230°C) for 20 minutes.

Transfer the focaccia to a cooling rack after baking.

Check the focaccia for a beautiful golden color and thin, crispy crust.

Cut into the focaccia to reveal the incredibly soft inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens