Uploaded January 2021 | Updated September 2026, 2 weeks ago
A super simple focaccia bread recipe. This is a high hydration dough at 85% but doesn't take any kneading, stretching or folding. All that's required is a 30 second mix with a spoon.
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Here are the baking pans I am using: amzn.to/2VllMRt
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I believe it's best to weigh your ingredient in grams as it is much more accurate.
215g Strong white flour, mine has a protein content of 13%, I suggest anything about 12%
185g Water (room temp)
6g Sea salt
6g Yeast (dried)
15g Olive oil
A healthy drizzle of olive oil
A generous sprinkle of good quality flaky sea salt
In a mixing bowl dissolve the salt in the water. Add the dried yeast, the olive oil, and then the flour.
The mixture is quite wet so you will be able to stir this with a spoon, but if you'd prefer to get your hands involved then please do! This only takes a quick mix, somewhere between 30 seconds to 1 minute. The dough does not need to be smooth. The long proof in the fridge will do all of the work for us. Cover well and refrigerate.
After 24 hours your dough should be well fermented and risen, hopefully with a bubbly top. Oil the bottom of a baking pan and gently roll the dough out of the bowl on to the tray. Gently pull the dough out towards the edges of the pan. Then gently push the dough out to fit the tray properly.
Leave to proof until well risen, the dough will feel light and springy to the touch when it's ready. Using a squeezy bottle or a spray bottle add a few splashes of water to the top of the dough, then generously drizzle the top of the dough with olive oil and rub a little over your fingers. Gently dimple the dough down. Sprinkle with sea salt.
Bake in an oven that's been preheated to 230c (445f) for 15-20 minutes. Check regularly and don't brown the top too much otherwise you run the risk of ruining the great contrast in texture that this bread has to offer. This works best by baking with the tray on top of a baking stone or steel (also preheated with the oven).
As soon as it comes out of the oven, brush with olive oil, remove from the tray and pop on to a wore rack to cool.
For the toppings:
Garlic: I peeled about 20 individual pieces of garlic (I only used 8-10 or so on the actual bread). In a small pan cover the garlic cloves with olive oil and gently cook on a low heat until soft. (You can use the olive oil as a garlic flavoured oil!)
Cherry tomatoes: Halve and lay on a baking tray with the cut side facing up. Drizzle with olive oil, season with sea salt and black pepper. Cook on 150c (300f) in a fan assisted oven until they have dehydrated by about half, but still retain a moist but firmer structure.
While onion: finely sliced on a mandolin.
Enjoy! And if you bake this focaccia let me know what you think!
A super simple focaccia bread recipe. This is a high hydration dough at 85% but doesn't take any kneading, stretching or folding. All that's required is a 30 second mix with a spoon.
Join the email community:
https://www.culinaryexploration.eu/community
Here are the baking pans I am using: amzn.to/2VllMRt
As an Amazon Associate I earn from qualifying purchases.
Catch me on Instagram: instagram.com/culinary_exploration
-------------------------------------------------------------
If you find the recipe useful please subscribe: youtube.com/channel/UCezJ2OMlEwVJ5tMitCYL6DQ?sub_confirmation=1
I believe it's best to weigh your ingredient in grams as it is much more accurate.
215g Strong white flour, mine has a protein content of 13%, I suggest anything about 12%
185g Water (room temp)
6g Sea salt
6g Yeast (dried)
15g Olive oil
A healthy drizzle of olive oil
A generous sprinkle of good quality flaky sea salt
In a mixing bowl dissolve the salt in the water. Add the dried yeast, the olive oil, and then the flour.
The mixture is quite wet so you will be able to stir this with a spoon, but if you'd prefer to get your hands involved then please do! This only takes a quick mix, somewhere between 30 seconds to 1 minute. The dough does not need to be smooth. The long proof in the fridge will do all of the work for us. Cover well and refrigerate.
After 24 hours your dough should be well fermented and risen, hopefully with a bubbly top. Oil the bottom of a baking pan and gently roll the dough out of the bowl on to the tray. Gently pull the dough out towards the edges of the pan. Then gently push the dough out to fit the tray properly.
Leave to proof until well risen, the dough will feel light and springy to the touch when it's ready. Using a squeezy bottle or a spray bottle add a few splashes of water to the top of the dough, then generously drizzle the top of the dough with olive oil and rub a little over your fingers. Gently dimple the dough down. Sprinkle with sea salt.
Bake in an oven that's been preheated to 230c (445f) for 15-20 minutes. Check regularly and don't brown the top too much otherwise you run the risk of ruining the great contrast in texture that this bread has to offer. This works best by baking with the tray on top of a baking stone or steel (also preheated with the oven).
As soon as it comes out of the oven, brush with olive oil, remove from the tray and pop on to a wore rack to cool.
For the toppings:
Garlic: I peeled about 20 individual pieces of garlic (I only used 8-10 or so on the actual bread). In a small pan cover the garlic cloves with olive oil and gently cook on a low heat until soft. (You can use the olive oil as a garlic flavoured oil!)
Cherry tomatoes: Halve and lay on a baking tray with the cut side facing up. Drizzle with olive oil, season with sea salt and black pepper. Cook on 150c (300f) in a fan assisted oven until they have dehydrated by about half, but still retain a moist but firmer structure.
While onion: finely sliced on a mandolin.
Enjoy! And if you bake this focaccia let me know what you think!
