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–+ servings
Focaccia sliced open to see airy crumb.

Ultimate Focaccia

Prep Time: 10 minutes
Cook Time: 30 minutes
Proof - Stretch - Fold: 2 hours
Total Time: 2 hours 40 minutes
Servings: 6 people
Author: Nico Pallotta
Soft, golden, and simple — this is the only focaccia recipe you’ll ever need.
USA - Metric

Equipment

  • 9x13 inch (23x33 cm) best if non-stick baking pan. Alternatively, line it with parchment paper.

Ingredients

For the focaccia dough

  • 4 cups bread flour or all-purpose flour (see notes)
  • 1¾ cups lukewarm water + 2 tablespoons for dissolving the salt
  • 2 teaspoons instant dry yeast
  • 3 teaspoons salt
  • 2 teaspoons sugar
  • 2 tablespoons extra virgin olive oil + more for baking pan

For the brine

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons water
  • 1 teaspoon salt

Instructions

  • Make the dough – In a big bowl, whisk together 1¾ cups lukewarm water, 2 teaspoons sugar, and 2 teaspoons instant dry yeast. The yeast should dissolve and look foamy. That means the yeast is alive and ready. If it doesn't, start over with new yeast.
    Add 4 cups bread flour and mix with a wooden spoon. It’s going to look messy and sticky. That’s perfect. Cover the bowl with a damp towel and let it rest for 15 minutes.
    Sprinkle in 3 teaspoons salt and pour in 2 tablespoons of water. Use one hand to squeeze and mix the dough. Then add 2 tablespoons extra virgin olive oil and mix again the same way. It should start feeling smoother and more elastic. Cover and let it rest for 15 more minutes.
    Step 1 Making the dough for the foacaccia
  • Stretch & fold – Now we build structure. Wet your hands. Grab one edge of the dough, stretch it up, and fold it over itself. Turn the bowl a quarter turn and repeat the stretch-and-fold. Do this four times total, turning the bowl a little each time. Think of it as gently tucking the dough in from all sides.
    Let the dough rest for 40 minutes, then do the four stretches-and-folds again. Wait another 40 minutes, then fold again one last time. After the third round, the dough should be tight and smooth.
    Step 2 Showing how to stretch and fold the dough in the bowl
  • Final Rise – Oil a 9x13 inch (23x33 cm) non-stick baking pan. Transfer the dough into the pan and gently spread it out slightly with your hands.
    Cover with plastic wrap or another baking tray and let it rise for 1½ to 2 hours. It should double in size. If your kitchen is cool, pop it into a turned-off oven you’ve warmed slightly for 30 seconds.
    Optional: Want to Cold Proof it Overnight? Just cover with plastic wrap and refrigerate for 18–20 hours. Before baking, take it out and let it come to room temp for about 3 hours, then continue.
    Step 3 Focaccia proofing in the baking tray until double in volume.
  • Brine & Bake – Preheat your oven to 440°F (220°C). In a small bowl, mix 3 tablespoons extra virgin olive oil, 3 tablespoons water, and 1 teaspoon salt. This is the classic focaccia brine — what gives it that beautiful golden crust.
    Gently press and stretch the dough toward the corners of the pan. Now, use your fingertips to poke little dimples all over the top.
    If you love thin and crispy focaccia, pour on the brine now and bake. If you prefer soft and fluffy, let it rest another 30 minutes, then pour the brine on. Sprinkle with flaky or sea salt if you like.
    Place the pan on the bottom rack of your oven and bake for 15 minutes. Move it to the middle rack and bake for 15 more, until golden brown and crispy underneath.
    Step 4 Adding the brine and baking until crispy.
  • Finish & Serve – Lift the focaccia out of the pan and let it cool on a rack. You can top it with fresh chopped rosemary right out of the oven, or serve it warm with cured meats, cheese, or with soup.

Notes

INGREDIENTS NOTES
  • Flour: Use strong all-purpose or bread flour with ~12g protein for 100g flour. King Arthur Bread Flour is ideal. Avoid cake or 00 flour — they’re too soft for this high-hydration dough.
  • Water: Lukewarm, like a baby bath. Too cold = slow rise. Too hot = dead yeast.
  • Instant Dry Yeast: Easy and reliable. We like Caputo, Red Star, or SAF Instant.
  • Sugar: Feeds the yeast and helps with browning. Honey or maple syrup work too.
  • Salt: Fine sea salt or kosher for the dough; flaky salt for the top. Don’t skip it — it’s crucial for flavor and structure.
  • Olive Oil: Go for extra virgin — it carries the flavor.
  • Brine (Oil + Water + Salt): Poured on top before baking, it’s what gives focaccia its iconic golden crust. No brine, no focaccia.
 
TIPS
  • Oil your pan like you mean it: Use a non-stick pan and at least 3 tablespoon olive oil. No non-stick? Line with parchment. Focaccia loves to stick.
  • Use medium-strong flour: Pick a flour with 12g protein per 100g flour so the dough can hold its shape and trap those air bubbles.
  • Sticky is good: This dough is 75% hydration — it’s wet on purpose. Don’t add more flour.
  • Wet hands, happy dough: Water on your hands keeps the dough from sticking and makes folding easy.
  • Rest = rise: Don’t rush. Resting builds gluten, flavor, and bubbles.
  • Go big on olive oil: It’s not just for flavor — it makes the crust golden and crisp. Use the good stuff, generously.
  • Warm it up: Cold kitchen? Proof in a turned-off oven preheated for 30 seconds. Cozy dough = happy rise.
  • Brine is non-negotiable: Olive oil + water + salt = golden, savory magic on top. Don’t skip it.
  • Optional: Cold-proof it: Want deeper flavor? Let it rise in the fridge overnight. Bring to room temp before baking.
 
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