In a large bowl, mix together the water, olive oil, salt, and instant yeast.
Add the bread flour and mix until a shaggy dough forms and no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes.
Using wet or lightly oiled hands, perform a stretch and fold: Pull one side of the dough up, stretch it gently, and fold it over itself. Rotate the bowl a quarter turn and repeat 3 more times until all sides have been folded.
Cover and rest another 30 minutes.
Repeat the stretch and fold process 2 more times, resting 30 minutes between each round.
After the final stretch and fold, transfer the dough directly into a generously oiled 12-inch cast iron pan.
Stretch the dough outward gently to fit the pan as much as possible. Drizzle olive oil over the top so the plastic wrap won’t stick.
Cover and let rise for 60 minutes.
Using oiled fingers, dimple the surface of the dough all over. Drizzle with a little more olive oil and top generously with flake salt.
Bake at 425°F for about 25 minutes, or until deeply golden brown and crisp on top.
Let cool slightly before slicing.
Garlic Herb Oil
2 tsp fresh parsley, chopped
2 tsp fresh basil, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh oregano, chopped
1 tsp fresh garlic, minced
1/2 tsp black pepper
1/2 tsp crushed red pepper
1/4 tsp fine salt
1/2 cup olive oil
Mix everything together in a bowl until combined.
Serve alongside warm focaccia for dipping.
AnswerAdventure on
Very nice. A tip I learned when living in Italy, mix up a small amount of salted water and drizzle it into the dimples. Adds a bit more saltiness and helps the bread stay nice and moist on the inside.
Chaosfnog on
Watched a lot of your videos and appreciate the addition of weight measurements!
PookAndPie on
Never stop posting these. I really appreciate the effort that goes into narrating/giving measurements with the recipes and these videos have inspired me to try some new things.
I have a strong hankering for bread, now. lol
Kioz on
I think you forgot to add Olive Oil :).
Joke aside, nice stuff !
MandatorySaxSolo on
I do not like this bread when people make pictures with herbs on the top. I imagine one bite youd get a mouthful of rosemary, stem and all.
Kenny_Power55 on
Finally! Been awhile since I’ve seen someone actually articulate the process and show the technique, and post a recipe!
Sterling0393 on
I literally said WOW
czechhoneybee on
Your videos are awesome. Thank you for another new recipe to try!!
FatAssOrangeRhino on
You’re a lefty!? Just noticed for the first time that you’re chopping with the left hand.
11 Comments
Homemade Focaccia with Garlic Herb Oil
Focaccia Dough
2 cups water (500 g)
4 tsp olive oil (15 g)
1 1/2 tsp fine salt (11 g)
2 1/4 tsp instant yeast, 1 packet (7 g)
4 1/3 cups bread flour (650 g)
Olive oil, as needed
Flake salt, for topping
In a large bowl, mix together the water, olive oil, salt, and instant yeast.
Add the bread flour and mix until a shaggy dough forms and no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes.
Using wet or lightly oiled hands, perform a stretch and fold: Pull one side of the dough up, stretch it gently, and fold it over itself. Rotate the bowl a quarter turn and repeat 3 more times until all sides have been folded.
Cover and rest another 30 minutes.
Repeat the stretch and fold process 2 more times, resting 30 minutes between each round.
After the final stretch and fold, transfer the dough directly into a generously oiled 12-inch cast iron pan.
Stretch the dough outward gently to fit the pan as much as possible. Drizzle olive oil over the top so the plastic wrap won’t stick.
Cover and let rise for 60 minutes.
Using oiled fingers, dimple the surface of the dough all over. Drizzle with a little more olive oil and top generously with flake salt.
Bake at 425°F for about 25 minutes, or until deeply golden brown and crisp on top.
Let cool slightly before slicing.
Garlic Herb Oil
2 tsp fresh parsley, chopped
2 tsp fresh basil, chopped
2 tsp fresh rosemary, chopped
2 tsp fresh oregano, chopped
1 tsp fresh garlic, minced
1/2 tsp black pepper
1/2 tsp crushed red pepper
1/4 tsp fine salt
1/2 cup olive oil
Mix everything together in a bowl until combined.
Serve alongside warm focaccia for dipping.
Very nice. A tip I learned when living in Italy, mix up a small amount of salted water and drizzle it into the dimples. Adds a bit more saltiness and helps the bread stay nice and moist on the inside.
Watched a lot of your videos and appreciate the addition of weight measurements!
Never stop posting these. I really appreciate the effort that goes into narrating/giving measurements with the recipes and these videos have inspired me to try some new things.
I have a strong hankering for bread, now. lol
I think you forgot to add Olive Oil :).
Joke aside, nice stuff !
I do not like this bread when people make pictures with herbs on the top. I imagine one bite youd get a mouthful of rosemary, stem and all.
Finally! Been awhile since I’ve seen someone actually articulate the process and show the technique, and post a recipe!
I literally said WOW
Your videos are awesome. Thank you for another new recipe to try!!
You’re a lefty!? Just noticed for the first time that you’re chopping with the left hand.
2 cups “Warder”