5-Minute Focaccia – Easy, Flavorful, and Foolproof

Introduction:
Let’s make some dough! Ready to step up your sourdough game? This 5-minute focaccia is the perfect follow-up to our 5-Minute Sourdough recipe. Crispy on the outside, airy and flavorful on the inside, focaccia is an easy, crowd-pleasing bread that’s ideal for beginners and seasoned bakers alike.

Why It Matters: Focaccia dough is wetter and looser than a boule, making it easier to mix and handle. At 80% hydration, it’s a great introduction to working with slightly higher hydration doughs. Unlike a boule, which requires tight shaping, focaccia is a flat or pan bread. Just stretch it out, dimple it, and let the oven do the work. The higher water content keeps the dough light and airy, perfect for soaking up olive oil and absorbing toppings like rosemary, garlic, and sea salt.

When I first introduced focaccia to my bread students, they were intimidated by the sticky dough. But once they got past that initial hesitation, they realized how forgiving focaccia can be. It’s one of those breads that looks impressive but is almost impossible to mess up. And when it comes out of the oven, golden and fragrant, you’ll be proud that you learned how to bake this bread.

5-Minute Focaccia Recipe:

Ingredients: • 320 g water • 400 g bread flour (bread flour provides better structure and a fluffier crumb, but AP flour will work if that is all you have) • 40-60 g active sourdough starter • 8 g salt • 2 tbsp olive oil (plus extra for drizzling) • We recommend baking this plan the first one or two times you bake it but consider these optional toppings: rosemary, garlic, sea salt, cherry tomatoes, mushrooms, olives, jalapenos, or even raisins/walnuts

Instructions:

1. In a mixing bowl, combine the flour and salt. Mix to incorporate.
2. Add the water and starter, mixing until all the flour is hydrated. Cover and rest for 30 minutes.
3. Perform two rounds of stretches and folds, allowing 15-30 minutes between each.
4. Let the dough ferment for 12-18 hours, or until doubled in size and bubbly.
5. Generously oil a baking sheet, pie pan or cast-iron skillet. Gently transfer the dough and stretch it into an even layer.
6. Dimple the dough with your fingertips, drizzle with olive oil, and add the desired toppings.
7. Let the focaccia rest for 30-60 minutes while the oven preheats to 500°F.
8. Bake for 15-20 minutes. Pull from the oven and ensure it isn’t sticking to the pan.
9. Return the pan to the oven and bake another 5-15 minutes, or until golden brown and crispy.
10. Let cool slightly before slicing and serving.

Extra Credit: 

Notice the ratio of water - 320 g / to flour - 400 g. This equals 80% hydration. This dough is slightly higher in hydration than the 75% dough in the 5-Minute Sourdough, making it looser and easier to mix. Baking/handling wetter doughs like focaccia will give you more experience and allow you to be relaxed if you were trying to bake a 75% hydration dough but you were a little heavy-handed with your water. Additionally, you are developing more tactile experience — soon you will be able to know the difference between a 75% and an 80% dough (by its look and by its feel).

Conclusion:
Your journey to sourdough mastery continues here. Follow this simple recipe, get creative with toppings, and elevate your bread-baking game one golden, olive-oil-soaked bite at a time.

Until next time, let's give thanks for our daily bread…