Focaccia – Easy, Flavorful, and Foolproof

Let's make some dough!

Ready to step up your sourdough game? This focaccia is the perfect follow-up to our Cannonball Loaf (Boule). 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. 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 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 actually quite easy. And when it comes out of the oven, golden and fragrant, you'll be proud that you learned how to bake this bread.

Focaccia Recipe

Ingredients:

- 320 g water

- 400 g bread flour (see the bread flour blog)

- 40–80 g mother dough

- 8 g salt

- 2 tbsp olive oil (plus extra for drizzling)

We recommend baking this plain the first one or two times you bake it. After you have experienced the feel of the dough and have a sense of what to expect, consider these optional toppings: rosemary, garlic, sea salt, cherry tomatoes, mushrooms, olives, jalapeños, or even raisins and walnuts.

Instructions:

1. In a mixing bowl, combine the flour and salt. Mix to incorporate.

2. Add the water and mother dough, 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 18–26 hours in moderate weather (8–16 hours in summer heat), or until it reaches 75–85% of its maximum size and is 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 (or up to 4 hours, or overnight in the fridge) while the oven preheats to 500°F.

8. Bake for 15–20 minutes. Pull from the oven and make sure 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: 320 g water to 400 g flour equals 80% hydration. This dough is slightly wetter than the 75% Cannonball Loaf, making it looser and easier to mix.

Baking and handling wetter doughs like focaccia builds experience. If you're ever a little heavy-handed with the water on a 75% dough, you'll stay relaxed instead of worried. You're also developing tactile experience — soon you'll be able to tell the difference between a 75% and an 80% dough by its look and its feel.

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

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