Focaccia
A soft, airy focaccia with a golden crust, dimpled surface, and plenty of olive oil. Easy to prepare and baked to perfection - delicious served warm with extra olive oil and sea salt.
Updated : 25 November, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Flour
7 grams
Dry yeast
2 tablespoon
Olive oil
2 teaspoon
Salt
400 milliliters
Water
splash
Olive oil
pinch
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the flour, yeast, olive oil, salt, and 300ml/10½fl oz of the water into a large bowl. Gently stir with your hand or a wooden spoon until a rough dough forms, then knead the dough in the bowl for 5 minutes. Gradually add the remaining water as you knead to create a soft, sticky dough.
Step 2
Stretch the dough inside the bowl: pull one side up, fold it into the centre, turn the bowl 90 degrees, and repeat. Continue this process for about 5 minutes.
Step 3
Tip the dough onto an oiled work surface and knead for another 5 minutes. Transfer it to an oiled bowl, cover, and leave to rise until doubled in size - around 1 hour, depending on room temperature.
Step 4
Line a large baking tray (or two smaller trays) with baking paper and oil the base. Tip the risen dough onto an oiled surface and flatten it slightly (cutting it into two pieces if you're using two trays). Transfer the dough to the prepared tray(s), pressing it out with your fingers to reach the corners.
Step 5
Leave the dough to prove, uncovered, for another 1 hour.
Step 6
Preheat the oven to 220°C.
Step 7
Drizzle the dough generously with olive oil, sprinkle with fine sea salt, and use your fingers to press dimples all over the surface. Bake for 20 minutes, or until golden-brown and cooked through.
Step 8
Once out of the oven, drizzle with a little more olive oil. Serve warm or hot.
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