Delicious and simple focaccia recipe – have you ever tried this type of bread? It’s italian, super soft & fluffly. It’s so good as an appetizer bread or to make the most delicious sandwiches!ad
As most italian food, it has plenty of extra virgin olive oil in the recipe! The best part: this focaccia recipe is easy to make and the ingredients are simple. You can sprinkle salt on top or go a little more sophisticated with toppings. Whatever you prefer!
How does the focaccia crumb look?
Look at the photo below, it’s airy and you can even see all the bubbles on top. That is our goal with this focaccia recipe!
What type of flour do I need to make this focaccia recipe?
I used All Purpose King Arthur flour for this focaccia recipe. Make sure you stick to all purpose as its the one that works with the recipe.
Remember that you can’t substitute the flours in a recipe for the one you like or have at home… because all flours behave differently!
How do we get an open and airy crumb?
To get an open soft crumb there are 2 important things:
First – you need a hydrated dough that is flexible enough to create those air pockets.
Second – we need the yeast to do its work, which is to produce C02! These microorganisms feed on the sugars they find in the flour producing as a byproduct CO2, which will create those beautiful air pockets!
What type of yeast will I need to make this focaccia recipe?
You need to get at the stores Instant Yeast, also what is called Bread Yeast.
Click here to check it out. Try to avoid getting Active Dry yeast, as you need to activate it in water first. So it’s nice to avoid an extra step.
Do I need a stand mixer to make this focaccia recipe?
Yes! the amount of olive oil this recipe has makes it difficult to do it by hand. You will need your dough hook for this!
Can I make this focaccia sourdough? using my sourdough starter?
Remember that all recipes are different, and you wouldnt be able to replace your sourdough starter for the yeast in this recipe. Check out my sourdough focaccia recipe here!
Baker’s Math and Recipe
On the x1 column are the measure to make one focaccia – if you want to make 2 follow the measure on column x2!
| x1 | x2 | ||
| Ingredients | Baker’s Math | Grams | Grams |
| All Purpose Flour | 100% | 560 | 1120 |
| Water | 65% | 370 | 740 |
| Olive Oil | 13% | 70 | 140 |
| Salt | 2% | 10 | 20 |
| Instant Yeast | 1% | 10 | 20 |
| Total | 181% | 1020 | 2040 |
Focaccia Recipe & Spring Decor Tutorial
Equipment
- Stand mixer
- Dough Hook
- Kitchen digital scale
- Cake Pan 9×13''
- Medium size bowl
- Plastic wrap
- Pairing knife
Ingredients
- 560 Grams All Purpose Flour I used King Arthur Flour
- 370 Grams Water room temperature
- 70 Grams Extra Virgin Olive Oil
- 10 Grams Salt fine
- 1' Grams Instant Yeast
Instructions
- Using your stand mixer, put all the ingredients inside except for the olive oil.
- Start mixing using your dough hook on low speed. Once all the ingredients are incorporated start slowly adding the oive oil. Once you've poured all of it gently start speeding it up. Mix until all the olive oil has been absorbed by the dough (have patience it will take a wihle).
- Take the dough out of the mixing bowl and place it in a medium sized bowl. Let the dough rest covered with plastic wrap for 20 minutes
- Flour your working surface and take the dough out of the bowl. Knead it until you feel it's soft and smooth
- Grease your cake pan, and place the dough inside making sure it covers the entire surface. Let it double in size. It should look bubbly.
- Drizzle olive oil on top, poke with your finder and add any toppings you like. Try making my spring design, you will love it!
- Bake at 450°F for 25 minutes.
How did I decorate it? Check out the video below!
