This easy focaccia recipe yields a golden, crunchy crust with a soft, airy interior and impressive large bubbles. It's beginner-friendly and perfect for adding your favorite toppings like basil pesto and olives.
Ingredients extracted via AI
450 g water6 g instant dry yeast1 PL honeysaltolive oilbread flourbasil pestoolivessea salt flakes
Procedure generated via AI
Pour 450 g of tap water into a large mixing bowl.
Add 2 teaspoons (6 g) of instant dry yeast and stir well.
Mix in 1 tablespoon of honey, salt to taste, and enough olive oil, then whisk everything together.
Gradually add 450 g of bread flour (about 12% protein), stirring until a sticky, soft dough forms.
Cover the bowl and let the dough rest for 1 hour to fully hydrate the flour.
Lightly wet your hands with water to prevent sticking and perform the first stretch and fold: gently stretch one side of the dough and fold it over the opposite side; rotate the bowl and repeat several times.
Cover the dough again and after 30 minutes, perform a second stretch and fold.
After the second stretch and fold, either cover the dough and refrigerate overnight or let it rise at room temperature for 1 more hour for the final proof.
Grease a baking sheet with olive oil or line it with parchment paper if it isn't nonstick.
Carefully transfer the dough onto the baking sheet and gently stretch it to cover nearly the entire surface, being careful not to break the air bubbles.