Directions
Activate the yeast: In a large bowl, combine lukewarm water, yeast, and sugar. Stir gently and let sit for 10 minutes until foamy.
Mix the dough: Add flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy, slightly wet dough forms, with no dry spots. If it is too dry, add a little more water. If it is too wet, add a little more flour.
First rise: Pour 4 tbsp olive oil into a large bowl. Transfer the dough to the bowl and turn to coat in oil. Cover with plastic wrap and refrigerate for 8–24 hours, or until doubled and bubbly. For a quicker rise, leave at room temperature for 3–4 hours.
Prepare the pan: Oil a 9x13-inch pan or rimmed sheet pan with 1 tbsp Basil Infused Olive Oil. Punch down the chilled dough and turn it a few times in the bowl. Transfer it to the prepared pan.
Second rise: Pour any remaining oil from the bowl over the dough. Let it rise uncovered in a warm spot for 2-4 hours, until doubled in size.
Shape & dimple: Preheat the oven to 450°F (230°C). Lightly oil your hands and stretch the dough to fit the pan. Dimple the surface with your fingers to create small pockets.
Top & Bake: Drizzle the remaining 1 tbsp olive oil over the dough. Sprinkle with flaky sea salt and add your chosen toppings if desired. Bake for 25–30 minutes until golden brown.
Finish & Serve: Optionally, brush with more olive oil or drizzle Neapolitan Herb Dark Balsamic over the bread. Enjoy warm or at room temperature.
Recipe Note
If you want a focaccia with more structure, try using the stretch and fold method:
- Mix the dough and let it rest for 1 hour.
- Stretch and fold the dough over onto itself 4 times (once from each side).
- Repeat this 3 more times, every 30 minutes over the next 1.5 hours.
- Transfer to a well-oiled baking tray and let it rise until puffy and bubbly—this can take 2–4 hours at room temperature or overnight in the fridge for better flavour.
*This stretch & fold method strengthens the gluten and creates a crispy crust with a soft, airy center.
** Pro Tip: Patience is key! The longer the dough ferments, the better the flavour and texture. For extra bubbly focaccia, let it rise overnight in the fridge before baking.
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