Name: Italian Focaccia Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 6 Tbsp Ultra Premium Olive Oil (e.g. Cobrançosa); 1 Tbsp Basil Infused Olive Oil (for greasing the pan); 2 ½ Cups Lukewarm Water; 2 ¼ Tsp Active Dry Yeast; 1 Tbsp Granulated Sugar; 5 Cups All-purpose Flour; 1 Tbsp Sea Salt; Flaky Sea Salt (Saltwest Naturals); 2 Tbsp Neapolitan Herb Dark Balsamic (Optional); Optional toppings suggestions: 1. Red Onion, Garlic, and Black Olives. 2. Mushroom and Caramelized Onion. 3. Grape tomatoes, fresh thyme, and basil.

Italian Focaccia Recipe

Rated 5.0 stars by 2 users

Cuisine

Mediterranean

Author:

Peter Bohane

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

220

Proof Time

4-24 Hours

Looking for the ultimate no-knead focaccia? This recipe delivers a golden, bubbly crust with a soft, fragrant interior that’s irresistible. Infused with premium extra virgin olive oil, it’s a no-fail classic you’ll make again and again! This recipe makes a fairly large batch! Just use half the ingredients to make a smaller focaccia.

Cook Mode

Ingredients

Dough

6 Tbsp Ultra Premium Olive Oil (e.g. Cobrançosa)
1 Tbsp Basil Infused Olive Oil (for greasing the pan)
2 ½ Cups Lukewarm Water
2 ¼ Tsp Active Dry Yeast
1 Tbsp Granulated Sugar
5 Cups All-purpose Flour
1 Tbsp Sea Salt

Finish & Toppings

Flaky Sea Salt (Saltwest Naturals)
2 Tbsp Neapolitan Herb Dark Balsamic (Optional)
Optional toppings suggestions: 1. Red Onion, Garlic, and Black Olives. 2. Mushroom and Caramelized Onion. 3. Grape tomatoes, fresh thyme, and basil.

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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.

Check out our range of Ultra-Premium Olive Oil here.

1 comment

This turned out great. I let it rise in the fridge overnight and it was delicious!

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