Baking Bread - #3 Focaccia - BLAD - 106

Learn how to make classic Italian focaccia following the episode #3 of my web cooking series Baking Bread.

It’s simple, it’s fun and it’s delicious.



Yield : 10 x 15 inch Focaccia

Difficulty : intermediate

Prep time : 20 min. + 35 mins for leavening

Baking time : 20 min.

Tools : wooden spoon
spray bottle
10 x 15 inch baking pan


1.1 lb. flour 00
7 gr active dry yeast
1 tsp sugar
1 1/2 cups lukewarm water
3 tbs Extra Virgin Olive Oil (EVOO)
1 tsp salt

Extra Virgin Olive Oil (EVOO) / coarse sea salt / lukewarm water , for glazing


– Proof the yeast adding 1/4 cup of lukewarm water and a teaspoon of sugar. Stir until dissolved and wait ’til bubbles form on top.

– In a large bowl combine flour and salt then make a well and add the yeast, the EVOO and the water. Stir together all the ingredients with a wooden spoon until a sticky dough forms.

– Drizzle with EVOO and cover with a kitchen towel. Allow to rest for 15 minutes.

– Grease with EVOO a 10 x15 inch baking pan.

– Transfer the dough onto the greased pan, then stretch it gently with the palm of your hands.

– With your fingertips, make little dimples on the surface of the dough.

– Drizzle with a generous amount of EVOO (2 tablespoons), coarse sea salt and spray some water over it.

-Preheat oven at 400 F degrees.

-Cover the dough again with the kitchen towel and allow to rest for 25 minutes.

-Remove the cover and make other dimples being very careful not to break the bubbles of the dough.

-Drizzle the dimples with EVOO.

-Bake for 20 minutes or until golden.

-Transfer the focaccia on wire rack and allow to cool before slicing.

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