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Easy Bubbly Focaccia Recipe

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This Easy Bubbly Focaccia recipe guides you through making a fluffy, golden, and aromatic Italian flatbread with fresh rosemary and oregano, featuring a tender, bubbly crumb and a beautifully crisp crust. Using a simple dough with stretch and fold techniques, this focaccia is perfect as a snack, side, or base for sandwiches and is baked to perfection for irresistible flavor and texture.

Ingredients

Dough:

  • 500 g (4 ¼ cups) white bread flour
  • 8 g (2 ½ teaspoons) instant/fast action yeast
  • 10 g (1 ½ teaspoons) fine table salt
  • 1 teaspoon caster or granulated sugar
  • 27 g (2 Tablespoons) extra virgin olive oil
  • 425 g (1 + ¾ cups) lukewarm water

Topping:

  • About 2 Tablespoons chopped fresh rosemary
  • 1-2 teaspoons dried oregano
  • Extra virgin olive oil for drizzling (about 3-4 Tablespoons total)
  • Flaky sea salt

Instructions

  1. Prepare the dough: Mix together the yeast, salt, sugar, and bread flour. Stir in the olive oil and lukewarm water to form a well combined, sticky dough. Cover and rest for 15 minutes to allow initial gluten development.
  2. First stretch and fold: Wet your hands, scoop up a side of the dough, lift, stretch it, and fold it over the top pressing into the opposite side of the bowl. Repeat this around 8-12 times while turning the bowl. Cover and rest for 15 minutes.
  3. Repeat stretch and folds: Perform 4 more rounds of stretch and folds, covering and resting the dough for 15 minutes each time, to develop the dough’s structure and texture.
  4. Bulk fermentation: After 5 rounds, cover the bowl and allow the dough to rise at room temperature until doubled in size and very puffy, approximately 1 hour in warm conditions or up to 1 ½ hours if cooler.
  5. Prepare the baking pan: Line a 23 x 33 cm (9 x 13 in) baking pan with parchment paper, and drizzle 1-2 Tablespoons of olive oil on the base. If you have a non-stick pan, parchment may be skipped.
  6. Shape the dough: Gently scrape the risen dough into the prepared pan. Oil your hands and carefully stretch the dough to nearly fill the pan, allowing it to remain slightly smaller than the corners. Cover and let rise for about 1 hour until the dough spreads out, becomes bubbly, and jiggles when shaking the pan.
  7. Preheat oven: While dough is rising, preheat your oven to 230℃ (210℃ fan)/450℉/gas mark 8.
  8. Add toppings and dimple dough: Scatter chopped fresh rosemary and dried oregano evenly over the dough. Oil your hands thoroughly and press your fingertips into the dough from one edge to the other, creating evenly spaced dimples about 3-4 cm apart without deflating the dough.
  9. Drizzle and season: Drizzle 1-2 Tablespoons of olive oil over the dough, letting it pool in the dimples, and sprinkle flaky sea salt on top for added flavor and crunch.
  10. Bake the focaccia: Bake in the preheated oven for 20-25 minutes until the focaccia is beautifully browned and crisp on top.
  11. Cool: Remove from the oven and let cool for a few minutes in the pan, then transfer carefully onto a wire rack to cool completely to avoid sogginess at the base.

Notes

  • Refer to the full post for additional tips, details, and step-by-step photos for best results.
  • Weigh ingredients using grams for accuracy—cup measurements are less reliable for baking.
  • Wet your hands before performing stretch and folds to prevent dough from sticking.

Find it online: https://flavorspath.com/easy-bubbly-focaccia-recipe/