Authentic Focaccia Olive Oil
1/4 Cup
54 grams olive oil (in dough)
+ 2 Tbsp for Drizzling
Makes one 9x13 inch focaccia
Complete Focaccia Recipe
For One 9x13 inch Pan:
Dough Ingredients:
- • 4 cups (480g) all-purpose flour
- • 2 tsp instant yeast
- • 2 tsp salt
- • 2 tsp sugar
- • 1¾ cups (420ml) warm water
- • ¼ cup (54g) olive oil
Topping:
- • 2 tbsp (27g) olive oil (drizzle)
- • 2 tsp flaky sea salt
- • Fresh rosemary (optional)
- • Cherry tomatoes (optional)
Total Olive Oil: 6 tablespoons (81g) - 1/4 cup in dough + 2 tbsp on top
Why Focaccia Uses So Much Olive Oil
- Creates signature holes: Oil in dough creates air pockets when you dimple the surface
- Keeps it moist: Prevents focaccia from drying out, stays soft for days
- Golden crust: Drizzled oil on top creates crispy, golden bottom and edges
- Flavor carrier: Olive oil distributes herb flavors throughout the bread
Fun Fact: Traditional Ligurian focaccia uses up to 1/2 cup olive oil! The 1/4 cup version is a lighter adaptation for home bakers.
Extra Virgin vs Regular Olive Oil
✅ Extra Virgin (Recommended)
Density: ~0.91 g/ml (slightly lighter)
- • Best for drizzling: Fruity flavor shines on top
- • In dough: Adds subtle flavor
- • Cost-effective tip: Use regular in dough, extra virgin for drizzling
⚠️ Light/Pure Olive Oil
Density: ~0.92 g/ml (slightly heavier)
- • Neutral flavor
- • Works fine in dough
- • Same weight measurement (54g = 1/4 cup)
- • Less expensive option
Focaccia Baking Tips
🕐 Long Rise is Key
Let dough rise 1-2 hours, then refrigerate overnight. Cold fermentation develops flavor and creates better holes.
👆 Dimple Deep
Use oiled fingertips to press all the way to the pan bottom. This creates the iconic focaccia holes.
🔥 High Heat
Bake at 425°F (220°C) for 20-25 minutes until golden brown. The high heat creates crispy edges.