Italian Focaccia
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Ingredients
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Ingredients
- Bread flour500 g
- Warm water375 ml
- Olive oil60 ml
- Active dry yeast7 g
- Sugar10 g
- Salt10 g
- Extra olive oil (for pan)60 ml
- Rosemary15 g
- Flaky sea salt5 g
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Instructions
Mix yeast, warm water, and sugar. Let bloom 5 minutes.
💡 Water should be 105-110°F
💡 Should get foamy
Add flour, salt, and olive oil. Mix to shaggy dough.
💡 No kneading needed!
💡 Dough will be very wet
First rise in oiled bowl, 1-2 hours until doubled.
💡 Cover with plastic wrap
💡 Longer rise = more flavor
Pour generous olive oil in pan. Add dough, stretch to fit.
💡 Don't skimp on oil
💡 Let rest if dough springs back
Dimple all over with fingers. Second rise 45 minutes.
💡 Deep dimples hold oil
💡 Should look puffy
Top with rosemary and salt. Bake at 425°F until golden.
💡 Bottom should be crispy
💡 Internal temp 200°F
Expert Tips
Pan Size Calculator
Quarter sheet (9x13): halve recipe. Half sheet (13x18): perfect fit. Full sheet: double recipe. Calculator adjusts thickness too!
No-Knead Magic
High hydration + time = gluten development without kneading. The wet dough creates the signature open crumb.
Topping Calculator
Classic: rosemary + salt. Garden: cherry tomatoes + herbs. Calculator adjusts baking time for wet toppings.
Nutrition Information
Per 1 square (1/8)
Includes olive oil
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