My master recipe focaccia..

This lovely vision was created by using my master recipe process and converting it to make focaccia; by using my recipe and process all the way through to the morning after the overnight prove, you can then use the dough to create this lovely bread.

NOTE: if your dough has proved overnight and is reaching the top of the bowl or hitting the shower cap by the early morning but you’re not ready to use it yet, gently do one round of pulls and folds to calm it down a bit, then cover it again to allow it to grow and fill the bowl again over the next 2-3 hours for when you want to use it.

For this focaccia, I scaled down the quantities of my usual recipe, but you can keep them exactly as they are to make a bigger loaf than mine, or use the quantities below to make a smaller version.

Ingredients

300g strong white bread flour

210g water

30g bubbly active starter

1/2tsp salt or to taste

Additions: rosemary, garlic, or whatever you fancy!

Method

*The details for my master recipe and process are in links to the left of your screen.

Following the process up to the morning after the overnight prove, prepare a large baking tray by liberally drizzling it with a good amount of olive oil.

Using a bowl scraper or your hands, gently ease the bubbly risen dough from the bowl and let is fall onto the tray; it will pretty much plop onto the tray, which is fine, just take care not to handle it roughly or press out any of the lovely bubbles.

Gently turn the dough over so that it is all covered in olive oil and cover loosely with a large plastic bag or cling film and leave it on the counter to prove again for 1.5 – 2 hours.

Heat your oven to 200C fan (220C non fan).

Using your fingertips, push the dough out to a rectangular/oval shape until it’s about 1″/2-3cm thick. Use your finger tips to firmly press dimples all over the dough.

Sprinkle or place whatever toppings you choose over the dough; here I’ve used dried rosemary and sliced garlic (not too thinly sliced).

Bake for 17-18 until browned, or longer if you’re using a bigger dough at the start. If like me your oven has a hot spot, turn the tray round half way through.

Ease off the tray and place on a rack to cool. Resist the temptation to cut into it whilst it’s piping hot.

Cut when ready to consume and enjoy!

For more detailed focaccia recipes, check out my books: find focaccia made with added wholegrain flours in this book, or my master focaccia recipe and focaccia pizza recipe in this book.

This makes a lovely holey light focaccia with a nice crunchy base.

86 thoughts on “My master recipe focaccia..”

  3. Can’t wait to try this! Just a quick question, if I wanted to actually mix in one of the additions to the dough itself (I’m thinking rosemary), at what stage would I do that? Thank you for all your insight! It’s a godsend for a new, overwhelmed baker 🙂

  4. It’s my pleasure 🙂 feel free to ask questions.
    I’d mix it in during one of the sets of pulls and folds…maybe the 3rd or 4th set.
    I wonder, could you let me know if you get this reply please?

  5. Elaine, it is great. I tried focaccia once but I added oil to all ingredients straight away. It was great, but I will try your method. Thanks for sharing your experience.

  7. It is absolutely necessary to us oil. I don’t use any type of oil unless I absolutely have to. It looks like you still used baking foil, would just parchment paper work without oil. I do it with pizza crust all the time but have never made fococcia before and I am intrigued if it will worked. Thank you!

  8. Molto brava Elaine. Now you’re in my family lane, lady. I’ve been making Samin Nosrat’s Lugurian-style Focaccia this winter, but only for company or a client because I can’t be trusted not to eat too much! Glad to have the foodbod version.

    May I add the quality of the EVOO is paramount? 💁🏻🇮🇹♥️

  9. Elaine…would this recipe work with Einkorn fall purpose flour? It’s a small enough recipe that I will try it (when I get home from a holiday in Mexico in a week!). It’s been torture seeing all this pictures and not being able to participate!

  10. Hi, olive oil is authentic when it comes to making focaccia, for the crust and flavour; however, if you would prefer not to use it, you will still get the texture and joy of the bread. I’d definitely try it with parchment paper and maybe sprinkle the parchment paper with coarsely ground semolina to ensure it doesn’t stick and aid the crunch?

  11. Hi, yes, please do, thank you 🙏🏻🙏🏻
    I’m so glad you approve, thank you 💖💖 (I won’t be making too much of it either, it’s far to easy to eat!!)

  12. Hi, definitely try it. I made a loaf last week which was 50:50 einkorn and spelt and it worked perfectly..

  15. This was perfection. Simple, pure pleasure. I topped with caramelized red onions and rosemary. Thank you Elaine for Your a great recipes and above all your guidance in all things nutritious and wonderful to eat.

  17. Wow, wow… Elaine, how great you recipe works. I just did my focaccia. It is fantastic… Thanks a lot for sharing your experience. I placed foto report in Instagram….

  18. Wow, wow… It is fantastic… Thanks, Elaine. I just did my focaccia using you recipe. It is great. Thanks a lot for you advices. I placed photos as report in Instagram. Thanks again.

  21. Hi Elaine I can’t seem to find your focaccia recipe. I keep looking and the left of my screen no link to the recipe. Could you send me the link.

    Thank you

    Marisa

  23. Hi Elaine thank you for all your recipes and thank you for letting me join your group.

    Marisa from Elora Ontario Canada

  27. Made it with cheese in and on top,mixed a little bit of mixed herbs in and cut the garlic like you said. It was fantastic, I have never made this before, but I will all the time now. When cold I cut it into the little squares, and froze them. So easy to pop a couple in the microwave. Making more now. Thank you

  29. Thanks for this Excellent recipe. Thanks a lot for sharing this with all of us you really know what you are talking about! Bookmarked. Kindly also visit my site =). We could have a link exchange arrangement between us!

  31. This made some of the best focaccia bread I have ever tasted. Folded in some sundried tomato in the third fold and topped garlic, rosemary,caramelized red onions, pepper, roasted garlic and onion infused sea salt, and parmesan cheese. Absolutely n love with this bread. Yummy. Thank you.

  34. Not sure what you mean by US measurements, but it can easily be converted to whatever you use 👍🏻

  35. I have been using this recipe while we are in lockdown. It is amazing. I am using it it to bake an olive focaccia this morning but have previously tried caramellised red onion with parmesan aand also the traditional garlic and rosemary. Also tried the latter with a 50/50 mix of wholemeal and white bread flour. All have worked superbly well. I limit myself to once a week because it literally flies off the tray – have never had the chance to freeze any.

  37. Hi , I am making my first focaccia and am used to overnight proofing in the fridge, would I let the dough come to room temperature before continuing??? I’m having fun playing with my dough!!!

  38. Hi, yes, let it come to room temp so that you can work with it 👍🏻 have fun!

  39. Can I reduce the recipe to exact half and expect the same results ma’am?

  41. Hi Elaine, have you tried making Focaccia with the cold oven method? Just loving using that for your master recipe loaf and wondered if that would work for this too? Loving all your recipes and methods! Thank you xx

  42. Hi, thank you 🙏🏻🙏🏻 I haven’t but I’ve baked everything else from cold so I’m sure it would work 👍🏻👍🏻 x

  43. made it just like in recipe, just added fresh small plum tomatoes halved. tastes great, brought memory about Italy. i made few foccacias before, this one is definitely up there on the top 2. it has stuck around perimeter, i made it in stainless steel tray that was great in terms of size and i did not use foil, will do next time. I wonder if you have tried to do buckwheat version? we tried it in Northern Italy few years ago but i could not get recipe that worked yet. will experiment next time with may be 20-30% of buckwheat flour since it does not have gluten. any suggestions on adding more / less water ? Thank you

  44. Thank you so much! I haven’t tried a buckwheat version I’m afraid…let me know if you experiment with it 👍🏻👍🏻

  45. Pingback: Making sourdough in hot temperatures – The home of great sourdough

  46. Wish I had found this yesterday I think my bread over proofed. I had one in the oven and one on the counter the next thing I knew it was at the top of the bowl I’m baking it this morning I’m hoping it’ll be OK, but I see the wisdom in everything you have said here would’ve been a nice opportunity to try This recipe. Trying to accomplish too much and too little time, in hot weather. Thank you so much for the recipe, now I know how to do a switch thanks so much Elaine you’re awesome.

  48. Loving your recipes Elaine. Just wondering if I get it to the stage for baking, coukd it be left in the fridge overnight and baked in the morning?. I want to take some to friends at the weekend and would love it fresh from the oven but we’re leaving after breakfast. Thanks

  49. Thank you 🙏🏻 you’d have to test it and see, I haven’t done it that way myself..

  50. I’m making my third batch of foccacia. I added tomatoes, cheese and caramelised onions to the first couple – froze them and they were perfect for teenager snacking! I’m making another one now with garlic and herbs from the garden. Such a great recipe and it tolerates various tweaking! Thanks Elaine, your blog and website have kept me sane during shielding and lockdown.

  52. Making tonight for friends. First focaccia – cannot wait! TY for the recipe.

  54. This recipe is just brilliant. I topped mine with olives and rosemary and sea salt. Dare I say its probably the best focaccia I’ve eaten… not being big headed, its all down to the master recipe.
    Delicious and light and mmmmmmmmmmmm

  56. I had my doubts as my initial dough was rough – I couldn’t imagine it getting bubbly overnight. I was wrong – I woke up to a soft, bubbly dough. Turned out beautifully

  58. Hi ,

    Looks so good but I can’t find the main recipe in the left of my screen!
    Could you pls share it
    Thanks 😊

  60. I don’t understand how to use your over proofed dough here? This is a recipe from scratch, not “now take your overpriced” dough and place it on a cookie sheet. Is that all you do it put it on the sheet and bake?

  62. Tried your sourdough focaccia with olives. Just on top, with lots of rosemary. Thought I had added too much olive oil and I was really worried but it was just right. Next, after a suggestion, with chopped olives in oil added at last fold and more halved olives pressed in on top. Third for our NYE party as before in all respects but with chopped olives added at first fold. Sensational. Although late in this thread it just had to be shared.

  64. Thank you for all your wisdom! I have my starter going for this focaccia but I was what size pan I should use for the dough.

  66. I like to add 3 tablespoons of olive oil into the dough recipe and then drizzle with 4 tablespoons before baking. Other than that your recipe is pretty much the same as mine. I love focaccia and find the extra bit of oli in the dough really gives it a great flavour and texture.

  69. It’s all in the post with extra details in my master recipe 👍🏻

  70. Thank you! I prepared the dough yesterday and left it on the counter overnight as in your master recipe for bread. For the focaccia, should I put the dough into the pan and refrigerate overnight or bake today? Thanks again!

  74. Hi I made the foccacia last week for lunch and it was delicious! But now I want to make it for dinner – so how do I handle this? Based on recipe, you use the dough from the overnight prove and then wait the 1.5-2 hours …can I just leave it on the counter for most of the day and make for dinner around 5 pm? Will it work? Thank you!

  75. Hi, great news!
    After the over night prove put the bowl of dough, untouched and covered, in the fridge, then get it out later when you want to continue with the process. Allow it time to come back up to room temp then continue with the recipe.
    Don’t leave it on the counter all day because it will over prove. By putting it in the fridge you basically put a stop on the process until you want to start it up again.
    I hope this helps

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  79. Made my first sourdough focaccia today. Sundried tomato paste, sliced garlic, grated mature cheddar & sprinkle of parsley – an experiment in flavours using up remnants! Smells divine..

  81. You mention that this is a scaled version of your usual recipe….I would like to make a larger batch that would fit a standard home oven sized baking sheet. Can I simply double the recipe or does it not work like that? 🙂 I made it with this exact recipe last week and it was wonderful!, we just want more of the goodness!!! Thanks!

  82. Hi, yes, it works exactly like that, you can scale the recipe up or down as you wish 👍🏻👍🏻👍🏻

  83. How long would you bake the focaccia for if the ingredients had been doubled. Double the time or just until the surface is browned? Thank you!

  84. Hi, you won’t need to double the time, it depends on the size of the pan and thickness of the bake as much as anything. I’d bake it for the usual time then assess how much longer it needs..being browned on top would be a good indicator.

  85. I snipped some very fragrant Greek basil into my dough on the 4th set of folds before the overnight prove. I added some more of the herb to the top of the dough along with some Parmesan shavings just before baking. To give some extra flavour I used basil infused extra virgin olive oil in my baking tray. I thought the finished bread might be too oily for my taste but the finished result was excellent.

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