AMAZING FOCACCIA BREAD | How to Make it in 6 Easy Steps

Italian focaccia bread is a fantastic gateway to the the world of bread making. This recipe simplifies the dough making process, step-by-step, in a way that's easy to understand. The results are truly amazing.

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GARLIC AND ROSEMARY FOCACCIA DOUGH
(makes one 9"x13" bread)
All-Purpose Flour, 100% – 600g (4 1/2 Cups)
Warm Water, 75% – 450g (2 Cups)
Coarse Sea Salt, 1% – 6g (3/4 tsp.)
Extra Virgin Olive Oil, 3.3% – 20g (2 tbsp.)
Active Dry Yeast, 0.15% – 1/4 tsp. (Instant is good too or 4-5g fresh yeast)

TO TOP THE DOUGH
Garlic Confit, as needed
Fresh Rosemary, as needed
Coarse Sea Salt, as needed

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TIMESTAMPS
Intro – 00:00
Why Focaccia is great for beginners – 00:11
Mixing the Focaccia dough – 00:55
Why folding dough makes great bread – 02:37
Folding the Focaccia dough– 02:52
First Fermentation – 03:21
Cold Fermentation – 03:38
Placing Focaccia dough in pan – 03:58
Final proof & dimpling the dough – 05:01
Topping the Focaccia – 06:22
Baking the focaccia – 07:06
Cutting the focaccia – 07:43
Outro – 08:15

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#focaccia #kitchenandcraft

[KitchenCraftFood]

(1) Mix (2) Fold/Knead (3) Bulk Ferment (4) Proof (5 )Dimple (6) Bake. That's it! So what do you think? Will you give this recipe a try?

[nellious]

Tried both gordon ramsay and Jamie Oliver’s, and I made yours today, dude, yours is THE BEST. Super chewy and almost taste like pizza ! So good ! Thanks 🙏

[michaelnoel]

Just a note from an old timer. I've been making all sorts of bread doughs in restaurants for the past 40 years and training newbies how. I can say without fear of contradiction; although some of my procedures are minorly different; that your explanation, procedure, and tips are nothing shy of excellent!!! I can't imagine anyone blowing this recipe... It is nothing shy of excellent AND it tastes damn good... Good Work!

[paulsantos]

Good morning, I hope you get a chance to read this comment, let me start off by saying I turned 67 years old Saturday, I have always wanted to make homemade bread but never really took the plunge. My wife’s youngest daughter is an incredible baker breads cakes, I have been begging her to teach me to make focaccia for quite some time, to no avail so I am so happy that I found this Recipe at your YouTube channel. I figured I would celebrate my birthday by making this which by the way it came out amazing I did everything that you explained and my dough after 18 hours in the fridge was almost tripled in size easily went into a 9 x 13 pan. I followed your steps precisely, I topped it with cherry tomatoes halves, Kalamata olives and garlic confit. Thank you for taking the time and the patience to explain this at a comfortable Pace, and answering everybody’s potential questions before they were asked. You’re an awesome guy and I plan on watching more of your videos. I wish I could post a picture here of what the bread looked like because it was just pure heaven thank you again brother God bless you.

[LenaC]

I’ve been coming back to this recipe for years. It’s fail proof. Can’t say how much I appreciate recipes like this. ❤ Always always always comes out amazing.

[xNinjaTYPHOON]

I hope you see this man, but I’m an aspiring chef myself 22 now. I started cooking at an early age around 6 or 7 learning basic cooking essentials in the kitchen as much as I could. Your videos have made me appreciate the beauty of cooking again, and I can’t thank you enough for that.

Sincerely,
Matthew Hogue

[wygilgamesh]

Ing:
600g/ 4 1/2 C all purpose flour
1/4 tsp dry active yeast
450 g warm water (100-105°F)
Sea salt
2 tbsp Extra virgin olive oil
Toppings (rosemary, garlic, sea salt, basil, olives, tomatoes, etc)

Steps:
-Mix together dry ingredients (flour & yeast)
And make a well.
-Mix water and salt in different bowl
-Add the water mixture and olive oil to the flour mixture.
-Mix the mixture, pinching the dough once in a while to incorporate the dough with the ingredients.
-Transfer the dough to a lightly oiled large bowl.
-Start stretching the dough over itself 3-4x
-Cover the dough for 20 mins and do the stretching for another 3-4x. The dough should look smooth and shiny and has some resistance when poked.
-Cover the dough with plastics wrap until it double in size( over night).
-Oil the baking pan and transfer the dough into it.
-Press and stretch the dough to the edge of the pan. Spread it as much as u can.
-Cover the dough to rise the second time for 1 hour.
-Dip fingers in water and make indents in the dough.
-Cover the dough again and proof for another 45mins-1 hour. (Until it jiggles).
-Top the dough with your preferred toppings.
-Bake for 15-20 mins in 450°F.
Writing this to myself haha
Thank you for the recipe!! 🎉

[marcellamangiapane]

I can’t tell how many times I’ve made this recipe by now! I love it and this has inspired me to create my own little bread baking business. I like to top it off with assorted veggies and create different flowery scenes! Really cool! Thank you for the foolproof recipe!

[horatiosmummy]

Being a Brit, i've obviously tried all the "local chefs" Jamie, Gordon, Mary etc etc, this is the most simple recipe, and tastes almost as good as the foccacia I get when back in Italy :-)

[Kirsteen_]

Just made your Focaccia bread, my first attempt at making this bread and my partner, who is a chef 😆 just told me it's the best Focaccia he's ever tasted ! Greetings from Scotland, will try more of your recipes thanks 👍

[AS-xilp]

I came back to let you know I made this today and my nieces and their mom absolutely loved it!!!! I followed your recipe, with the exception of a couple of modifications. I didn’t not let it rest overnight, but about an hour. However, I did all the little rests throughout the day, taking about 4-5 hours from prep to final product. I used 400ml of water instead of 450ml. It came out absolutely perfect. I had amazing bubbling, rise and some big air pockets. Super crusty outside and soft inside. the garlic fancy thingy?! Heaven! Thank you so much for this recipe

[TheGrangie]

I make bread. A lot of bread. But never focaccia. This recipe is beautiful! I made this as written, and was absolutely perfect and delicious. I was so proud of this bread I bragged to everyone who would listen! Thank you!

[FarmWife]

60 year old seasoned home bread baker here. But I hadn't heard of confit until a few days ago. I will be making this recipe for a family dinner next week! I can almost smell the delicious already! Thank you for this!

[rc]

I have been struggling with various focaccia recipes and recently found your video. I made your recipe and the results were nothing short of spectacular! The results of every step was exactly as described, and the focaccia baked perfectly even with my less than perfect oven. I had to bake it for 25 minutes, but that did not alter the results or the delicious taste. Thank you for sharing your expertise!

[ggaston]

Really appreciate the additional details (Water temperature, exact flour measurements, dough folding methods, description about the yeast and the 'wet' finger to dough method). I have used and Bookmarked this recipe and make this bread at least once a month. Thank you for the specific details and, your great enthusiasm describing the preparation of such a wonderful meal staple!. THANK YOU! I am truly inspired!

[vanniedahilig]

I made this today and it tastes good. I need to tweak it a bit since I live in a hot country. Instead of overnight in fridge i just did an hour and instead of putting it in oven with lights on, i just stick it outside

[whiskyshorts]

Just made this as per your instructions and it was incredible - so hard to get Focaccia in UK supermarkets so great to have a really easy recipe to follow. I started last night after tea and did the folds in between Call of Duty rounds, finishing it off today between Teams calls at work.

Thanks for sharing this recipe 😋

[Taste-And-See]

I can't thank you enough for making this so easy. I tried this recipe 3 days ago (Feb. 19, 2023) & the bread came out perfect. 👍🏾 My only problem is, it barely lasted 24 hrs.😂😂 It was so good my mom and I devoured it. We had it for breakfast, snack, etc. The good news is, I'm making another one as I type this comment. I plan to gonna experiment with different toppings next time around.

[marjorieallen]

I made this recipe today for Thanksgiving, it was a hit! Everyone loved it. It had such a nice crisp on the outside and was so airy and light in the middle. Thank you so much, I will definitely be making this again soon.

[zulemanaciff]

This is the best focaccia recipe, don’t look farther. I’ve been doing this bread for every occasion I have and it’s always a hit! Delicious and moist. Easy to make and so tasty!