Focaccia, the beloved Italian flatbread, is easier to make at home than you might think. Sarah Pound’s straightforward recipe demystifies the process, delivering a golden, olive oil-rich loaf with minimal fuss.
Why This Recipe Works
Sarah’s method skips complicated techniques, relying instead on a slow rise for maximum flavour and texture. The result? A crisp crust with a light, airy crumb—perfect for tearing and sharing.
Ingredients You’ll Need
- 500g strong white bread flour
- 7g instant yeast
- 10g fine sea salt
- 400ml lukewarm water
- 4 tbsp extra virgin olive oil (plus extra for drizzling)
- Flaky sea salt and rosemary for topping
Step-by-Step Method
- Mix the dough: Combine flour, yeast, and salt in a large bowl. Gradually add water, mixing until a sticky dough forms.
- First rise: Cover and leave at room temperature for 12-18 hours—no kneading required.
- Shape and second rise: Pour 2 tbsp oil into a baking tin, add the dough, and stretch gently. Leave to rise for another 2 hours.
- Bake: Dimple the dough with your fingers, drizzle with remaining oil, sprinkle toppings, and bake at 220°C (200°C fan) for 20-25 minutes until golden.
Pro Tips for Success
“Don’t fear the sticky dough,” Sarah advises. “A wetter mixture gives focaccia its signature open texture. And be generous with the olive oil—it’s what makes the crust irresistible.”
For variations, try topping with cherry tomatoes, olives, or caramelised onions before baking.
