Authentic Focaccia Recipe

Focaccia is an Italian flatbread made with flour, water, extra virgin olive oil, yeast and salt. The recipe is very easy and quick to make.

These ingredients are for a 25x40 cm (10x16 inches) baking sheet.

Course Bread

Cuisine Italian

Prep Time 2 20

Cook Time 15

Total Time 2 35

Calories 217

1 teaspoon (3 g) dry yeast
¾ cup + 1 teaspoon (185 ml) water at room temperature, divided
(2¾ cups (330 g) all-purpose flour
2 tablespoons+1 teaspoon (22 g) extra virgin olive oil + extra to brush the baking sheet
1 teaspoon malt barley syrup or sugar
1 teaspoon (7 g) salt
1 large red onion thinly sliced (optional)
To drizzle on the focaccia:
1½ tablespoon (20 ml) hot water
1 tablespoons (9 g) extra virgin olive oil
1¼ teaspoon (9 g) salt

Start by dissolving the dry yeast in ¼ cup + 1 teaspoon (65 ml) of water and the salt in ½ cup (120 ml) of water.
In the bowl of your stand mixer, put the flour, extra virgin olive oil, malt and the water+yeast.
Mix for 6 minutes at speed 1 then add the salted water and knead for another 4 minutes at speed 2. (If you don't have a stand mixer you can do it by hand).
Cover the stand mixer bowl with cling film and let the dough rest for 20 minutes.
Brush a 10x16 inches (25x40 cm) baking sheet with extra virgin olive oil and gently stretch the dough with your fingers until it covers the baking tray. If the dough resists as you flatten it, let it rest 2 minutes, then try again.
Let it rise for 30 minutes in a place away from draughts, for example in the oven switched off with the light on.
Prepare the mixture to drizzle on the focaccia, mixing the ingredients with a whisk.
Pour it on the dough
then spread it evenly with a brush.
Using your fingertips, press the dough down onto the tray to create lots of little holes.
Sprinkle evenly the red onion over the dough.
Let it rest for another 60 minutes.
Preheat the oven to 425°F (220°C) and bake the focaccia for 15/20 minutes, until it looks golden.
When it's cooked, put it on a wire rack to cool down.
Enjoy it!