Bread · Moderate
Dimpled Olive Oil Focaccia
Focaccia is the most generous bread there is — forgiving to make and impossible to resist warm. A slow cold rise gives it flavour; a heavy hand with olive oil gives it that lacquered, blistered top.
Ingredients
Dough
- 500 g stone-milled white flour
- 400 g water, lukewarm
- 10 g fine sea salt
- 5 g instant yeast
- 30 g extra-virgin olive oil
To finish
- Flaky sea salt
- A generous pour of olive oil
- Rosemary and halved cherry tomatoes
Method
Scroll through — the rail follows your place.
5 min
Mix the dough
Whisk flour, yeast and salt, then add water and oil. Stir with a spatula until you have a shaggy, wet dough — no kneading needed.
- 2
1 hr
Fold & rest
Over the next hour, fold the dough over itself three or four times in the bowl until it tightens and turns glossy.
- 3
Overnight
Cold rise
Cover and refrigerate overnight, or up to two days. The long, cold ferment is where the flavour comes from.
- 4
2 hr warm
Pan & dimple
Tip into a well-oiled tray, let it relax and spread for two hours, then press your fingertips deep to make the signature dimples.
- 5
22 min · 230°C
Dress & bake
Pour over oil, scatter salt and toppings, and bake until deeply golden and crisp at the edges. Eat warm.
