⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.
A classic Italian focaccia with a crispy, olive oil-rich crust and soft interior. The long fermentation develops wonderful flavor with minimal effort. Top with flaky salt and your choice of toppings - tomatoes, rosemary, olives, or keep it simple.
Ingredients
Dough
- 4 g fresh yeast (¾ tsp) or 1.3 g instant yeast
- 250 g cold water (2.5 dl)
- 250 g bread flour (4 dl)
- 200 g durum wheat flour (3.25 dl)
- 50 g olive oil (0.5 dl)
- 10 g salt (1½ tsp)
For Topping
- 50 g olive oil (0.5 dl)
- flaky salt (flingsalt)
- optional: cherry tomatoes, fresh rosemary, olives, or other toppings of choice
Instructions
Mix all dough ingredients in a bowl, by hand or for a few minutes with a dough mixer on low speed. Cover the bowl with a lid or plastic wrap and let the dough ferment at room temperature for about 8 hours.
Drizzle olive oil on a sheet pan (långpanna, approximately 30x40 cm / 12x16 inches). Scrape the dough onto the pan and stretch it out to cover the entire surface. Cover with plastic wrap and let proof for about 30 minutes.
Set the oven to 225°C (435°F) well in advance, at least 30 minutes before baking.
Make deep dimples all over the dough with your fingertips. Drizzle generously with olive oil and sprinkle with flaky salt. Add your choice of toppings if using (halved cherry tomatoes, rosemary sprigs, olives, etc.).
Place the pan in the middle of the oven and bake until the focaccia has a nice golden color, about 20 minutes. Let cool slightly on the pan before cutting.
Notes
Minimal effort: This is rated 1 of 5 for effort - it’s incredibly hands-off. Just mix and wait.
Long fermentation: The 8-hour fermentation develops complex flavor with very little yeast. Perfect to mix in the morning and bake in the evening.
Durum wheat flour: The combination of regular bread flour and durum wheat flour gives the focaccia a slightly golden color and wonderful texture. If you can’t find durum wheat flour, you can use all bread flour (450g total).
Dimpling technique: The characteristic dimples aren’t just for looks - they create little pockets that hold the olive oil and toppings, and give the focaccia its signature texture.
Generous with oil: Don’t be shy with the olive oil. Focaccia should be rich and flavorful. The oil on the pan creates a crispy bottom crust.
Flaky salt: Use flaky salt (flingsalt) like Maldon or similar for the best texture and flavor. Regular salt dissolves too quickly.
Topping options: Classic toppings include:
- Cherry tomatoes (halved) and fresh rosemary
- Sliced olives (black or green)
- Thinly sliced red onion
- Fresh herbs (rosemary, thyme, oregano)
- Or keep it simple with just olive oil and salt
Pan size: A långpanna is approximately 30x40 cm (12x16 inches). If using a different size pan, adjust accordingly - the dough should be about 1.5-2 cm thick.
Storage: Focaccia keeps for a couple of days in a plastic bag at room temperature. Reheat in a 150°C (300°F) oven for about 10 minutes to refresh.
Serving: Great as a side bread, for sandwiches, or as an appetizer cut into squares.
Make ahead: The long fermentation makes this perfect for planning ahead. Mix in the morning, bake in the evening.
Source: Bröd, bröd, bröd: recept, råd och genvägar by Martin Johansson