Garden focaccia



Prep Time
Cook Time
Serves 4
4 - 6 People
Difficulty  0


• 4 cups (512 g) white bread flour @eurekamils
• 2 teaspoons (10 g) pink salt
• 1 packet instant dry yeast (11 g) dry yeast,
• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups
cold water
• Oil for greasing
• 4 tablespoons olive oil, divided
• flaky sea salt
• 1 to 2 teaspoons whole rosemary leaves, optional
• Peppers to top
• Red onion to top
• Capers
• Sliced tomatoes of choice
• Fresh herbs or dried herbs to top


  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
  2. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.
  3. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
  4. NOTE: It is important the dough really be
    slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band
    to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
  5. Make use of a large square pan and grease with oil or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan or 2 tablespoons.
  6. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.
  7. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball.
  8. Repeat with the remaining pieces. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen.
  9. Set a rack in the middle of the oven and preheat it to 180 degrees Celsius. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over.
  10. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle
  11. with flaky sea salt all over. Add your desired decorations with the peppers, onions, capers, tomatoes, and herbs.
  12. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.
  13. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you
    are having it with the intention of making a sandwich.