If Life Gives You Lemons, Trade Them for Olive Oil and Focaccia

Focaccia is a wonderfully comforting and delicious bread that predates pizza by centuries going back to the early Etruscans and Greeks, perhaps even farther. In ancient Rome it was called “panis focacius", a bread baked over a hearth of hot coals, giving it the name focaccia.

It's food reputation as a staple of Italian comfort cooking is well-earned. Versatile with a soft inside texture and a delicious crispy crust focaccia is a heart-warming food filled with the nostagia of an Italian grandmother's kitchen. When topped with rosemary and brushed with olive oil and salt, focaccia makes an amazing sandwich bread. Other toppings like prosciutto, mozzarella, tomatoes, olives, onions and vegetables are like icing on the cake adding to its irresistible deliciousness. Always made with a generous amount of extra virgin olive oil drizzled on top or with a blend of olive oil, salt and water brushed over the dimpled surface of the dough before baking. Many cooks believe that this delicious drizzle (salamoia) the key to achieving the characteristic moist texture and delicious flavor of focaccia. 

The difference between focaccia and most other types of bread is that focaccia is made with olive oil and lots of it. Olive oil is used in the dough, for greasing the pan and for drizzling on its dimpled top. Meaning that the flavor of the olive oil you use will linger in the finished bread so be sure to use the best you can find. That is just one of several secrets from casalinga (homestyle) bakers who consider focaccia to be the ultimate bread because of its flavor, texture, ease and versatility that continues to make focaccia perennially popular.

Sunflower Focaccia

There are many different ways of making a focaccia and many different toppings, from traditional rosemary to trendy bread art made with creative patterns using fruits, vegetables, herbs and edible flowers. The focaccia of the moment is a recipe that was voted 2025 Recipe of the Year by a popular bread flour company. Here are some expert tips from that recipe and other sage advice from experienced bakers who know the rules and challenges of making a great focaccia.

Choose the Right Pan

• Dark aluminum or steel pans are the best because they offer excellent heat conductivity, resulting in a golden, crispy bottom crust without drying out the interior. A 9 inch square pan for four to six people is recommended however a 9 x 13 inch pan can provide good results. Avoid glass or light-colored pans as they may lead to a less crispy crust. Make sure the pan is well-oiled with extra virgin olive oil.

  
  

Choose the Right Flour

• You can use all-purpose flour however bread flour or Italian 00 flour (designed for pizza or bread making) is recommended. Weigh or properly measure the flour to ensure the proper ratio of flour to water for proper hydration resulting in a wet and sticky dough that produces a light, airy crumb.

  
  

Choose the Right Yeast

• Instant or rapid rise yeast is commonly used. Activate yeast until foamy using warm water (around 105-110°F or 40-43°C) to promote a faster proofing process.

  
  

Choose the Right Olive Oil

• The quality of your olive oil is essential to the flavor, texture and appearance of the focaccia. Olive oil is used in the dough, for greasing the pan and for drizzling on its dimpled top so do not skimp on the oil. Use oils from the most recent harvest from a reliable producer. Remember to oil the dough before and after transferring it to the baking pan, which aids in preventing dryness and contributes to the focaccia's characteristic texture.

  
  

Choose the Right Fermentation

• There are many opinions about the needed fermentation time to develop the signature texture of a well-made focaccia. A long, cold, slow fermentation is recommended because a slow fermentation (12-18 hrs) allows enzymes to break down the starches in the flour into simple sugars that contribute both to flavor and to browning. Also a long slow fermentation strengthens the gluten, which promotes an airy crumb. However other recipes provide a reliably flavorful focaccia with a shorter proof and a total time from mixing to baking in around 2 hours rather than the longer proofing methods which involves overnight refrigeration.

  
  

  Choose the Right Technique for Stretching and Folding the Dough

• When making a focaccia be sure to stretch and fold the dough over onto itself for1 minute (8-12 times) using a plastic dough scraper. Do this in several rounds as directed in the recipe with resting periods in between to develop strength and elasticity in the dough.

The 2025 Recipe of the Year for Big Bubbly Focaccia is from the King Arthur Test Kitchen. A modern adaptation of a classic that adapts well to beginning bakers. And of course the recommended olive oil is Tenuta di Capezzana Extra Virgin Olive Oil from CosituttiMarketPlace.

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Big Bubbly Focaccia

PREP 25 mins. BAKE 15 to 18 mins YIELD one 9" square focaccia

Ingredients

Dough

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour

• 1 1/2 teaspoons (9g) table salt

• 1 teaspoon (5g) granulated sugar

• 1 teaspoon (3g) instant yeast

• 1 1/4 cups (284g) water, warm (90°F to 110°F)*

• 1 1/2 tablespoons (18g) extra-virgin olive oil

Pan and topping

• 2 tablespoons (26g) extra-virgin olive oil, divided

• flaky sea salt, for topping

Method

1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl (a 3-quart bowl) whisk together the flour, salt, sugar, and yeast. 

2. Add the water and olive oil and stir with a spatula, bowl scraper, dough whisk, or your hands until the mixture is thoroughly combined. There should be no dry patches or lumps. Cover the bowl and set it aside for 15 minutes. 

3. Perform the first bowl fold: Use a wet hand to grab a section of dough from one side of the bowl, then lift it up and press it into the center. Repeat this motion, grabbing a new section of dough each time, until you've made a full circle around the bowl, about 8 to 12 times. Once you’ve circled the bowl, flip the dough over in the bowl so that the smooth side is up; the first bowl fold is now complete. Cover the bowl and let the dough rest for 15 minutes. 

   Note: You’ll be doing this three more times over the next 45 minutes, each time further developing the dough’s strength.  

4. Repeat the bowl fold for a second time. (Remember to use a wet hand to prevent the dough from sticking) At this point, the dough should feel smoother and tighter. Cover the bowl and let the dough rest for 15 minutes.  

5. Repeat the bowl fold for a third time. Cover the bowl and let the dough rest for 15 minutes.

6. Repeat the bowl fold for a fourth and final time; the dough should feel relatively strong. 

7. Cover the bowl and let the dough rise at a warm room temperature (70°F to 75°F) for 1 hour; After 1 hour, the dough should have nearly doubled in size and will be very puffy; it may even have a few bubbles on the surface.

8. To prepare the pan: Once the dough has risen, spray the bottom and sides of a metal 9" square pan with nonstick spray. Cut a 3"-wide strip of parchment that's about 16" long. Lay the strip across the center of the pan, leaving a few inches of overhang on two sides; press it firmly into the pan and crease the parchment where it meets the sides of the pan to help it stay in place. (The parchment tabs will help you remove the focaccia from the pan later.) 

9. Spray the parchment with nonstick spray, then add 1 tablespoon of the olive oil and tilt the pan to spread the oil evenly across the bottom.

10. Use a bowl scraper or flexible spatula to gently transfer the risen dough to the center of the pan. Using your hand and a bowl scraper to gently flip the dough over so that it’s coated in oil; try to handle the dough minimally to keep it from deflating.

11. Cover the pan and let the dough rise at a warm room temperature for 1 to 1 1/2 hours, until it’s marshmallowy and jiggly; the dough should nearly fill the corners of the pan and be very close to the top edge.

12. Toward the end of the rise, preheat the oven to 475°F.

13. Once the dough has risen, lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Repeat this process, working your way from one edge to the other, spacing the dimples about 1 1/2" apart. The goal is to thoroughly dimple the dough without deflating it.

14. To top the dough: Drizzle the remaining 1 tablespoon olive oil all over the surface of the dough; it’s OK if it pools in some dimples. Sprinkle generously and evenly with flaky salt.

15. Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If necessary, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.

16. Remove the focaccia from the oven. Using the parchment tabs as handles, lift the focaccia out of the pan and transfer it to a wire rack or cutting board; remove the parchment strip. Turn off the oven and slide the focaccia back into the oven, directly on the lower rack, for 5 to 7 minutes, until the sides are golden brown and crisp. Remove the focaccia from the oven once again and transfer it to a wire rack to cool completely. 

17. Storage information: Focaccia is best enjoyed the day it's made. If storing leftovers, wrap the focaccia loosely in foil, keep it at room temperature, and reheat before serving.