breadbakingover 1 hour
Focaccia Bread
Long-fermented focaccia made with bread flour, levain, yeast and olive oil, with optional savoury toppings.
From YouTube · Feb 13, 2025
Long-fermented focaccia made with bread flour, levain, yeast and olive oil, with optional savoury toppings.
35 min
Prep time
25 min
Cook time
1 hr
Total time
1 focaccia
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients update with servings
- Bread flour
- Whole wheat flour, optional
- Water
- Sea salt
- Instant yeast
- Active starter or levain
- Olive oil
- Optional toppings such as chives, bacon, crème fraîche, tomatoes, olives, grapes or rosemary
Method
8 steps- Prepare an active levain or starter and allow it to rise until active and roughly doubled in size.
- Combine the flour and water until no dry flour remains, then rest for 25 to 30 minutes.
- Add the levain, yeast and salt and mix until incorporated and the dough begins to develop structure.
- Perform several folds at approximately 30-minute intervals to strengthen the dough.
- Transfer the dough to a well-oiled pan and allow it to proof until expanded and airy.
- Refrigerate overnight for a longer fermentation if following the extended method.
- Add olive oil and desired toppings.
- Bake in a hot oven until deeply golden, crisp underneath and fully baked through.
Recipe notes
Helpful tips
- Use water at room temperature (~77°F) for mixing.
- Perform folds every 30 minutes to develop gluten.
- Proof dough until it fills the pan and has tension.
- Proof in the refrigerator overnight for best flavor and texture.
Equipment
- mixer
- large cambros
- Lloyd pans
- proofing environment or proofer
Storage
Proofed and baked focaccia can be stored in the refrigerator overnight before baking.
Additional tips
- Ensure proper gluten development and proofing for optimal rise and texture.
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