High-hydration focaccia with open crumb, fluffy interior, and crispy bottom. Overnight cold ferment recommended for best results.

Ingredients

Dough

  • 500g bread flour (higher protein = better gluten structure)
  • 400g warm water (80% hydration, 100-110°F)
  • 7g instant yeast
  • 10g salt
  • 15g extra virgin olive oil

For the Pan & Topping

  • 30g extra virgin olive oil (for pan)
  • 20g extra virgin olive oil + 20g water (emulsion for dimples)
  • Flaky salt
  • Fresh rosemary (or other herbs/toppings)

Instructions

1. Proof the Yeast

Add yeast to warm water with a spoonful of flour. Stir until dissolved. Let stand 5-10 minutes until foamy with small bubbles.

No foam = dead yeast. Discard and start fresh.

2. Mix the Dough

Combine flour and salt in a large bowl. Pour in the yeast mixture and mix with your hands until no dry flour remains. The dough will be very sticky—this is correct.

Add the 15g olive oil and work until absorbed. Cover and rest 20-30 minutes.

3. Stretch and Fold (4 Sets)

With wet hands, grab one corner of the dough, stretch it up as high as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat for all four sides.

Flip the dough over onto itself, cover, and rest 25-30 minutes.

Repeat 3 more times (4 total sets). The dough should become more elastic and bubbly with each set.

Stretch-and-fold develops gluten without deflating air bubbles. This is what creates open crumb.

After the final stretch-and-fold, cover tightly with plastic wrap and refrigerate 12-48 hours. Longer = more flavor development.

Same-day option: Skip the fridge. After the last fold, proceed directly to shaping.

5. Shape

Generously coat a metal 9x13 baking pan with olive oil (30g). Turn the dough into the pan and gently work it toward the edges.

If it springs back, cover and rest 15-20 minutes, then try again. Don’t force it.

Cover and proof at room temperature:

  • If cold-fermented: 2-2.5 hours until puffy and airy
  • If same-day: 45-60 minutes until well-risen with visible gas bubbles

6. Dimple and Top

Preheat oven to 450°F / 230°C.

With wet fingers, dimple the dough by pressing firmly to the bottom of the pan (but not through it). Go over the surface 2-3 times for lots of dimples.

Whisk together 20g olive oil and 20g water until emulsified (2-3 minutes). Pour evenly over the dough—it will pool in the dimples.

Sprinkle with flaky salt and fresh rosemary.

7. Bake

Bake on middle rack for 20-25 minutes until deep golden on top.

For extra crispy bottom: Use a preheated baking steel or place pan on lowest rack for the last 5 minutes.

8. Cool

Transfer immediately to a wire rack (don’t leave in pan—steam makes it soggy). Rest 5 minutes before tearing into it.

Tips for Best Results

  • Open crumb: High hydration + gentle handling + don’t skip the stretch-and-folds
  • Fluffy interior: Overnight cold ferment develops flavor and texture
  • Crispy bottom: Metal pan, generous oil, hot oven, immediate transfer to cooling rack
  • Storage: Paper bag or uncovered to maintain crispness. Plastic = soggy.

Variations

  • Pizza-style: Add sauce, cheese, and toppings before baking
  • Garlic: Brush with garlic butter after baking
  • Everything bagel: Top with everything bagel seasoning instead of rosemary