How To Make Homemade Focaccia Bread For Beginners Recipe | Sip Bite Go

Want to make cafe-style focaccia bread at home?Today you’ll learn how to make homemade focaccia bread for beginners. Yup - youcan make perfect focaccia on the very first try. Get all the steps for makingfocaccia dough right here.

📝 Ingredients

• 4 1/2 cups flour ((breador all purpose) )
• 1/4 tsp dry yeast
• 2 cups water (warm, 100 degrees Fahrenheit)
• 3/4 tsp sea salt (coarse)
• 3.5 tbsp extra virgin olive oil (divided)
• Toppings as desired
• Additional olive oil, as desired

👨‍🍳 Instructions

1. 1In a large mixing bowl, stir together bread flour and dry yeast with a fork, until yeast is incorporated into the flour. Make a small well in the center of flour and set aside. In a separate, medium sized bowl, add water and sea salt. Whisk together until salt dissolves.
2. 2Pour salt water mixture and 2 tablespoons olive oil into the flour bowl. Stir with your hands or spatula until a ball forms.
3. 3Grease a clean large mixing bowl with ½ tablespoon olive oil. Add dough to the bowl. Knead dough by folding each corner into itself for about 1 minute. The dough will pick up olive oil as you knead is, which is perfect. Cover dough with a damp towel and let it rest for 15 minutes.
4. 4Knead dough again for one minute. Let the focaccia dough rest again, covered with a damp cloth. Repeat this step one or two more times, for a total of about 45-60 minutes of kneading and resting.
5. 5Cover focaccia dough with plastic and let the dough rise on the counter for 2 hours, or in the fridge overnight. We have left focaccia to rise in the refrigerator fridge for a few days - 6 days to be exact - and it’s stayed fresh and improved over time. The dough should be almost double in size.
6. 6Liberally spread ½ tablespoon of olive oil on the bottom and sides of a 9x13” baking pan. All areas the focaccia will touch should be covered. Add focaccia dough to the oiled baking pan. Stretch dough, pushing it to fit the shape of the baking pan. It might be hard to stretch the dough to the pans corners. If you're having trouble stretching the dough, cover the dough with a damp cloth and let sit for 10 minutes. That will give the dough time to relax, making it easier to stretch.
7. 7The first rise in the pan. Once the dough is stretched to fit the corners of the baking pan, cover the baking pan with a damp towel and set aside in a warm area for 45 - 60 minutes to rise. A sunny window or oven with just the light on (which will make it ~85 degrees) is perfect.
8. 8Dimple the dough. Once the dough rises in the pan, set out a small bowl of water next to the raw focaccia dough. Dip your fingertips in water, then dip them in focaccia dough to create small holes. Press your fingers down so they tap the bottom of the pan. The dough will be sticky, so continue to dip them in water, then the dough, until the top of the focaccia dough is covered with little holes.
9. 9Time for the final rise. Once the dough is dimpled, cover with a damp towel and set aside in a warm area (sunny window or oven with the light on) for 45 - 60 minutes to final proof.
10. 10After the final proof is complete, preheat the oven to 450 degrees. Top the dough with ½ tablespoon of olive oil. Add any toppings at this time.
11. 11Bake focaccia for 20-30 minutes until the top is golden brown and the internal temperature reads 190 degrees on a thermometer. Transfer focaccia bread to a wired baking rack. Add a drizzle of olive oil if desired.