Next, once my dough has risen, I generously oil a baking sheet with olive oil, then turn the dough out onto the pan. Now comes the fun part—using my fingers to stretch and press the dough into a rectangle shape. I love taking my time with this step to create those signature dimples that hold all the delicious olive oil and toppings! After that, I cover it again and let it rise for another 30 minutes. During this time, I preheat my oven to 425°F (220°C).
Once the final rise is complete, I dimple the dough once more and drizzle it with olive oil, sprinkling sea salt and herbs over the top. The smell is already heavenly! I pop it in the oven and allow it to bake for about 20-25 minutes, until the focaccia is golden brown and crispy. The moment it comes out, I can hardly resist tearing off a piece—it’s always worth the wait!
Pro Tips for Best Results
I tested this focaccia recipe three ways: with different kinds of flour, various rising times, and numerous toppings. My favorite combination was using half all-purpose flour and half whole wheat flour. The added nutty flavor was delightful! I also found that letting the dough rise a little longer—around 90 minutes—yielded an even fluffier result.
Another thing I’ve learned through my baking adventures is that using warm water is key. Too hot, and you risk killing the yeast; too cold, and it won’t activate properly. The sweet spot is around 110°F (43°C) for optimal yeast action!
Lastly, don’t be shy with the olive oil, both in the dough and for drizzling on top. It adds richness and enhances the overall flavor of the focaccia. I even recommend saving some for dipping once it’s baked—there’s nothing quite like it.
Common Mistakes to Avoid
One mistake I’ve made repeatedly is not letting the dough rise enough. I’ve learned that giving it the full time to double in size truly makes a difference in texture. The longer, slower rise also helps develop those complex flavors.(See the next page below to continue…)