Focaccia
Airy, jiggly stretch-and-fold focaccia topped with garlic-rosemary oil.
- Cook
- 20 min
- Total
- 20 min
Not rated
Ingredients
- 4 cupsbread flour
- 2 cupswarm water, not too warm
- 2½ tspsalt
- 1 tbspolive oil, plus more for the tray
- 2 tspdry yeast
Topping
- garlic, minced
- fresh rosemary, finely chopped
- olive oil, for sautéing
Method
Step 1: Mix all ingredients (don't use water that's too warm). Let sit 30 minutes.
About 30 min
Step 2: Every 30 minutes, fold the dough onto itself four times, once in each direction: stretch and pull it over itself. I did this 5 times. I had to add a few more teaspoons of water to get the right consistency; it should be jiggly.
About 2 hr 30 min
Step 3: Let sit for 40 minutes in the bowl, covered.
About 40 min
Step 4: Pull out onto a well-oiled tray. Let rise, covered, for 45 more minutes.
About 45 min
Topping
Step 5: Sauté minced garlic and finely chopped rosemary in olive oil, then strain out the oil. Use the oil over the top of the focaccia, then press dimples into it, spreading it evenly.
Step 6: Bake at 400°F for about 20 minutes, until brown and crispy. Remove from the pan and garnish with the saved rosemary and garlic.
About 20 min
Version 1 · updated November 15, 2026