There is something primal and deeply satisfying about the dimpled surface of a fresh focaccia. Drizzled with olive oil and studded with rosemary, it’s the kind of bread that makes people stop and stare. The best part? It’s surprisingly simple to master, even for a total beginner.
Why Focaccia is the Perfect Starter Bread
Unlike a sourdough loaf that demands strict schedules or a baguette that requires precise shaping, focaccia is forgiving. It thrives on high hydration and patient fermentation, and the “shaping” is literally poking it with your fingers. Here are the three secrets to getting it right every time.
1. Hydration is Key
For those big, airy bubbles, you need a wet dough. Don’t be afraid if it feels sticky—that’s where the magic happens.
2. The Cold Ferment
Letting your dough rest in the fridge overnight develops a depth of flavor that a quick rise just can’t match.
3. High Quality Olive Oil
Focaccia is essentially a sponge for olive oil. Use the best extra virgin oil you can find for that signature golden crust.
Ingredients
- 500g Strong white bread flour
- 400ml Lukewarm water
- 7g Instant yeast
- 10g Fine sea salt
- Generous extra virgin olive oil
- Fresh rosemary and flaky sea salt for topping
Step-by-Step Guide
1. Mix & Fold: Combine your ingredients in a large bowl. No heavy kneading required—just a few sets of stretch and folds every 30 minutes for two hours until the dough is smooth and elastic.
2. The Sleepover: Cover and pop it in the fridge for 12-24 hours. This is where the texture develops.
3. The Dimple: Transfer to a well-oiled tray, let it rise for another 2 hours at room temperature, then perform the most satisfying part—poking deep dimples into the dough.
4. Bake: Drizzle with more oil, add your toppings, and bake at 220°C (430°F) for 20-25 minutes until golden and crisp.
Ready to get baking? Watch the rise and enjoy the most rewarding slice of bread you’ll ever make.
Shop the Tools Used for Perfect Focaccia
To achieve that signature golden crust and airy texture, I recommend the same tools I use:
- Dough Scraper: Essential for handling this high-hydration (sticky!) dough with ease. Get yours here.
- Baking Stone: Even though you bake in a tray, placing it on a stone ensures a perfectly crisp bottom. This is the one I use.
- Kitchen Scale: Focaccia is all about the ratios. These scales are reliable and precise.
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