This focaccia turned out amazing! Soft, tall, fluffy, and with a golden crust, it seems like it’s from the bakery, but made comfortably at home. If you’re looking for a true focaccia and not a flatbread, this is the method you need to follow.
I tried it with the Monsieur Cuisine Smart, but nothing stops you from kneading it with a mixer or by hand: the result will always be soft and fragrant. By following my tricks on leavening and double baking, you will achieve a perfect focaccia every time, with a golden base and soft crumb.
Forget “no-knead” recipes that compromise softness: here we knead, but the result is worth every minute of waiting.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 250 g type 0 flour (Caputo Air (with mother dough))
- 250 g type 0 flour
- 270 g water
- 30 g extra virgin olive oil
- 1 teaspoon honey
- 8 g fresh brewer's yeast
- 12 g fine salt
- 80 water
- 40 g extra virgin olive oil
- 6 g fine salt
- to taste coarse salt (for the surface)
Tools
- 1 Bowl
- 1 Baking tray 12×16
- 1 Kitchen robot
- 1 Plastic wrap
Steps
You can prepare this dough with the Monsieur Cuisine Smart, with the mixer, or by hand. Below I leave you all three procedures so you can knead as you prefer.
1. Dough with MONSIEUR CUISINE
Pour into the bowl water, yeast, and honey.
Set Custom mode 98.6°F – 2 min – speed 2 – it helps activate the yeast well.
Add the flours and start Kneading mode – 2 minutes
Let the dough rest 3–4 minutes (it helps hydration).
Knead again in Kneading mode – 2 minutes and after a few seconds, pour the oil through the hole, then add the salt, always with the machine running.
Knead until you get a smooth and soft dough.
Transfer the dough to an oiled bowl, cover with plastic wrap or lid, and let rise for 2 hours or until doubled.
2. Dough with MIXER
Put in the bowl water, yeast, and honey. Mix for 30 seconds.
Add the flours and start kneading with the K-whisk or hook at low speed.
After 2–3 minutes, slightly increase the speed.
When the dough takes shape, pour the oil in a thin stream.
When absorbed, add the salt.
Continue until the dough becomes homogeneous, soft, and elastic.
Transfer to an oiled bowl, cover with plastic wrap or lid, and let rise for 2 hours.
3. Dough by HAND
In a bowl, dissolve yeast and honey in water.
Then add flour. Mix everything until you get a rough dough.
Add the oil a little at a time. The dough may initially slip: this is normal.
Finally, incorporate the salt.
Work for 8–10 minutes, making folds towards the center.
Put in an oiled bowl, cover with plastic wrap or lid, and let rise for 2 hours.INFORMATION ON LEAVENING METHODS
If the environment is warm (72–79°F), around 2 hours are enough for the dough to double.
If the environment is cool (64–68°F), leavening can take 2.5–3 hours.
If the environment is cold (<64°F), or cool you can speed up by placing the bowl in the oven having preheated it to a temperature of 82°F until doubled, or you can use the Instant Pot for bowl leavening.
Grease the pan well (or use greased parchment paper, if you prefer).
Pour the dough into the pan and let it relax for 15 minutes with plastic wrap on top to prevent it from drying out, then spread it with greased hands, without forcing it. If it retracts, wait 10 minutes and try again.
Once spread over the entire pan, cover with plastic wrap and let rise for 40–60 minutes.INFORMATION ON LEAVENING METHODS
If the environment is warm (72–79°F), around 60 minutes are enough.
If the environment is cool (64–68°F), leavening may take 90 minutes, or until the dough is tall and soft.
If the environment is cold (<64°F), or cool you can speed up by placing the pan in the oven covered with plastic wrap, having preheated the oven to a temperature of 82°F until doubled.
In a bowl, mix water, oil, and fine salt until everything is dissolved. To make it easier, you can use a milk frother whisk.
Sprinkle a light layer of type 0 flour on the dough, then proceed with the classic finger indentations with well-greased fingers.
Pour the brine over it, covering all the holes, and let it rise for another 15 minutes.
Add a pinch of coarse salt on the surface.
Position the racks: one in the center and one at the top, and preheat the oven to 450°F in static mode
Once it reaches the temperature, bake at the lowest part for 12 minutes, right in contact with the oven.
(After 12 minutes, if you used parchment paper, you can remove it by sliding it out and let it bake a few more minutes on the lower shelf until it colors).
Then move the tray to the center and bake for 10 minutes.
To add more color to the focaccia, move the tray to the top of the oven and activate the grill function for 2 minutes.
Remove from oven and patiently wait for it to cool slightly! This focaccia, made with slow leavening and my tricks on double baking, will give you a softness and flavor that quick recipes can’t match. It’s your new foolproof recipe.
Tips, notes, and variations
If you want to schedule the focaccia for the next day, you can do the long rise in the refrigerator after the first phase: 8–12 hours (so prepare it before going to bed). The next day, let it acclimate at room temperature for 1–2 hours before rolling out.
This method allows for even more digestible focaccia!
You can use sugar instead of honey.
VARIATIONS
Add fresh rosemary, sesame seeds, or sunflower seeds on the surface before baking.
For a taller focaccia slightly reduce the tray or increase the dough by 20%.
For a filled focaccia add thinly sliced onions or cherry tomatoes before the second rise, along with the brine.
FAQ
Why does my focaccia stick to the bottom of the pan?
Use slightly greased parchment paper or grease the pan well.
Check that the dough is not too hydrated.
Ensure the oven is already hot before baking.
After the slow rise and the double baking, your tall and soft focaccia is ready to be enjoyed. Can you smell the oven aroma? That’s the reward for choosing the authentic method over an easy compromise.
This recipe, with its timing and tricks on the dough, will give you an incredible crumb and perfect softness. It’s not just focaccia; it’s the satisfaction of bringing a piece of true Italian tradition to the table, perfect for any occasion. It’s your new foolproof recipe, guaranteed by those who love to knead.
