Fluffy Homemade Focaccia
Easy Low-Calorie Focaccia Recipe for a Healthy Treat
This recipe makes a wonderfully fluffy focaccia using just flour, sugar, salt, yeast, and olive oil. It’s an easy-to-make, delicious bread that’s perfect for a lighter option. Enjoy the satisfying aroma and taste of freshly baked bread!
Focaccia Dough Ingredients- 480g warm water (warm in microwave for about 1 minute)
- 6g instant dry yeast
- 2 Tbsp sugar
- 1 tsp salt
- 580g all-purpose or bread flour
- 7 Tbsp olive oil (2 Tbsp for dough, 2 Tbsp for pan, 1 Tbsp for finishing dough, 2 Tbsp for topping)
- Pinch of coarse salt (optional)
- Pinch of black pepper (optional)
- Pinch of dried oregano (optional)
Cooking Instructions
Step 1
In a bowl, combine the warm water (480g) and instant dry yeast (6g). Stir gently and let it sit for a moment until it slightly foams. Add sugar (2 Tbsp) and 2 Tbsp of olive oil, then stir again. In a separate bowl, whisk together the flour (580g) and 1 tsp of salt. Pour the yeast mixture into the flour mixture.
Step 2
Using a spatula or your hands, mix until no dry flour remains and a shaggy dough forms. Incorporate 1 Tbsp of olive oil into the dough and knead it until it’s smooth and elastic. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 3
After 1 hour, your dough should have doubled in volume, indicating it has fermented well. Gently punch down the dough to release the air.
Step 4
Line a baking pan (approximately 10×14 inches or 25×35 cm) with parchment paper or baking paper. Drizzle 2 Tbsp of olive oil evenly over the parchment paper to coat the pan.
Step 5
Carefully transfer the fermented dough onto the prepared pan.
Step 6
Lightly oil your fingers and gently press the dough outwards to fill the pan, shaping it into the desired focaccia form. You can make the edges slightly thicker than the center for a nice texture contrast.
Step 7
Cover the dough loosely with plastic wrap or a damp kitchen towel. Place the pan inside your oven (turned off) and let it proof for another 30 minutes. (Tip: Using the residual warmth in the oven can aid the proofing process.)
Step 8
After 30 minutes, remove the cover. Drizzle the remaining 2 Tbsp of olive oil over the surface of the dough. This step helps create a wonderfully crisp crust and adds great flavor.
Step 9
Sprinkle with a pinch of coarse salt, a pinch of black pepper, and a pinch of dried oregano, if using. Preheat your oven to 170°C (340°F). Just before baking, lightly mist the surface of the focaccia with water about 5 times using a spray bottle. This creates steam, leading to a crispier crust. Quickly close the oven door after misting.
Step 10
Bake in the preheated oven at 170°C (340°F) for approximately 20 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Step 11
Once baked, remove the focaccia from the oven. Let it cool slightly before slicing into your desired portions. Enjoy your delicious, homemade focaccia, perfectly crisp on the outside and soft and airy on the inside! It’s great on its own or served with your favorite spreads.
