Feeds: 40 peopleTime to Make: 130 min
Published: May 16, 2021


  • 2500 grams Bread Flour*
  • 1800 grams Water (105 Fahrenheit)
  • 70 grams Active Dry Yeast
  • 70 grams Maldon or Kosher Salt
  • 180 grams Olive Oil
  • 1 cup olive oil for panning, topping prebake, and post bake


  • Step 1: Preheat oven to 420 degrees
  • Step 2: First, we begin by Activating the yeast. In a medium bowl pour in water at 105 degrees Fahrenheit, then add in yeast.
  • Step 3: Agitate the yeast and let it bloom for 5 minutes
  • Step 4: While the yeast is blooming, gather the flour and salt in a large bowl and set aside
  • Step 5: Weigh out olive oil, put to the side, and spray a medium to large bowl with cooking spray or extra olive oil
  • Step 6: Now, that the yeast is ready! Pour into a stand mixer with a dough hook
  • Step 7: Remember to mix on low speed to combine
  • Step 8: Add half of the flour mixture mix till combined
  • Step 9: Then, add the other half of the mixture and just before its all mixed in start adding a steady stream of olive until it's all combined
  • Step 10: Mix for an additional 7 minutes at low-medium speed
  • Step 11: Plop the dough into the greased bowl and cover with plastic wrap
  • Step 12: Let it rest for 20 minutes, once the time is up fold over the dough over itself lightly turn the bowl 45 degrees and turn again. In total you want to fold this four times.
  • Step 13: Repeat for another 20 minutes and 4 folds.. Then another 20 minutes and 4 folds.
  • Step 14: With olive oil generously coat a large sheet pan and stretch out the focaccia delicately and evenly
  • Step 15: Let the dough relax and rise for 10 minutes, once the time is up take 3 fingers and make indents allover the soon to be focaccia. Drizzle more olive oil on top and pop into the oven
  • Step 16: Bake for 10 minutes, rotate and bake for an additional 10-12 minutes. It should be a beautiful golden brown. While it's still warm brush olive oil atop the focaccia and sprinkle with sea salt.
  • Step 17: It's best once transfer the bread onto a cooling rack to prevent a soggy bottom. You can do this 10 minutes after it's been out of the oven.. this gives the bread enough time to soak up the excess olive oil and cool down enough to handle
  • Step 18: Finally, You can cut it up serve it in sandwich form, with soup, a vehicle form hummus or whipped goat cheese. I hope you enjoy!

Lauren Wagner - Lady Bites © 2021
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