This homemade focaccia recipe comes straight from Chef Brent in the Chehalem Estate Tasting Room kitchen. A simple stir-and-fold dough rests in the fridge for 24 to 72 hours, which builds deep flavor and a light, airy crumb. Finish it with olive oil and flaky salt, and serve it with olive tapenade and garlic-herb olive oil for dipping.

Plan ahead: the dough needs a cold proof of 24 to 72 hours, plus about 2 hours at room temperature before baking.

Ingredients

  • 282 g bread flour
  • 6 g salt
  • 230 g water (102 to 104°F)
  • 15 g agave
  • 7 g extra-virgin olive oil, plus more for the pan and topping
  • 3 g active dry yeast
  • Flaky salt, for topping

Tools

  • 2 large bowls
  • Fork
  • Metal baking pan
  • Plastic wrap
  • Parchment paper
  • Cooling rack

Directions

Part 1: Mix and fold

  1. Mix the liquids: in a large bowl, use a fork to mix the warm water, agave, olive oil and yeast until the yeast is fully dissolved.
  2. Mix the dry ingredients: in a separate bowl, combine the flour and salt.
  3. Combine: add the liquid mixture to the dry ingredients and stir until fully incorporated and no dry flour remains.
  4. Rest: cover and let the dough rest for 10 minutes.
  5. First fold: stretch one side of the dough up and fold it over itself. Rotate the bowl a quarter turn and repeat until you have folded 4 times total.
  6. Rest: let the dough rest for 10 minutes.
  7. Second fold: repeat the folding process, starting where you left off.

Part 2: Pan and cold proof

  1. Prepare the pan: cut parchment paper to fit your pan. Oil the pan, place the parchment inside, then oil the parchment.
  2. Transfer the dough: place the dough onto the oiled parchment and let it rest for 10 minutes.
  3. Initial stretch: gently stretch the dough to roughly fill the pan.
  4. Cold proof: cover the pan tightly with plastic wrap and refrigerate for 24 to 72 hours, so the dough rises and develops flavor.

Part 3: Bake

  1. Final proof: remove the pan from the fridge. With lightly oiled hands, gently flatten and stretch the dough to fit the pan if needed. Cover loosely with plastic wrap, making sure it does not touch the dough, and proof at room temperature for 2 hours.
  2. Preheat the oven to 440°F.
  3. Prepare for baking: gently pull the dough away from the parchment edges to expose as much surface area as possible. Drizzle generously with olive oil, dimple the dough with your fingers and pop any large bubbles. Sprinkle with flaky salt or add your favorite toppings.
  4. Bake for 25 to 30 minutes, until the top is golden brown.
  5. Cool: let the focaccia rest in the pan for 10 minutes, then transfer to a cooling rack.

Wine Pairing

Share this focaccia over a bottle from our Single Bottle Gift selection.