5 Techniques Towards the Best Focaccia
- bigboyrecipe2015
- Sep 19
- 5 min read
Beyond the hustle and bustle of city life, I find solace in the quiet dialogue with dough, a serene journey of taste and nature. Focaccia, this classic Italian bread, with its captivating crispy exterior, soft interior, and the rich aroma of olive oil, has sparked a craze in Australia in recent years. From specialty shops to restaurant-made sandwiches and even pizzas, Focaccia is everywhere, yet it never loses its rustic charm. This time, BigBoy will share the five key secrets to making a rich herbed Focaccia, guiding you into the soul of this bread, using the simplest ingredients to awaken the purest flavors.
Secret 1: Precise Water Temperature, the Lifeblood of the Dough
The success of Focaccia begins with the foundation of the dough, and water temperature is critical to gluten development and fermentation speed. To determine the required water temperature, we use a simple formula: water temperature = (ideal dough temperature × 3) - room temperature - flour temperature - friction factor. The ideal dough temperature is typically 26–28°C; this time, I chose the middle value of 27°C. With a room temperature of 20°C, flour temperature of 19°C, and mixer friction heat of 9°C, the formula becomes: (27 × 3) - 20 - 19 - 9 = 33, so the water temperature should be 33°C. Since every home has a different indoor environment, using this formula to calculate the water temperature is the most accurate approach. Precise water temperature awakens the yeast in a warm environment, allowing the dough to ferment evenly and laying the foundation for a soft texture.
Secret 2: Staged Water Addition, the Path to a Supple High-Hydration Dough
Focaccia is a high-hydration dough, with a high water content that presents a sticky challenge. To help the dough gradually adapt to the moisture, I opt for staged water addition: first, add 80% of the water and mix at low to medium speed for 3 to 4 minutes, allowing the flour to initially absorb the moisture. Then, add the remaining water and continue mixing until the dough becomes elastic. This technique not only helps the gluten network form gradually but also ensures the dough maintains elasticity in its high-hydration state, producing more steam during baking to create a light internal structure with large air pockets.
Secret 3: Folding and Fermentation, Crafting the Soul of the Dough
High-hydration doughs are not suited for prolonged kneading; folding and interval fermentation are the keys to shaping their structure. Place the mixed dough in an oiled large bowl and perform a fold: stretch each side of the dough and fold it toward the centre. After 45 minutes, perform another fold, fermenting for a total of one and a half hours. Folding not only strengthens the gluten network but also expels excess carbon dioxide, redistributing yeast and nutrients for more even fermentation and richer flavor. Through this process, the dough becomes fluffy and elastic, almost alive when shaken, foreshadowing the perfect texture after baking.
Secret 4: The Poke Test, Mastering the Perfect Fermentation Timing
The light texture and large air pockets of Focaccia depend on precise fermentation control. After the second fermentation, I conduct a poke test: gently press the dough with a finger, and if the indentation springs back only halfway, it indicates that the dough has accumulated enough gas and the gluten network has sufficient elasticity. The poke test ensures fermentation is just right, resulting in a Focaccia that is both light and elastic.
Secret 5: Brine and Heat, Creating the Ultimate Crispy-Soft Focaccia
The crispy exterior and soft interior of Focaccia rely on the synergy of brine and precise heat. Before baking, I prepare a brine with 100ml of water and 4 grams of salt, which is evenly sprinkled on the dough’s surface after 10 minutes of baking at 200°C. Compared to directly sprinkling sea salt, brine distributes saltiness more evenly while keeping the dough’s surface moist, preventing it from cracking too quickly and achieving a crisp crust. Bake for a total of 20 to 25 minutes until the Focaccia’s surface turns golden and emits a crisp sound when tapped, signalling the perfect time to remove it from the oven. When sliced, the interior reveals large and small air pockets, springing back like a sponge when pressed, perfectly embodying the ultimate crispy-soft texture.
When the Focaccia comes out of the oven, the rich aroma of herbs and olive oil fills the air. With one bite, the slightly crispy exterior gives way to a soft, elastic interior, as if encapsulating the sunshine and fields of Italy in every mouthful. This rich herbed Focaccia is more than just bread—it’s a dialogue with ingredients, time, and nature. Through precise water temperature, staged water addition, folding and fermentation, the poke test, and brine with perfect heat, these five secrets transform simple flour and water into a feast for the taste buds.
Watch the video below now! Scroll down for detailed written recipe and instructions.
Ingredients
Focaccia:
Bread flour | 300g (100%) |
|---|---|
Water | 225g (75%) |
Instant dry yeast | 4g (1.3%) |
Salt | 6g (2%) |
E.V. Olive Oil | 9g (3%) |
Assorted Herbs | 9g (3%) |
Herb Oil Paste:
Assorted Herbs | 10g |
|---|---|
E.V. Olive Oil | 50g |
Pine Nuts | 10g |
Brine:
Water | 100ml |
|---|---|
salt | 4g |
Steps
Focaccia：
1.
Chop the 9g of herbs. Mix together the bread flour, instant dry yeast, and salt. Separately, mix the water with the extra virgin olive oil.
2.
Add 80% of the liquid to the flour and knead on medium-low speed for 3-4 minutes, until the gluten begins to form. Then add the remaining 20% of the water and chopped herbs, and knead on high speed for another 10 minutes, until the dough becomes elastic.
3.
Perform the windowpane test to check if the dough is fully developed.
4.
Drizzle some olive oil into a bowl. Fold the dough from the outside to the center, shaping it into a smooth ball. Place it in the bowl, cover with cling film, and let it proof at room temperature for 1.5 hours. During this time, fold the dough in the same way every 45 minutes. Meanwhile, prepare the herb oil paste and brine.
Herb oil paste & Brine:
5.
Blend the herbs, olive oil, and pine nuts until smooth.
6.
Mix 100 ml water with 4 g salt, heat until the salt dissolves, then let it cool.
Assembly:
7.
After proofing, transfer the dough onto a baking tray lined with parchment paper. Gently spread the dough out, drizzle with part of the herb oil paste and spread evenly. Cover and let it proof again for about 45 minutes. Finally, check the dough with the poke test: press your finger into the dough—if it springs back halfway, it’s ready.
8.
Preheat the oven to 200 °C. Drizzle the remaining herb oil paste on top of the dough and press your fingers into it every few centimeters to create dimples. Finish by drizzling over some of the brine and adding a few rosemary sprigs as garnish. Bake for about 20-25 minutes, until done.
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