Focaccia

A flat Italian bread with a crispy crust and dimpled, olive-oily top.

Author:

Austin Welsh-Graham

| Source:

The Bready Discord Bot

Categories: Secondary Archive

Combine flour, yeast, salt, and water then mix until a shaggy dough forms.

Drizzle olive oil over dough, cover and refrigerate overnight (18–24 hours).

Pour 3 tbsp olive oil into a 9×13 in pan then transfer dough and stretch to fit.

Cover and let rise at room temperature 2–4 hours until very bubbly.

Dimple the dough aggressively with your fingers and drizzle with more olive oil.

Add toppings and sprinkle with flaky salt.

Bake at 220°C for 25 minutes until golden and crisp.

Drizzle with a little more olive oil and cool 10 minutes before cutting.

Austin Welsh-Graham 29 July 2026