Free Standard Delivery for orders over $150.

Focaccia Bread

Jump to Recipe Print Recipe

Focaccia Bread Recipe

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an incredibly light crumb and an irresistibly crisp golden crust.
Print Recipe Pin Recipe
Course Appetisers

Equipment

  • This recipe makes an extra large baking tray, we used a Gastronom tray, 32.5mm x 52.7mm

Ingredients
  

  • 1kg strong bread flour (approx. 8 cups)
  • 14g dried yeast
  • 1 tsp Tasman Sea Salt
  • 1L lukewarm water
  • 2 tbsp JOSEPH First Run Extra Virgin Olive Oil 2026, and extra for the baking tray

To Finish

  • JOSEPH First Run Extra Virgin Olive Oil 2026
  • Tasman Sea Salt
  • 3-5 fresh rosemary sprigs

Instructions
 

  • In a large bowl, combine the flour, yeast and sea salt. Add the lukewarm water and 2 tablespoons of extra virgin olive oil. Using a strong spoon, mix until no dry flour remains. The dough will be very wet, loose and shaggy—this is ideal for an ultra-light, high-hydration focaccia
  • Cover and rest for 30 minutes
  • Gently stretch and fold the dough over itself. Mixture should form stringy cobwebs when stretched. Cover and rest for another 30–60 minutes. During this time, the flour will fully hydrate and the dough will become smoother, stronger and noticeably more elastic
  • Generously coat a large baking tray with extra virgin olive oil. Transfer the dough to the tray. Ease it towards the edges without forcing it—it will naturally spring back. Cover and refrigerate overnight, (our dough rested for 15 hours in total)
  • The following day, remove the dough from the refrigerator. If preferred, transfer dough to a parchment-lined tray. Allow dough to rest for an hour.
  • Drizzle with additional extra virgin olive oil. Using well-oiled fingertips, dimple the surface, encouraging the beautiful air bubbles to rise without deflating them. Finish with fresh rosemary, sea salt and a generous drizzle of extra virgin olive oil
  • Bake in a preheated 220C fan force oven for 45–50 minutes, or until deeply golden with a crisp, well-coloured base
    Tip: turn the oven off and leave the focaccia inside for a further 30 minutes with the door closed, for an extra crisp crust
  • Cool slightly before slicing and serve warm with an extra drizzle of olive oil and a sprinkle of sea salt

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes