Name: Focaccia for Sandwiches
Yield: About 12 sandwich portions
Ingredients: 520 g All-purpose flour; 10 mL Coarse salt; 5 mL Instant yeast; 473 mL Water lukewarm; 59 mL Olive oil 44 pan; 15 topping; to taste Flaky sea salt

Smitten Kitchen · reference variation

Focaccia for Sandwiches

Thin sandwich focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	520 g
A	Coarse salt	10 mL
A	Instant yeast	5 mL
A	Water	473 mL	lukewarm
B	Olive oil	59 mL	44 pan; 15 topping
B	Flaky sea salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
28 × 43 cm rimmed pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Time & temperature

Baking temperature: 218°C
Baking time: 20–25 min

Makes: About 12 sandwich portions
Heat: 218°C
Plan for: About 2 h

Method

01 · Mix
1–1½ h warm
Use: A
Stir into a loose, sticky dough; cover.
Ready when: Doubled.
01 MixStir a loose, sticky dough and cover until doubled.
02 · Pan
Rest 20 min
Use: B
Oil pan with 44 mL. Deflate dough with forks; transfer and turn in oil.
Ready when:
02 PanUse two forks to deflate and transfer the dough to the generously oiled pan.
03 · Shape
Preheat 218°C
Use: B
Drizzle remaining oil; dimple and stretch to edges. Sprinkle flaky salt.
Ready when:
03 ShapeDimple and stretch right into the corners, then add flaky salt.
04 · Bake
20–25 min
Use:
Bake, then cool completely on a rack.
Ready when: Puffed; golden, crisp underside.
04 BakeBake until puffed and golden, then cool completely on a rack.

What to look for

Stage	Look / feel for	Needs attention
Dough	Loose; sticky.	Kneading in extra flour.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Resists stretching	Tight dough	Pause 5 minutes; retry.	Allow pan rest.

Alternative: chill mixed dough 8–10 h; pan-rest 1 h.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Salt	Coarse in dough; flaky on top	Not specified	specified type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Instant yeast	Active drySame volume	Foam in lukewarm recipe water with a sugar pinch, 10 minutes.	Alternative yeast route.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Recipe

Focaccia for Sandwiches

Thin sandwich focaccia.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
A	All-purpose flour	520 g
A	Coarse salt	10 mL
A	Instant yeast	5 mL
A	Water	473 mL	lukewarm
B	Olive oil	59 mL	44 pan; 15 topping
B	Flaky sea salt	to taste

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
28 × 43 cm rimmed pan	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.

Timing & recipe details

Makes: About 12 sandwich portions
Heat: 218°C
Allow: About 2 h

How do I make it?

Mix and let rise
1–1½ h warm
Stir the flour, salt, yeast and water into a loose, sticky dough. Cover and leave somewhere warm until doubled.
Stir a loose, sticky dough and cover until doubled.
Ready when: Doubled.
Oil the pan
Rest 20 min
Coat the pan with 44 mL oil. Use forks to press the air out of the dough, move it into the pan and turn it over to coat both sides, then rest for 20 minutes.
Use two forks to deflate and transfer the dough to the generously oiled pan.
Stretch and add salt
Preheat 218°C
Pour over the remaining oil, then press your fingertips into the dough and stretch it to the pan’s edges. Sprinkle with flaky salt and heat the oven to 218°C.
Dimple and stretch right into the corners, then add flaky salt.
Bake and cool
20–25 min
Bake until puffed and golden with a crisp bottom, then move the focaccia to a rack and let it cool completely.
Bake until puffed and golden, then cool completely on a rack.
Ready when: Puffed; golden, crisp underside.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Resists stretching	Tight dough	Pause 5 minutes; retry. Allow pan rest.

Useful recipe notes

Alternative: chill mixed dough 8–10 h; pan-rest 1 h.

See the detailed method and ratios in , or follow ingredients through the .

Method

01 · Mix

02 · Pan

03 · Shape

04 · Bake

What to look for

Troubleshooting

How do I make it?

Mix and let rise

Oil the pan

Stretch and add salt

Bake and cool

What can go wrong, and how can I fix it?

Focaccia for Sandwiches at a glance