One corner piece shows the crumb beneath the crisp square crust.
Recipe
Folded focaccia
How do I make it?
1
Mix the dough
15 min
Stir together all the dough ingredients until no dry flour remains, then cover the bowl.
Mix until all the flour is moistened, then cover.
Ready when: No dry flour
2
Fold to strengthen
45 min
Pull an edge of the dough up and fold it into the middle 8–12 times, moving around the bowl, then turn the dough over. Do this again three times, leaving 15 minutes between sets.
Fold the soft dough inward in repeated sets to build strength.
Ready when: Strengthening
3
Let it rise
1 h
Keep the bowl covered at 21–24°C until the dough has nearly doubled.
Let the covered dough become puffy and nearly double.
Ready when: Nearly doubled
4
Put it in the pan
60–90 min
Spray the pan with oil, line it with baking paper that overhangs so you can lift the bread out, then add 13 g oil. Put in the dough, turn it over to coat both sides and cover it. Heat the oven to 245°C near the end of this rise.
Transfer to the oiled square pan with its parchment sling and let it rise.
Ready when: Jiggly, near rim
5
Add dents and oil
—
Press your fingertips right down to the bottom of the pan, making dents about 4 cm apart. Add the remaining oil and the finishing salt.
Press deep dimples and finish with the remaining oil and salt.
Ready when: Bubbly
6
Bake until browned
15–18 min
Bake the focaccia on the lower rack at 245°C until the raised parts are brown.
Bake the square focaccia until its raised peaks are browned.
Ready when: Brown peaks
7
Crisp the sides
5–7 min
Lift the bread out of the pan and take off the baking paper. Put it back directly on the oven rack with the heat switched off for 5–7 minutes, then let it cool.
Remove the pan and parchment; crisp the loaf directly on the rack as directed.
Ready when: Crisp sides
What can go wrong, and how can I fix it?
What you notice
Likely cause
What to do
Pale sides
Poor pan heat transfer
Finish unpanned Use metal
See the detailed method and ratios in , or follow ingredients through the .
Ingredient proportions & recipe details
Folded focaccia at a glance
Makes
One 23 cm square
Heat
245°C; oven off for crisping
Baking time
15–18 min + 5–7 min crisping
Leavening
Yeast
How do the ingredient proportions compare?
Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.
