Baking Great Bread at Home
Perfection is not required
"Great bread isn't about perfect technique—it's about understanding the dough."— Henry Hunter Jr.
Authentic Bread Flavor
Authentic Ligurian-style focaccia features a signature brine technique that creates an impossibly crispy crust while keeping the interior light and airy. This recipe offers both yeasted (same-day) and sourdough (24-hour) versions, so you can choose your adventure. The secret is in the dimples – pressed all the way to the bottom of the pan – where olive oil and saltwater pool to create that legendary golden, crackling exterior.
Equipment Needed
Ingredients
Dough
Brine
For Pan & Topping
Step 1
Mix the Dough
5 minutes active time
A simple mix that brings together a wet, shaggy dough – the foundation for those big, beautiful bubbles.
Click each step to mark complete
Bloom the yeast
In a large bowl, combine warm water, honey, and . Let sit 5 minutes until slightly foamy.
Add dry ingredients
Add , salt, and olive oil. Mix with a spatula or your hands until no dry flour remains. The dough will be very wet and shaggy.
Rest
Cover and rest 15 minutes. This short rest begins development.
Pro Tip
Don't worry about the sticky mess – high- doughs are supposed to look like this!
Precise Timers
Use these interactive timers to track your stages.
Yeast Bloom
Initial Rest
Step 2
Building Strength
2 hours with coil folds
Use to develop without deflating the delicate air bubbles.
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Coil fold set 1
With wet hands, lift the dough from the center, letting the sides fold under. Rotate the bowl 90° and repeat. Do this until you've gone around the bowl. Cover and rest 30 minutes.
Coil fold set 2
Repeat the process. The dough should feel smoother and more elastic. Cover and rest 30 minutes.
Coil fold set 3
Repeat the process. The dough is transforming from shaggy to smooth. Cover and rest 30 minutes.
Coil fold set 4
Final set. The dough should now be smooth, elastic, and hold its shape better.
Pro Tip
Keep your hands wet to prevent sticking. Work quickly and gently.
Precise Timers
Use these interactive timers to track your stages.
Fold Set 1
Fold Set 2
Fold Set 3
Fold Set 4
Step 3
Bulk Fermentation
1-2 hours rising time
Let time and yeast work their magic as the dough develops flavor and rises.
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Let it rise
After the final fold, cover and let rise at room temperature for 1-2 hours until doubled. The dough should be puffy and jiggly.
Pro Tip
For deeper flavor, refrigerate 8-18 hours instead. Cold dough needs 2-3 hours at room temp before shaping.
Precise Timers
Use these interactive timers to track your stages.
Bulk Rise
Step 5
Pre-Bake Prep
The signature technique
The signature Ligurian technique: dimpling and brining for that legendary crispy crust.
Click each step to mark complete
Preheat
30 minutes before baking, preheat your oven to 450°F with a rack in the lower third.
Dimple the dough
Oil your fingertips generously. Press deep dimples into the dough, all the way to the bottom of the pan. Those dimples hold oil, , and toppings – shallow dimples are missed opportunities.
Apply the brine
Stir together the warm water and salt until dissolved. Pour the evenly over the dimpled dough, letting it pool in the indentations. This creates the impossibly crispy crust.
Add toppings
Drizzle with remaining olive oil (about 1 Tbsp). Scatter fresh rosemary and flaky sea salt over the top.
Pro Tip
Don't skip the brine! It's the secret to authentic Ligurian focaccia's legendary crust.
Precise Timers
Use these interactive timers to track your stages.
Preheat Oven
The Final Step
Baking
High heat transforms your oiled, brined dough into golden, crispy perfection.
The classic method for . A metal pan ensures a crispy bottom.
Equipment: 9x13-inch metal baking pan, Wire cooling rack
Bake
Place the pan on the lower rack. Bake 25-30 minutes until the top is deeply golden brown and the edges are crispy and pulling away from the pan.
Check the bottom
Carefully lift a corner with a spatula. The bottom should be golden and crispy. If not, bake 3-5 more minutes.
Cool
Let cool in the pan for 5 minutes, then use a spatula to transfer to a wire rack. This prevents the bottom from getting soggy.
"Best eaten the day it's made. Store at room temperature wrapped loosely in foil for up to 2 days. Reheat in a 350°F oven for 8-10 minutes to restore crispness."
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Troubleshooting
Baker's Notes
Common questions and solutions for perfect results
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