Possible recipes · transparent prices · food with affection
MMesa de CasaRecipes & stories
Bread and yeasted doughs · Yeasted

Focaccia doughcomplete base method and exact texture

Weigh accurately, follow the sequence and use the visual and tactile cues rather than the clock alone.

focacciafilled breadssandwiches
◷Prep25 min
◔Rest/cooking240 min
◇DifficultyMedium
⌂Yield1 large tray
Complete method

Directions

  1. 01

    Organize the ingredients

    Weigh every ingredient before starting and set out the required tools. Respect the temperatures stated in the ingredient list because they control hydration, elasticity, and fat incorporation.

    Texture cue: ingredients weighed, tools ready, and temperatures checked
  2. 02

    Mix and fold

    Mix flour, water and yeast, rest, add salt and make three folds 20 minutes apart. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  3. 03

    Proof in tray

    Transfer to a heavily oiled tray and wait until bubbly and jiggly. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  4. 04

    Dimple

    Pour over oil and press fingers nearly to the bottom without deflating everything. Work gradually and pause if the dough resists or becomes too warm. Before moving on, compare its texture, elasticity, and moisture with the visual cue for this stage.

    Texture cue: an even, stable dough with the structure required by the technique
  5. 05

    Bake

    Bake at 220 °C until deeply golden, including underneath. Complete the process at the stated time and temperature while checking color, firmness, and internal moisture. Let it cool or stabilize as directed before cutting, filling, or storing.

    Texture cue: evenly cooked with no raw center, excess moisture, or free fat
Get the texture right

The exact point

Before baking it jiggles and shows large bubbles; baked crumb is moist and open over a crisp base.

Before you start

Important information

Temperature

Keep ingredients at the temperature stated in the method.

Handling

Stop mixing as soon as the required structure is reached.

Safety

Do not taste raw flour dough or batter.

Technical references

Sources consulted for the technical and safety principles in this guide.