Although this is a same-day focaccia recipe, it took me longer to prepare mentally than it did to actually make it.

Something like having stage fright, but this is worse — what if you invest all this precious time but it doesn’t go right?

Not if you take it slowly and enjoy the cooking process just as much as you’ll enjoy eating the softest bread you’ll ever make.

Ingredients:

• 390 ml warm water
• 1 tablespoon olive oil
• 1 tablespoon honey
• 5 g instant dry yeast
• approx. 500 g pizza flour*
• Salt; ½ tsp. for the dough and some extra on top
• Dried rosemary flakes
• Dried red hot chili pepper flakes
• Dried oregano

Steps:

• In a bowl, add 390 ml warm water with olive oil, honey, salt by taste and the instant yeast.
• Add the flour and gently mix with a wooden spoon or flat spatula until the dough is compact and stretchy. Do not knead or overmix — the dough should remain soft.
• Cover the bowl with food wrap and a clean towel and let the dough rest for 15 minutes at room temperature.
• First fold: With wet fingers (dipped in warm water), carefully lift and fold the dough, starting from left to right, then up to down. After folding, turn the dough so the smooth side is facing up.
• Let it rest for another 15 minutes, then repeat the folding for a second time, again turning the dough to the smooth side after the fold.
• Cover the bowl with the food wrap and the towel and let it rest for 1½ hours at room temperature.

• Prepare a square tray by generously oiling it with olive oil. Line it with baking paper and drizzle again with olive oil.
• Transfer the dough from the bowl to the tray. Gently fold it again, turning it so the smooth side is on top, and drizzle a little olive oil so it doesn’t stick. Cover the dough with food wrap.
• Let it rise for at least 3 hours before baking.
• Once risen, gently remove the food wrap. Using your fingers, lightly press into the dough to create dimples. You may see bubbles forming — don’t worry if there aren’t many; some doughs just don’t like tickles — especially if they haven’t had enough rest. 🤭
• Bake in a preheated oven at 200°C for 18–24 minutes, until golden brown.

Kind reminders:

Keep your workspace clean and free of distractions.
Do not rush.
Do not fear.
Work with intention and faith.
Handle the dough gently — whether mixing, transferring, or dimpling.
Feel free to get creative with seasonings if you want to explore specific flavors.

Personal favorites:

Flour and oregano. Two ingredients, one focaccia and an endless “mmmm’s”.

I used 00 VERDE flour (12% protein content) from Molino Pasini — soft, silky, and with a medium leavening time. Since it works so well for pizza, I thought, why not give it a try for focaccia too!

For seasoning, besides dried rosemary and red chili flakes, I used wild Greek oregano I received as a gift last September. Freshly dried and sealed in an airtight bag, it comes from the mountainous areas of Elafonisos Island (no, I didn’t gather it with the locals).

It carried gentle, bright Mediterranean flavors straight into my kitchen.

Serve to taste. I enjoyed a piece with green olives on the side, and one piece will surely be enough for a veggie sandwich in the morning.