Andy Cooks–Style Olive Focaccia 🫒
Soft, pillowy inside with crisp olive-oil edges
This is my go-to focaccia method inspired by Andy Cooks, minimal kneading, high hydration, and lots of good olive oil. It’s forgiving, flexible, and perfect every time.
Ingredients
• 500 g all-purpose or bread flour
• 10 g salt (about 2 tsp)
• 7 g instant yeast (2¼ tsp)
• 400 ml warm water (about 80% hydration)
• 40–60 ml extra-virgin olive oil (plus more for the pan & top)
• Mixed olives (green & Kalamata), pitted and halved
• Fresh thyme or rosemary
• Flaky salt
Method
1. Mix (no kneading)
In a large bowl, combine flour, salt, and yeast.
Add water and olive oil.
Mix with a spoon or wet hands until no dry flour remains.
The dough will be sticky — that’s what you want.
Cover and rest 10 minutes.
2. Stretch & folds
With wet hands, stretch one side of the dough up and fold it over itself.
Rotate the bowl and repeat 4 times.
Cover and rest 30 minutes.
Repeat this stretch & fold 2–3 times total.
3. First rise
Cover and let the dough rise until doubled, about 1–1½ hours at room temperature.
4. Pan & second rise
Generously oil a baking dish.
Transfer dough into the pan and gently stretch to the edges.
Cover and let rise 30–45 minutes, until bubbly and relaxed.
5. Dimple & top
Preheat oven to 425°F / 220°C.
Drizzle the dough generously with olive oil.
Dimple deeply with your fingers.
Press olives into the dough, scatter thyme, and finish with flaky salt.
6. Bake
Bake for 20–25 minutes, until deeply golden with crisp edges.
Cool slightly, then remove from the pan to keep the bottom crisp.
Serving notes
• Best eaten warm
• Perfect for sandwiches, dipping, or tearing straight from the pan
• Even better the next day, lightly toasted
Why this works
High hydration + olive oil =
✨ airy crumb
✨ crisp bottom
✨ forgiving dough
If you’re new to making focaccia or looking to improve your technique, here are a few tips that really helped me achieve that perfect balance of pillowy softness and crispy crust. First, use high hydration dough as described in the recipe. This means adding more water than usual, which creates a lighter crumb and a tender texture. I found that measuring water around 80% hydration really helps the dough stay sticky but manageable. Next, the stretch and fold method is key. Instead of intense kneading, this gentle technique develops gluten without overworking the dough. Make sure to rest the dough between folds to allow gluten to relax and strengthen. Don’t skip the generous olive oil on the pan and on top before baking. This not only prevents sticking but contributes to those irresistible crisp edges and rich flavor. To get the best results, try pressing your fingers deep into the dough just before baking—this forms the signature dimples that catch olive oil and toppings beautifully. As an added bonus, if you bake your focaccia a day ahead, gently toasting leftovers brings back that fresh-baked texture and taste, ideal for quick sandwiches or snacks. Finally, experiment with different olive varieties and fresh herbs like rosemary and thyme to find the flavor combination you enjoy most. It’s a simple but rewarding process perfect for sharing with family and friends.
