How long does it take to make Focaccia?

Let rise about an hour, spread in an oiled pan, dimple with your fingers and drizzle generously with olive oil, with coarse salt on top.

2 hr 12 minTotal

24 minActive time

1 hr 48 minSetting

#	What to do	How long
1	Mix the flour, yeast and salt in a large bowl	1 min
2	Add the lukewarm water and olive oil and Knead about 10 minutes	10 min
3	Cover and Let rise about an hour in a warm place	1 hr
4	Generously oil a 30×40 cm pan with olive oil, spread the dough in it with your hands all the way to the corners, and Let rise another 20–30 minutes	25 min
5	Preheat the oven to 220°C (430°F)	12 min
6	Press your fingertips all over the dough to make deep dimples	—
7	Drizzle the olive oil so the dimples fill up	—
8	Arrange the coarse salt on the dough	1 min
9	Bake 20–25 minutes	22 min

Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
Generous oil in the pan gives a crisp, almost fried bottom. Don't skimp on it.
Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
The deep dimples are the heart of focaccia: press until your fingers almost touch the pan. The oil pools in them, and the dough rises around them in waves.

For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
Check by the cue (until…), not just the clock: every oven bakes a little differently.

About ½ kg flour, a tablespoon of yeast, a teaspoon of salt, 2 tablespoons olive oil and 1½ cups lukewarm water: a softer, wetter dough than pizza dough, which is why focaccia is airy.
Bake in an oven preheated to 220°C (430°F) for about 20 minutes, until the focaccia is golden.