Focaccia
Directions
- 1Combine all-purpose flour, kosher salt, active dry yeast, and warm water in a large mixing bowl.
- 2Mix until a shaggy dough forms, then add a generous amount of olive oil and mix until incorporated.
- 3Cover the bowl and let the dough rest for 30 minutes.
- 4Perform the first stretch and fold: gently pull a section of the dough up and fold it over itself, repeating around the bowl.
- 5Cover and let rest for 30 minutes, then repeat the stretch and fold process three more times over the next 1.5 hours.
- 6After the final stretch and fold, cover the dough and let it rest for another hour, or until it has doubled in size and is thick and jiggly.
- 7Generously oil two baking pans.
- 8Divide the dough into two equal portions and place one in each oiled pan.
- 9Let the dough sit at room temperature in the pans for about 4 hours, allowing it to rise and become bubbly.
- 10Drizzle more olive oil over the risen dough in the pans.
- 11Dimple the dough with your fingers, pressing down to create characteristic focaccia indentations.
- 12Sprinkle with flaky salt.
- 13Bake until golden brown and cooked through.
- 14Remove from pans and slice to serve.
Ingredients
- 500 grams all-purpose flour
- 10 grams kosher salt
- 7 grams active dry yeast
- 400 grams warm water
- olive oil
Equipment
large mixing bowlspatulabaking pansplastic wrap or kitchen towel
Tips
- The key to good focaccia is high hydration, meaning a lot of water.
- You don't need to knead the dough; just stretch it out four times over two hours.
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