Focaccia
Directions
- 1Combine all-purpose flour, kosher salt, active dry yeast, and warm water in a large mixing bowl.
- 2Combine all-purpose flour, kosher salt, active dry yeast, and warm water in a large mixing bowl.
- 3Combine all-purpose flour, kosher salt, active dry yeast, and warm water in a large mixing bowl.
- 4Mix until a shaggy dough forms, then add a generous amount of olive oil and mix until incorporated.
- 5Mix until a shaggy dough forms, then add a generous amount of olive oil and mix until incorporated.
- 6Mix until a shaggy dough forms, then add a generous amount of olive oil and mix until incorporated.
- 7Cover the bowl and let the dough rest for 30 minutes.
- 8Cover the bowl and let the dough rest for 30 minutes.
- 9Cover the bowl and let the dough rest for 30 minutes.
- 10Perform the first stretch and fold: gently pull a section of the dough up and fold it over itself, repeating around the bowl.
- 11Perform the first stretch and fold: gently pull a section of the dough up and fold it over itself, repeating around the bowl.
- 12Perform the first stretch and fold: gently pull a section of the dough up and fold it over itself, repeating around the bowl.
- 13Cover and let rest for 30 minutes, then repeat the stretch and fold process three more times over the next 1.5 hours.
- 14Cover and let rest for 30 minutes, then repeat the stretch and fold process three more times over the next 1.5 hours.
- 15Cover and let rest for 30 minutes, then repeat the stretch and fold process three more times over the next 1.5 hours.
- 16After 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.
- 17After 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.
- 18After 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.
- 19Generously oil two baking pans.
- 20Generously oil two baking pans.
- 21Generously oil two baking pans.
- 22Divide the dough into two equal portions and place one in each oiled pan.
- 23Divide the dough into two equal portions and place one in each oiled pan.
- 24Divide the dough into two equal portions and place one in each oiled pan.
- 25Let the dough sit at room temperature in the pans for about 4 hours, allowing it to rise and become bubbly.
- 26Let the dough sit at room temperature in the pans for about 4 hours, allowing it to rise and become bubbly.
- 27Let the dough sit at room temperature in the pans for about 4 hours, allowing it to rise and become bubbly.
- 28Drizzle more olive oil over the risen dough in the pans.
- 29Drizzle more olive oil over the risen dough in the pans.
- 30Drizzle more olive oil over the risen dough in the pans.
- 31Dimple the dough with your fingers, pressing down to create characteristic focaccia indentations.
- 32Dimple the dough with your fingers, pressing down to create characteristic focaccia indentations.
- 33Dimple the dough with your fingers, pressing down to create characteristic focaccia indentations.
- 34Sprinkle with flaky salt.
- 35Sprinkle with flaky salt.
- 36Sprinkle with flaky salt.
- 37Bake until golden brown and cooked through.
- 38Bake until golden brown and cooked through.
- 39Bake until golden brown and cooked through.
- 40Remove from pans and slice to serve.
- 41Remove from pans and slice to serve.
- 42Remove from pans and slice to serve.
Ingredients
- 500 grams all-purpose flour
- 500 grams all-purpose flour
- 500 grams all-purpose flour
- 10 grams kosher salt
- 10 grams kosher salt
- 10 grams kosher salt
- 7 grams active dry yeast
- 7 grams active dry yeast
- 7 grams active dry yeast
- 400 grams warm water
- 400 grams warm water
- 400 grams warm water
- olive oil
- olive oil
- 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.