Focaccia

4h
Serves 1
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Directions

  1. 1Combine all-purpose flour, kosher salt, active dry yeast, and warm water in a large mixing bowl.
  2. 2Mix until a shaggy dough forms, then add a generous amount of olive oil and mix until incorporated.
  3. 3Cover the bowl and let the dough rest for 30 minutes.
  4. 4Perform the first stretch and fold: gently pull a section of the dough up and fold it over itself, repeating around the bowl.
  5. 5Cover and let rest for 30 minutes, then repeat the stretch and fold process three more times over the next 1.5 hours.
  6. 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.
  7. 7Generously oil two baking pans.
  8. 8Divide the dough into two equal portions and place one in each oiled pan.
  9. 9Let the dough sit at room temperature in the pans for about 4 hours, allowing it to rise and become bubbly.
  10. 10Drizzle more olive oil over the risen dough in the pans.
  11. 11Dimple the dough with your fingers, pressing down to create characteristic focaccia indentations.
  12. 12Sprinkle with flaky salt.
  13. 13Bake until golden brown and cooked through.
  14. 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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