Focaccia is a versatile bread that can be left simple with only olive oil and a flakey sea salt or you can jazz it up with your favorite vegetables and herbs. It’s important not to overload on your toppings as it will weigh down your loaf. We love using cherry tomatoes, Maldon Sea Salt, olives, and fresh herbs, like rosemary and thyme. This recipe yields one 9x13” focaccia loaf.
INGREDIENTS
- 400g Bread Flour
- 300g Water *warm water to activate yeast*
- 7g Kosher Salt
- 3g Instant Yeast
- 15g Olive Oil (plus a lot more for drizzling)
DAY 1 INSTRUCTIONS
- Mix water, flour, salt, instant yeast and olive oil well in a large bowl until all the flour is fully hydrated and no dry flour bits remain.
- Cover the bowl in plastic wrap and let the dough mixture sit for 15-30 minutes at room temperature.
- Remove plastic wrap. With wet hands, pick up one side of the dough, stretch it, and then fold it over onto the rest. Turn the bowl one-quarter turn and stretch and fold again.
- Recover with plastic wrap and rest for 15-30 additional minutes at room temperature.
- Remove the plastic wrap and repeat the folding process once more, then cover and place in the refrigerator for overnight fermentation (12 hours minimum to 24 hours maximum).
DAY 2 INSTRUCTIONS
- Transfer the dough to a well oiled pan and let it rest for 25 minutes. After it’s rested, oil your hands and book fold the dough over itself: grab one end of the dough and fold the edge into the center of the dough, pressing to attach. Then fold the other side of the dough over the seam in the center. Flip the dough loaf over so that the folded side is now on the bottom. The dough will not be touching the sides of the pan.
- Leave the pan uncovered in a warm spot so that the dough may rise and double in size. When it’s done proofing, the dough will be puffy and jiggly. Proof until (almost) double- this should take 3-4 hours depending on the season and how warm it is in the kitchen.
- Preheat the oven at 400 degrees.
- Prepare your toppings. Oil your hands and dimple the dough, pressing your fingers to the bottom of the pan. Bubbles will form in the dough: do not pop them. Arrange your toppings and sprinkle with flaky sea salt.
- Bake at 400 for 30 minutes. At the 15 minute point, rotate your pans for the most even bake.
- Transfer pans to a drying rack and drizzle generously with olive oil.
- Cool and cut with a bread knife. Store leftovers lightly wrapped at room temperature.
