Directions: |
Directions:DIRECTIONS
Spray non-stick spray into an 18×13″ half sheet pan, then drizzle 2-3 TBSP olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
In a small bowl, prepare the brine by whisking the salt into the water until it dissolves. Set aside.
Combine dry ingredients in a mixing bowl. Mix to incorporate. Add olive oil and honey, drizzling it across the surface of the dry ingredients to prevent clumps.
Attach the mixer bowl and paddle attachment to your stand mixer. Turn the mixer to a low speed, then slowly pour the water into the bowl. When the dough has fully incorporated (10-15 seconds), increase to medium speed and set a timer for 60 seconds.
Use a bowl scraper to scoop the batter (it will be sticky, that’s okay!) into the center of the prepared pan. Drizzle some oil on your fingertips (or dip them into the pan to coat them with oil) and lightly push and stretch the dough to encourage it to continue spreading outward as it rises. The dough will not fill the pan yet.
Cover and let rest for 10 minutes.
Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and gently stretch the dough until it almost-but-not-quote reaches the edges of the sheet pan.
Cover and let rest for 20 minutes, until lightly puffy.
Preheat your oven to 450F degrees, with a rack in the center of your oven. Drizzle another 1 TBSP of olive oil across the surface of the dough. Coat your hands with oil again and dimple the dough. Press the pads of your fingers down, spreading them out when they hit the surface of the pan. When the dough is well-dimpled, pour the brine over the surface of the dough.
NOTE: If you’re topping your focaccia with anything dense, like tomatoes, garlic cloves, peppers, etc. now is the time to add them. If topping with finishing salt or dried herbs, sprinkle them across the surface of the dough immediately before baking.
Cover and let rest for 45 minutes on top of your stove while the oven preheats.
Bake for 20 minutes at 450F degrees, rotating the pan once halfway through. Then, drop the temp to 400 and bake for an additional 5 minutes until deep and golden brown on top.
NOTE: For a less crispy exterior, or if your oven runs hot, bake for 10 minutes at 450 degrees, then drop the temp to 400 degrees when you rotate the pan and bake for another 10 minutes. If, at the end of the 20 minutes your focaccia doesn’t seem golden brown enough, move the sheet tray to the top rack and bake for an additional 5-7 minutes.
Let cool in the sheet pan for 10 minutes, then transfer to a cooling rack to finish cooling. Serve warm or at room temp. Focaccia is best enjoyed same-day or within 24 hours of baking.
Let cool in the sheet pan for 10 minutes, then transfer to a cooling rack to finish cooling. Serve warm or at room temp. Focaccia is best enjoyed same-day or within 24 hours of baking. |
Personal
Notes: |
Personal
Notes: Optional toppings for your focaccia: thinly sliced red onions/crumbled goat cheese/sliced olives, halved cherry tomatoes and whole garlic cloves still in the papery wrapper (they roast in the oven and you can push the garlic cloves out of the skin after baking and spread them on the bread), everything bagel blend, garlic salt, pizza seasoning, freshly grated parmesan cheese, the list goes on and on — honestly, sky’s the limit here.
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This recipe for Ligurian focaccia is from