Focaccia Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 c. (512 g) all-purpose flour or bread flour, see tips.
2 t. (10 g) kosher salt
2 t. (8 g) instant yeast, see tips if using active dry
2 c. (455 g) lukewarm water, made by combining 1/2 c. boiling water with 1 1/2 c. cold water
butter for greasing
4 T. olive oil, divided
flaky sea salt, such as Maldon
1 to 2 t. whole rosemary leaves or other desired herbs or vegetables for topping, optional
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Directions: |
Directions:1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil.
Cover the bowl and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See tips if you need to skip the overnight rise for time purposes.)- NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
2. Line two 8- or 9-inch pie plates or a 9×13-inch pan (see tips) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking - especially when using a glass baking dish.
3. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
4. Set a rack in the middle of the oven and preheat it to 425°F. Pour a tablespoon of oil over surface of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. If using the rosemary, or any other desired herbs or vegetables, sprinkle over the dough. Sprinkle entire dough surface with flaky sea salt.
5. Transfer the pans or pan to the preheated oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich. |
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Preparation
Time: |
Preparation
Time:18-24 hours |
Personal
Notes: |
Personal
Notes: TIPS:
Cold, refrigerated dough is the secret to making this delicious focaccia! Allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours, with only 5 minutes of hands-on time.
- Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.
- Faster method: If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe by skipping the overnight refrigeration process, knowing the second rise will only take about 30 minutes.
- You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates; one 9×13-inch pan, — do not split the dough in half, if you use this option which will create a thicker focaccia; or a 13×18-inch rimmed sheet pan — do not split the dough in half if you use this option which will create a thinner focaccia, which is great for slab sandwiches. (Use butter + oil to prevent sticking on whatever pan you use.)
- You can use instant or active-dry yeast. If using active-dry yeast, simple sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.
- Flour - You can use all-purpose or bread flour here with great results. If you live in a humid environment, using bread flour is best.
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