Rustic Focaccia
This bread does not require kneading in the traditional sense; instead, it relies on time and folding to develop structure. You are looking for a dough that is sticky, supple, and bubbles with activity before it ever touches the oven.
Patience is your primary ingredient.
The dough will look impossibly wet when you mix it. Do not add more flour; the texture depends on that moisture to create the internal steam that lifts the loaf.
- 9x13 inch metal baking pan
- Large glass mixing bowl
- Silicone spatula
- Digital scale
What goes in.
- 500gbread flour
- 400gwarm water
- 10gsea salt
- 7ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Developing strength without the counter
Instead of kneading, pull one side of the dough up and fold it over the center, rotating the bowl until you have worked all four sides. This organizes the gluten strands gently without degassing the dough.
The method.
Mix the dough
Whisk water, yeast, and 20ml of olive oil in a bowl. Add flour and salt, mixing with a spatula until no dry patches remain. It will be a shaggy, wet mass.
Develop structure
Cover and let rest for 30 minutes. Perform a set of stretch-and-folds. Repeat this process every 30 minutes for a total of four sets.
Bulk fermentation
Let the dough sit at room temperature for 2 hours until it has doubled in size and looks aerated.
Pan proofing
Coat your 9x13 pan with 20ml of olive oil. Pour the dough in, stretching it toward the corners gently. Cover and let rest for 1 hour until puffy.
Dimpling and baking
Preheat oven to 425°F (220°C). Drizzle remaining oil over the top. Press your fingers straight down to the bottom of the pan to create deep craters. Sprinkle with salt and bake for 20-25 minutes until the bottom is frying in the oil and the top is deep golden brown.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary needles and thinly sliced garlic cloves into the dimples right before baking.
Tomato and Herb
Nestle halved cherry tomatoes into the dough after dimpling for a savory, acidic finish.
When it doesn't go to plan.
Use high-quality olive oil; since it pools in the dimples, it provides the main flavor for the crust.
If the dough resists stretching into the corners of the pan, stop and let it rest for 10 minutes to allow the gluten to relax.
The bread is done when the edges look dark amber and pull away slightly from the sides of the metal pan.
The ones that keep coming up.
Can I make this dough the night before?
Yes. After the stretch-and-fold sets, cover the bowl and place it in the refrigerator for up to 24 hours. Let it come to room temperature for 1 hour before moving it to the pan.
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