Garlic Herb Focaccia
A good focaccia is defined by its uneven bubbles and a bottom crust that effectively fries in the pan. The key is to resist the urge to add more flour during the initial mix; the dough should look almost too wet to handle.
Patience is your primary ingredient
The long, cold rise is what gives the bread its airy interior and deep flavor profile. Ensure your pan is heavily oiled before adding the dough to prevent sticking.
- 9x13 inch metal baking pan
- Large mixing bowl
- Silicone spatula
- Pastry brush
What goes in.
- 500gbread flour
- 400mllukewarm water
- 10gfine sea salt
- 7ginstant yeast
- 60mlextra virgin olive oil
- 4 clovesgarlic, minced finely
- 1 tbspfresh rosemary, chopped
- 1 tspflaky sea salt for topping
Deep-tissue indentations
When the dough has risen in the pan, oil your fingers and press down until you feel the bottom of the tray. These craters hold the oil and aromatics, ensuring every bite carries flavor.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add the water and stir with a spatula until no dry flour remains. Cover the bowl and let it rest at room temperature for 30 minutes.
Stretch and fold
Reach under one side of the dough, pull it upward, and fold it over the center. Repeat on all four sides. Let it rest for 30 minutes; repeat this process twice more.
Cold ferment
Cover the bowl tightly and move it to the refrigerator for 12 to 24 hours. The dough will double in size and become very bubbly.
Pan proof
Generously oil a 9x13 pan. Transfer the dough to the pan, turning it to coat in oil. Let it sit at room temperature for 2 to 3 hours until it fills the pan and looks jiggly.
Dimple and bake
Preheat oven to 425°F (220°C). Mix garlic and rosemary into 2 tablespoons of olive oil. Dimple the dough with oiled fingers, drizzle the garlic-herb oil over the top, and sprinkle with flaky salt. Bake for 20-25 minutes until the top is a deep, burnished gold.
Other turns to take.
Tomato Basil
Press halved cherry tomatoes and torn fresh basil leaves into the dimples along with the garlic.
Olive and Lemon
Scatter pitted kalamata olives and thinly sliced lemon rounds across the surface before the final bake.
When it doesn't go to plan.
Use a metal pan rather than glass for a much crispier bottom crust.
If the dough sticks to your fingers during dimpling, keep a small bowl of olive oil nearby to dip your hands in frequently.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent the bottom from turning soggy.
The ones that keep coming up.
Can I skip the cold ferment?
You can, but the bread will lack the complex flavor and large, open crumb that comes from the slow breakdown of starches.
How do I know if the oven is hot enough?
The focaccia should begin to puff up within the first five minutes of hitting the oven heat.
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