Rustic Focaccia
Focaccia is more about managing water content than precise folding. By giving the dough time in the refrigerator, you allow the flour to fully hydrate and the yeast to build structure without needing to knead it by hand.
Patience is your primary ingredient
The dough will be wet and shaggy; resist the urge to add extra flour, as that ruins the characteristic interior bubbles. Have your olive oil ready to coat the pan liberally, as this effectively shallow-fries the bottom crust during baking.
- Large mixing bowl
- Half-sheet pan (18x13 inches)
- Plastic wrap or reusable cover
- Bench scraper
What goes in.
- 500gbread flour
- 400glukewarm water
- 10gsea salt
- 5ginstant yeast
- 60gextra virgin olive oil, plus more for the pan
- 1 tspflaky sea salt for topping
Deep-tissue dimpling
Use your entire finger, pushing straight down until you hit the bottom of the pan. This creates pockets that trap oil and salt while preventing the bread from ballooning unevenly.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add water and 30g of olive oil. Mix with a fork until no dry flour remains. Cover and let rest for 30 minutes.
Stretch and fold
Perform four sets of 'stretch and folds' every 30 minutes. Pull the edge of the dough up and fold it into the center. Rotate the bowl and repeat. This builds strength.
Cold ferment
Cover the bowl tightly and place it in the refrigerator for at least 12 hours, up to 24. This develops the flavor and eases handling.
Transfer and proof
Pour 2 tablespoons of oil onto your sheet pan. Turn the dough out into the pan and turn it to coat in oil. Let it proof at room temperature for 2 to 3 hours until it fills the pan.
Dimple and bake
Preheat your oven to 450°F (230°C). Drizzle the surface with remaining oil, dimple firmly with your fingertips, and sprinkle with salt. Bake for 20-25 minutes until the crust is deep amber.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary needles and thinly sliced garlic cloves into the dimples before baking.
Cherry Tomato
Nestle halved cherry tomatoes cut-side down into the dough just before placing in the oven.
When it doesn't go to plan.
If the dough keeps snapping back when you try to stretch it to the corners of the pan, walk away for 15 minutes; the gluten needs to relax.
Do not skimp on the oil in the pan—it is the difference between a golden crust and a burnt bottom.
Use a high-quality extra virgin olive oil for the finishing drizzle, as its flavor will be front and center.
The ones that keep coming up.
Why is my dough so sticky?
High-hydration doughs are naturally tacky. Use oiled hands to handle the dough, not floured ones, to keep it from sticking to your skin.
Can I bake this in a glass dish?
Metal is preferred for focaccia because it conducts heat efficiently, which helps crisp the bottom crust much faster than glass.
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