Simple Focaccia
Focaccia is more about managing time than technique. By letting the dough sit overnight, the flour hydrates fully, making it easier to handle and giving you those irregular bubbles that define a good bake.
Patience is your primary ingredient.
The long cold-ferment is non-negotiable for texture. If you rush it, the dough will be tight and the final bread will be dense.
- large mixing bowl
- 9x13 inch metal baking pan
- plastic wrap or airtight cover
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 3ginstant yeast
- 50gextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Building Strength without Kneading
Instead of working the dough on a counter, grab the edge of the dough in the bowl, pull it upward until you feel resistance, and fold it over itself. Repeat this on all four sides to organize the gluten strands.
The method.
Mix the dough
Whisk the flour, yeast, and fine salt in a bowl. Pour in the water and 20g of the olive oil. Mix with a spatula until no dry flour remains. It will look like a sticky, shaggy mess.
Perform initial folds
Cover the bowl. Every 30 minutes for the next 90 minutes, perform a set of stretches and folds. The dough will become smoother and more elastic with each set.
Cold proof
Cover the bowl tightly and move it to the refrigerator for at least 12 hours, or up to 24. This is when the flavor deepens.
Pan proof
Pour 15g of olive oil into your 9x13 pan. Transfer the cold dough into the pan. Do not force it to the corners; let it relax for 2 hours at room temperature until it naturally spreads to fill the edges.
Dimple and bake
Preheat your oven to 425°F (220°C). Drizzle the remaining oil over the dough. Oil your fingers and press them straight down to the bottom of the pan to create deep dimples. Sprinkle with flaky salt. Bake for 20-25 minutes until the crust is deep gold and the bottom is crisp.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary needles and thinly sliced garlic cloves into the dimples right before the final bake.
Tomato Top
Nestle halved cherry tomatoes cut-side down into the dough after the final dimpling.
When it doesn't go to plan.
If the dough sticks to your fingers when dimpling, dip them in a small bowl of water or olive oil first.
Use a metal pan for the best heat conduction, which yields a crispier bottom crust than glass or ceramic.
Let the bread cool on a wire rack for at least 20 minutes; cutting it too early will cause the steam to turn the interior gummy.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but the final bread will be softer and have less of a chew. Bread flour is better for the structural integrity of this high-hydration dough.
Why did my dough not rise in the fridge?
The cold temperature slows yeast activity significantly. It is meant to be a slow process; the dough may look slightly puffy but shouldn't double in size until it hits room temperature in the pan.
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