Baking Focaccia
The secret to focaccia isn't a complex recipe; it is patience and olive oil. You want a dough that is wet enough to be difficult to handle, as that moisture translates directly into the open, sponge-like holes found in the finished loaf.
Don't skimp on the oil
The oil serves two purposes: it prevents sticking and effectively fries the bottom of the dough while it bakes. Use more than you think you need.
- 9x13 inch metal baking pan
- large mixing bowl
- scale
- bench scraper
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 7ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Dimpling the dough
Press your fingers straight down until you touch the bottom of the pan. This creates wells for the oil to pool and prevents large, uneven air bubbles from forming.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add water and stir with a fork until a shaggy, sticky mass forms. Cover and let sit for 30 minutes.
Stretch and fold
Reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat four times. Cover and let rise for 90 minutes.
Transfer to pan
Pour 2 tablespoons of oil into the 9x13 pan. Gently tip the dough into the pan, turning it once to coat in oil. Let it rest, uncovered, for 60 minutes until it fills the corners.
Dimple and top
Preheat oven to 425°F (220°C). Drizzle more oil over the dough. Oil your fingers and press deep dimples across the entire surface. Sprinkle with flaky salt.
Bake
Bake for 20 to 25 minutes. The top should be a deep golden brown, and the bottom should feel firm and crisp when lifted with a spatula.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thinly sliced garlic cloves into the dimples before baking.
Cherry Tomato
Nestle halved cherry tomatoes cut-side down into the dough right before putting it in the oven.
When it doesn't go to plan.
If the dough keeps snapping back when you try to spread it in the pan, walk away for 15 minutes to let the gluten relax.
Use a metal pan rather than glass to get a better crust on the bottom.
Let the bread cool on a wire rack to keep the bottom crust from steaming and turning soft.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but bread flour provides a better chew and height due to the higher protein content.
How do I know if the dough is proofed enough?
The dough should look bubbly on the surface and appear jiggly when you gently shake the pan.
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