Everyday Focaccia
This is a high-hydration dough that relies on a long, slow rise in the refrigerator to develop flavor and texture. By baking it in a heavily oiled pan, the bottom crust becomes crisp and golden while the top remains airy, dimpled with olive oil and coarse salt.
Patience is your primary ingredient.
The flavor comes from the long fermentation. Do not rush the dough, or it will be dense instead of open and bubbly.
- Large mixing bowl
- 9x13 inch metal baking pan
- Plastic wrap or reusable cover
- Bench scraper
What goes in.
- 500gbread flour
- 400gwater, lukewarm
- 10gfine sea salt
- 5ginstant yeast
- 60mlextra virgin olive oil, plus more for the pan
- 1 tspflaky sea salt for topping
Building strength without kneading
Because this dough is too wet to knead by hand, you build structure by grabbing the edge of the dough, stretching it upward, and folding it over itself. Repeat this from all four sides to develop the gluten.
The method.
Mix the dough
Combine flour, water, salt, and yeast in a bowl until no dry flour remains. Cover and let rest for 30 minutes.
Perform the folds
Complete four sets of stretch-and-folds, spaced 30 minutes apart. The dough will become smooth and elastic.
Cold ferment
Cover the bowl tightly and move it to the refrigerator for 12 to 16 hours. The dough should double in size and show small bubbles on the surface.
Pan proof
Pour 2 tablespoons of olive oil into your pan. Transfer the dough to the pan, turning it once to coat it in oil. Let it sit uncovered at room temperature for 2 to 3 hours until it fills the corners and looks very jiggly.
Dimple and bake
Preheat your oven to 425°F (220°C). Drizzle more oil over the dough. Press your fingertips straight down into the dough to create deep dimples. Sprinkle with flaky salt. Bake for 20 to 25 minutes until the top is a deep golden brown.
Other turns to take.
Rosemary and Garlic
Press whole peeled garlic cloves and fresh rosemary sprigs into the dimples before the final bake.
Tomato and Onion
Tuck thinly sliced red onions and halved cherry tomatoes into the surface for a sweeter crust.
When it doesn't go to plan.
Use a metal pan instead of glass for a crispier, faster-browning bottom crust.
If the dough resists stretching into the corners of the pan, let it rest for another 15 minutes to relax the gluten.
The dough should be very sticky; resist the urge to add extra flour during the mixing phase.
The ones that keep coming up.
Can I bake this the same day?
You can, but the flavor will be less complex and the texture slightly tighter. Let the dough rise at room temperature until doubled, then proceed to the pan-proofing step.
How do I know if it is done?
The focaccia should be golden-brown on top, and if you lift a corner with a spatula, the underside should be deeply colored and crisp.