Rustic Olive Oil Focaccia
The secret to this bread is patience. By letting the dough rest in the refrigerator, you develop a depth of flavor and a structural integrity that cannot be rushed by aggressive kneading.
Commit to the cold proof.
Do not skip the overnight rest; it is what allows the gluten to relax enough to create those deep, craters on the surface.
- Large glass mixing bowl
- 9x13 inch metal baking pan
- Bench scraper
- Digital scale
What goes in.
- 500gbread flour
- 400glukewarm water
- 10gsea salt
- 5ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
The finger press
When pushing the dough into the pan, use your entire finger length to touch the bottom of the pan. This creates the necessary wells for the olive oil to pool.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add water and 20ml of oil. Stir until a shaggy, wet mass forms.
First proof
Cover the bowl and leave at room temperature for 2 hours, performing a set of folds every 30 minutes to build strength.
Cold retard
Place the bowl in the refrigerator for 12 to 16 hours. The dough will double in size and become bubbly.
Pan transfer
Generously oil your 9x13 pan. Tip the dough into the center and let it relax, uncovered, for 2 hours until it fills the corners.
Dimple and bake
Drizzle with remaining oil, press your fingers into the dough to create deep dimples, and sprinkle with flaky salt. Bake at 220°C (425°F) for 20-25 minutes until the top is deep golden brown.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary sprigs into the dimples before the final bake.
Tomato Basil
Nestle cherry tomatoes into the dough after the dimpling step for bursts of acidity.
When it doesn't go to plan.
Use a metal pan instead of glass to ensure the bottom crust gets crisp.
If the dough resists stretching into the corners, let it rest for another 15 minutes before trying again.
The oil should sizzle slightly when it hits the dough surface in the hot oven.
The ones that keep coming up.
Can I use all-purpose flour?
You can, but bread flour provides the structural chew that keeps the air bubbles from collapsing.
How do I store the leftovers?
Keep it in an airtight container at room temperature for 2 days; refresh it in a hot oven for 5 minutes to restore the crust.
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