Rosemary Sea Salt Focaccia
Focaccia is less about precision and more about managing the temperament of high-hydration dough. The goal is to build strength without overworking the gluten, letting the long, cold ferment do the heavy lifting for the texture.
Don't skimp on the oil
The oil is what prevents sticking and creates that signature fried-crust edge. If the pan looks dry before it goes in, add more.
- 9x13 inch metal baking pan
- Large mixing bowl
- Plastic wrap or tight-fitting lid
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 5ginstant yeast
- 50gextra virgin olive oil, plus extra for the pan
- 2 tbspfresh rosemary needles
- 1 tspflaky sea salt for topping
Building internal structure
Since the dough is too wet to knead, you'll perform a series of stretches and folds every 30 minutes to organize the gluten strands without degassing the yeast.
The method.
Mix the dough
Whisk the flour, salt, and yeast in a bowl. Add the water and oil. Mix with a spatula until a sticky, shaggy mass forms. Cover and let rest for 30 minutes.
Stretch and fold
Wet your hand, grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat four times. Do this every 30 minutes for a total of four sets.
Cold ferment
Cover the bowl tightly and move it to the refrigerator for 12 to 16 hours. This slow rise creates the small bubbles that make the crumb airy.
Pan proof
Liberally oil your 9x13 pan. Scrape the cold dough into the pan. Fold the edges underneath to create a rough rectangle. Let it come to room temperature and fill the pan, about 2 hours.
Dimple and top
Drizzle the top with oil. Press your fingers straight down into the dough until they hit the bottom of the pan to create deep wells. Scatter the rosemary and flaky salt over the surface.
Bake
Bake at 425°F (220°C) for 20 to 25 minutes. It is done when the top is deep gold and the bottom sounds hollow when tapped.
Other turns to take.
Garlic Confit
Tuck peeled garlic cloves into the dimples before baking.
Cherry Tomato
Press halved cherry tomatoes cut-side down into the dough.
When it doesn't go to plan.
Use high-protein bread flour rather than all-purpose to support the high water content.
If the dough resists stretching in the pan, walk away for 15 minutes; the gluten needs to relax.
Do not pull the dough from the pan until it has cooled for at least 10 minutes, or the crispy crust will lose its structure.
The ones that keep coming up.
Can I bake it the same day?
You can, but skipping the long cold ferment will result in a denser, chewier texture rather than the airy, open crumb desired for focaccia.
My dough is sticking to everything, what do I do?
Keep your hands damp with water when handling the dough. It will prevent the dough from clinging to your skin while you perform the folds.