Fresh Focaccia Bread
Good focaccia is defined by its contrast: a shattered, fried exterior and a soft, chewy crumb. By using a generous amount of olive oil in the pan, you essentially shallow-fry the bottom of the dough while it bakes, resulting in a distinctively rich flavor.
Don't skimp on the oil
The oil is not just a topping; it is a structural component that keeps the crust from hardening too quickly and provides the distinct flavor. Use a high-quality extra virgin olive oil.
- Large mixing bowl
- 9x13 inch metal baking pan
- Rubber spatula
- Wire cooling rack
What goes in.
- 500 gbread flour
- 400 glukewarm water
- 10 gfine sea salt
- 7 ginstant yeast
- 60 mlextra virgin olive oil, plus extra for the pan
- 1 tbspflaky sea salt for topping
Pressing the dough
Oil your fingertips thoroughly and press straight down until you hit the bottom of the pan. This motion forces the air to redistribute, creating the iconic craters that capture pockets of fat and salt.
The method.
Mix the dough
Combine flour, salt, and yeast in a bowl. Pour in the water and olive oil. Stir with a spatula until no dry flour remains. It will be a sticky, shaggy mass.
Bulk fermentation
Cover the bowl with a damp cloth. Let it sit in a warm spot for 2 hours, folding the edges of the dough toward the center every 30 minutes to build strength.
Pan proofing
Pour 3 tablespoons of olive oil into your 9x13 pan. Transfer the dough to the pan, turning it once to coat in oil. Let it rest uncovered for 60-90 minutes until it spreads to the edges and bubbles form on the surface.
Dimpling and baking
Preheat the oven to 425°F (220°C). Oil your fingers and dimple the dough deeply. Drizzle with more oil and sprinkle with flaky salt. Bake for 20-25 minutes until the top is a deep golden bronze.
Cooling
Transfer to a wire rack immediately to prevent the bottom from steaming and losing its crunch.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thin slivers of raw garlic into the dimples before baking.
Tomato and Olive
Nestle halved cherry tomatoes and pitted Kalamata olives into the dough right before the final bake.
When it doesn't go to plan.
If the dough resists when you try to dimple it, stop and let it rest for another 10 minutes to allow the gluten to relax.
Metal pans are superior to glass for focaccia because they conduct heat faster, ensuring a crisp bottom crust.
Use a bench scraper to help move the sticky dough if it becomes difficult to handle.
The ones that keep coming up.
Can I use all-purpose flour instead of bread flour?
You can, but bread flour provides a better chew. If using all-purpose, the crust will be slightly more tender and less airy.
Why did my focaccia turn out dense?
The dough likely didn't proof long enough. It needs to look visibly puffy and airy before it goes into the oven.
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