Rustic Focaccia
This bread demands patience rather than force. By using a generous amount of olive oil and dimpling the surface deeply, you create the signature craters that collect heat and oil, frying the underside while the top turns crisp.
Temperature control is your primary ingredient
Use room-temperature water for the initial mix, but let the bulk fermentation happen in a cool spot. If the dough warms up too quickly, it loses the ability to hold its shape.
- large mixing bowl
- 13x9 baking pan
- bench scraper
- plastic wrap or damp cloth
What goes in.
- 500gbread flour
- 400glukewarm water
- 10gsea salt
- 5ginstant yeast
- 50gextra virgin olive oil, plus more for the pan
- 1 tbspflaky sea salt for topping
Building strength without the bench
Instead of kneading, grab the edge of the dough, pull it upward, and fold it over itself. Rotate the bowl and repeat four times to organize the gluten strands without deflating the bubbles.
The method.
Mix the dough
Whisk flour, salt, and yeast in a bowl. Pour in the water and olive oil. Stir with a sturdy spoon until no dry flour remains; the dough will be shaggy and sticky.
Bulk fermentation
Cover the bowl and let it sit for 30 minutes. Perform your first set of stretch-and-folds. Repeat this process every 30 minutes for a total of three sets, then leave it in the refrigerator overnight.
Pan proofing
Generously coat your 13x9 pan with olive oil. Transfer the dough to the pan, turning it once to coat in oil. Let it sit at room temperature for 2 to 3 hours until it spreads to the edges and looks bubbly.
Dimpling
Oil your fingers and press them straight down into the dough until you hit the bottom of the pan, creating deep wells across the entire surface.
Baking
Preheat your oven to 450°F (230°C). Sprinkle with flaky salt and bake for 20 to 25 minutes. It is finished when the top is deep golden brown and the bottom slides easily against the pan.
Other turns to take.
Rosemary and Garlic
Stud the dimples with slivers of fresh garlic and needles of rosemary before baking.
Grape and Sage
Press halved red grapes and whole sage leaves into the dough for a balance of tart and earthy flavors.
When it doesn't go to plan.
Do not skimp on the oil in the pan; it effectively shallow-fries the bottom crust.
If the dough resists stretching, cover it and let it relax for 10 minutes before trying again.
Wait at least 20 minutes before slicing to allow the crumb to set, preventing a gummy texture.
The ones that keep coming up.
Why is my dough so sticky?
High-hydration doughs are inherently sticky. Use wet hands or a bench scraper to handle it, and resist the urge to add more flour.
Can I bake this immediately?
You could, but the overnight refrigeration is what allows the yeast to develop the complex flavor and the airy, open crumb structure.