Classic Olive Oil Focaccia
This bread relies on time rather than labor. A long rise in the refrigerator builds the complex structure and flavor that defines a good focaccia, while the final dimpling ensures those golden pockets of olive oil crisp up perfectly in the oven.
Patience is your primary ingredient
The dough will be wet and sticky; resist the urge to add more flour, as the hydration is what creates the large holes in the crumb.
- large mixing bowl
- 13x9 inch metal baking pan
- plastic wrap or tight-fitting lid
- bench scraper
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 3ginstant yeast
- 50mlextra virgin olive oil, plus more for the pan
- 1 tspflaky sea salt for topping
Building Structure Without Kneading
Because the dough is too wet to knead by hand, you build strength by grabbing the edge of the dough, stretching it upward, and folding it over itself. Repeat this four times around the bowl every 30 minutes for the first two hours.
The method.
Mix the dough
Whisk the flour, salt, and yeast in a bowl. Add water and 20ml of the olive oil. Mix until no dry flour remains and a shaggy, wet mass forms.
Develop strength
Perform the stretch and fold routine every 30 minutes for two hours. The dough will become smooth and elastic.
Cold ferment
Cover the bowl tightly and move it to the refrigerator for 12 to 16 hours. This slow chill allows the yeast to develop deep flavor.
Pan proof
Pour 2 tablespoons of oil into your metal pan. Gently tip the dough into the pan, turn it once to coat in oil, and let it sit uncovered at room temperature for 2 to 3 hours until it fills the corners and looks bubbly.
Dimple and bake
Preheat your oven to 450°F (230°C). Drizzle the remaining oil over the dough. Press your fingers straight down into the dough to create deep dimples. Sprinkle with flaky salt. Bake for 20-25 minutes until deep golden brown.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thin slivers of garlic into the dimples before baking.
Tomato and Sea Salt
Nestle halved cherry tomatoes into the dough just before it goes into the oven.
When it doesn't go to plan.
Use a metal pan rather than glass for a crispier bottom crust.
If the dough resists stretching to the corners of the pan, let it rest for 15 minutes before trying again.
Make sure your olive oil is high quality; it is a primary flavor contributor, not just a lubricant.
The ones that keep coming up.
Why is my dough so sticky?
High hydration is necessary for the characteristic open crumb. It will become much easier to handle once it has been through the cold fermentation.
Can I skip the overnight rest?
You can, but you lose significant depth of flavor and ease of handling. The cold rest makes the dough less tacky and much more flavorful.
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