Rustic Olive Oil Focaccia
This is a bread of patience rather than complex labor. By leaning on time and enough oil to coat the bottom of the pan, you ensure a crisp, shattered-glass crust and an airy, open interior.
Don't skimp on the oil
The oil is not a garnish; it is a frying agent for the base of the bread. Use a high-quality extra virgin olive oil.
- 9x13 inch metal baking pan
- large mixing bowl
- digital scale
What goes in.
- 500gbread flour
- 400gwarm water
- 8ginstant yeast
- 10gkosher salt
- 60gextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Developing structure without kneading
Because the dough is too wet to knead, you pull the edges toward the center every 30 minutes for the first two hours to build strength in the gluten.
The method.
Mix the dough
Whisk flour, yeast, and salt in a bowl. Pour in the water and 20g of oil. Mix with a fork until no dry flour remains. It will look shaggy.
Develop structure
Cover the bowl. Every 30 minutes, wet your hands, grab one side of the dough, stretch it up, and fold it over itself. Rotate and repeat for all four sides. Do this four times.
First rise
Let the dough sit covered at room temperature until it has doubled in size and shows bubbles on the surface, about 2 hours.
Pan proof
Pour 20g of oil into your 9x13 pan. Transfer the dough. Do not stretch it; let it naturally relax into the corners over 45 minutes.
Dimple and bake
Preheat your oven to 425°F (220°C). Drizzle the remaining oil over the dough. Press your fingers straight down to the bottom of the pan to create deep dimples. Sprinkle with sea salt and bake for 25 minutes until the top is deep gold.
Other turns to take.
Rosemary and Garlic
Press whole garlic cloves and fresh rosemary sprigs into the dimples before the final bake.
Cherry Tomato
Nestle halved cherry tomatoes cut-side down into the dough immediately before putting the pan in the oven.
When it doesn't go to plan.
If the dough resists stretching into the corners, walk away for 10 minutes; the gluten needs to relax.
Bake on the lowest rack if you prefer an extra-crispy bottom crust.
Use a metal pan instead of glass for superior heat conduction and a crispier edge.
The ones that keep coming up.
Why is my dough so sticky?
High hydration is necessary for the large air pockets characteristic of focaccia. Use wet hands to handle it rather than adding extra flour.
Can I leave this in the fridge?
Yes, after the first mix, place the covered bowl in the refrigerator for 12-24 hours for a more complex flavor before proceeding to the pan proof.
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