Rustic Olive Oil Focaccia
Focaccia is defined by a high-hydration dough and a generous pour of olive oil. By using a long, cold fermentation in the refrigerator, you build structure and flavor without needing to knead. The final bake at high heat creates a crisp, blistered crust while the center remains airy and moist.
Patience is your primary ingredient.
The overnight rest in the fridge is what allows the bubbles to develop, so do not rush the process. Use a high-quality, fruity olive oil, as it makes up a significant portion of the final flavor.
- large mixing bowl
- 9x13 inch metal baking pan
- plastic wrap or shower cap
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 5ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Establishing the Landscape
Press your fingers straight down into the dough until you feel the bottom of the pan. This creates wells that hold pools of olive oil and prevent the dough from rising into a uniform loaf.
The method.
Mix the dough
Whisk the flour, salt, and yeast in a bowl. Stir in the water and 1 tablespoon of oil until a shaggy, wet mass forms. Cover and let sit for 30 minutes.
Stretch and fold
Grab the edge of the dough, pull it upward, and fold it over itself. Repeat this on all four sides. Repeat this folding process three times, spaced 30 minutes apart.
Cold proof
Cover the bowl tightly and move it to the refrigerator for 12 to 16 hours.
Transfer and final rise
Pour 2 tablespoons of oil into the 9x13 pan. Gently transfer the cold dough to the pan. Let it rest, uncovered, for 2 to 3 hours until it spreads to the edges and bubbles appear on the surface.
Dimple and bake
Preheat your oven to 425°F (220°C). Coat your fingers in oil, press deep dimples across the entire surface, and sprinkle with flaky salt. Bake for 20-25 minutes until the top is deeply golden.
Other turns to take.
Rosemary and Garlic
Press fresh rosemary sprigs and thinly sliced garlic cloves into the dimples before baking.
Cherry Tomato
Gently press halved cherry tomatoes cut-side down into the dough, which will blister and caramelize in the oven.
When it doesn't go to plan.
If the dough sticks to your hands during folding, wet them with cold water.
Metal pans conduct heat better than glass for focaccia, ensuring a crispier bottom crust.
Do not skimp on the oil in the pan; it essentially fries the bottom of the dough as it bakes.
The ones that keep coming up.
Can I skip the overnight fridge rest?
You can let the dough rise at room temperature for 3 to 4 hours instead, though you will lose some of the complex fermented flavor and structural integrity.
How do I know the dough is done?
The crust should be a deep golden brown and the bread should sound hollow when tapped on the bottom.
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