Rustic Olive Oil Focaccia
This bread is defined by its finish. By pressing your fingertips deep into the dimpled surface before the bake, you create deep wells that catch oil and salt, resulting in a distinct texture that is simultaneously crunchy and soft.
Respect the hydration
The dough will be sticky and loose; resist the urge to add extra flour, as it will weigh down the final loaf.
- large mixing bowl
- 9x13 metal baking pan
- silicone spatula
What goes in.
- 500gbread flour
- 400mlwarm water
- 10gkosher salt
- 7gactive dry yeast
- 60mlextra virgin olive oil, divided
- 1 tspflaky sea salt for topping
Building strength without kneading
Instead of pushing the dough, use wet hands to grab the edge, lift it upward, and fold it over itself. Repeat this four times around the bowl every thirty minutes to organize the gluten strands.
The method.
Mix the dough
Whisk the yeast into the warm water, then stir in the flour and salt until a shaggy mass forms.
Bulk fermentation
Cover the bowl. Perform three sets of stretch-and-folds, spaced 30 minutes apart. Let the dough rest until it has doubled in size.
Pan transfer
Pour two tablespoons of olive oil into your metal pan. Gently tip the dough into the pan, flipping it once to coat in oil. Let it rest for an hour until it reaches the edges.
The dimple
Generously oil your fingers. Press them straight down until you touch the bottom of the pan, creating a deep grid of dimples across the surface.
Bake
Scatter with sea salt. Bake at 425°F (220°C) for 20-25 minutes. The crust should be golden brown and pull away slightly from the sides of the pan.
Other turns to take.
Rosemary and Garlic
Stud the dimples with whole garlic cloves and fresh rosemary needles before baking.
Cherry Tomato
Press halved cherry tomatoes cut-side down into the dough just before it hits the oven.
When it doesn't go to plan.
Use a metal pan rather than glass; it conducts heat faster and creates a crisper crust.
If the dough resists stretching into the corners, cover it and wait 15 minutes for the gluten to relax.
Pour a little extra oil into the dimples right before they go into the oven for a better crisp.
The ones that keep coming up.
Why is my dough so sticky?
A high-hydration dough is necessary for those large, open air pockets. Keep your hands wet with cold water to prevent sticking.
Can I use cold water?
Cold water will significantly slow down the yeast. Use water that feels like body temperature to keep the fermentation on track.
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