Traditional Focaccia
The goal is an open, irregular crumb structure and a crust that crackles when torn. By using a long, slow fermentation, the flour develops character and the dough becomes supple enough to stretch without tearing.
Patience is your primary ingredient.
The long, cold proof is what builds the depth of flavor; do not attempt to rush the process by using extra yeast.
- large mixing bowl
- 13x9 inch rimmed metal baking sheet
- plastic wrap or airtight cover
- bench scraper
What goes in.
- 500gbread flour
- 400gwarm water
- 10gfine sea salt
- 3ginstant yeast
- 60mlextra virgin olive oil (plus more for pan and drizzling)
- 1 tspflaky sea salt
Pressure and Oil
Press your fingers straight down until they touch the bottom of the pan; the oil pools in these indentations, which prevents the dough from sealing shut and creates crispy edges.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add water and 30ml of oil. Stir until no dry flour remains; the dough will be sticky and shaggy.
Fold and rest
Cover and let sit at room temperature for 30 minutes. Perform a set of folds by grabbing the edge of the dough, pulling it up, and pressing it into the center. Repeat four times around the bowl. Repeat this process every 30 minutes for two hours.
Cold proof
Cover the bowl tightly and refrigerate for 12 to 16 hours. The dough should double in size and show small bubbles on the surface.
Pan transfer
Pour 2 tablespoons of oil onto your baking sheet. Transfer the dough to the pan. Do not force it to the corners; let it relax for 30 minutes, then gently nudge it toward the edges.
Dimple and bake
Preheat oven to 425°F (220°C). Drizzle remaining oil over the dough. Press fingers into the dough to create deep dimples. Sprinkle with flaky salt. Bake for 20 to 25 minutes until the top is deep gold.
Other turns to take.
Rosemary and Garlic
Stud the dough with minced garlic and fresh rosemary needles just before the final dimpling step.
Tomato and Herb
Press halved cherry tomatoes cut-side down into the dough along with sprigs of fresh oregano.
When it doesn't go to plan.
Use a metal pan rather than glass to ensure the bottom crust gets crisp.
If the dough fights back during the final stretch, stop and walk away for 10 minutes to let the gluten relax.
Pour extra olive oil into the dimples—it should look like it is swimming in oil before it hits the oven.
The ones that keep coming up.
Can I skip the cold proof?
You can leave it at room temperature for 3 to 4 hours, but the flavor will be less complex and the texture less airy.
My dough is sticking to the pan.
Ensure you are using enough olive oil on the bottom of the pan before transferring the dough; the oil acts as a fry-medium for the base.
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