Rustic Herb Focaccia
This bread is all about timing and surface tension. By letting the dough rest and folding it over itself, you create the strength necessary to hold those deep dimples that catch the pools of olive oil and salt.
Patience is your primary ingredient
The dough will be extremely sticky when you first mix it; avoid the urge to add more flour. Use a heavy-duty pan to ensure the bottom crust browns properly.
- large glass mixing bowl
- 9x13 metal baking pan
- bench scraper
- silicone spatula
What goes in.
- 500gbread flour
- 400mlwarm water
- 10gfine sea salt
- 7ginstant yeast
- 60mlextra virgin olive oil, divided
- 1 tbspfresh rosemary needles
- 1 tspflaky sea salt
Building internal structure
Instead of kneading, gently lift the center of the dough and let the ends tuck underneath themselves. This strengthens the gluten without knocking out the gases produced by the yeast.
The method.
Mix the dough
Whisk flour, salt, and yeast. Add water and olive oil, stirring until no dry flour remains. Cover and let sit for 30 minutes.
Perform folds
Perform four sets of coil folds at 30-minute intervals. After the final fold, let the dough rest covered for 90 minutes until it has grown by half.
Transfer to pan
Generously coat a 9x13 pan with olive oil. Gently tip the dough into the pan, flipping it once to coat, then let it relax for 60 minutes until it reaches the edges of the pan.
Dimple and bake
Preheat oven to 425°F. Drizzle with more oil, scatter rosemary and flaky salt, and press your fingers deep into the dough to create signature dimples. Bake for 20–25 minutes until the top is a deep, burnished gold.
Other turns to take.
Tomato and Sea Salt
Press halved cherry tomatoes into the dimples before baking.
Garlic Confit
Toss cloves of garlic in olive oil until soft, then scatter them over the dough before the final bake.
When it doesn't go to plan.
Use a high-quality extra virgin olive oil; you will taste it in every bite.
If the dough resists stretching to the corners of the pan, let it rest for 10 minutes to relax the gluten, then try again.
Wait at least 20 minutes before slicing to allow the crumb to set, or the interior will appear gummy.
The ones that keep coming up.
Why is my dough so sticky?
High-hydration dough is naturally sticky. Rely on oiled hands and the bench scraper to handle it rather than adding extra flour.
Can I leave the dough in the fridge overnight?
Yes. After the folds, place the dough in an oiled container in the refrigerator for up to 24 hours. Bring to room temperature before shaping in the pan.
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