This simple recipe for focaccia can be made easily in an afternoon and yields a sheet pan of wonderfully plush, tender, open-crumbed bread with a golden, bubbly crust. For the crispiest crust, use a generous amount of olive oil, both in the pan and drizzled on top, and sprinkle with coarse salt before baking. Though this focaccia is flavorful enough to stand alone, it also can be used to make a supreme sandwich. If you want to add toppings to your focaccia (such as cherry tomatoes, olives, fresh herbs, or thinly sliced onions), add them to the dimpled dough just before baking.
MIX: 5 MIN BULK FERMENTATION: 2 HOURS SHAPE: 30 MIN BAKE: 23-36 MIN TOTAL TIME: ABOUT 3 HOURS
MAKES ONE 18 ร 13-INCH FOCACCIA
Ingredients
- 735 grams (6 cups plus2 tablespoons) unbleached all- purpose flour
- 510 grams (2 1โ4 cups) warm water
- 37 grams (3 tablespoons) olive oil, plus more for the pan and drizzling
- 16.5 grams (2 3โ4 teaspoons) fine salt
- 6 grams (2 teaspoons) instant yeast
- Flaky sea salt, such as Maldon, for sprinkling
Instructions
MAKE THE DOUGH: In a large bowl, combine the flour, water, olive oil, salt, and yeast and mix with the handle of a wooden spoon until no dry spots remain; the dough will be shaggy and sticky.
Bulk fermentation or the โfirst riseโ will take 2 hours. During that time, youโll tend to the dough four times (directions follow), folding the dough every 15 minutes for the first hour. Then the dough will rest, covered and undisturbed, for the final hour.
BULK FERMENT THE DOUGH: Once youโve mixed the dough, cover and let stand for 15 minutes. Using a wet hand, perform 8 to 10 bowl folds, or until the dough resists stretching. Cover and let rest 15 minutes, then repeat the bowl folds. As you perform the folds, youโll notice the dough smooth out, gain strength, and become more elastic. Cover and let rest another 15 minutes. Repeat the bowl folds, cover, and let rest 15 minutes more. Repeat the bowl folds one final time (for a total of four times). Cover and let rest until the dough has increased significantly in volume and is very puffy and marshmallowy, about 1 hour.
Arrange racks in the upper and lower third of the oven and preheat the oven to 450oF. Generously oil an 18 ร 13-inch rimmed baking sheet.
SHAPE THE DOUGH: Using a plastic bowl scraper, gently ease the dough out of the bowl onto the prepared pan and turn to coat with oil. Cover and let stand for 30 minutes. Using your fingertips, dimple the dough, pressing it evenly into the pan and all the way to the corners. If the dough resists stretching, re-cover and let rest 15 minutes longer so the gluten can relax. Drizzle a few tablespoons of oil over the top of the focaccia, then sprinkle with coarse salt.
BAKE THE FOCACCIA: Bake on the lower rack for 22 to 24 minutes, rotating the pan front to back halfway through. After 22 to 24 minutes, turn the oven to broil and move the pan to the upper rack and broil until the top is deeply browned, 1 to 2 minutes, keeping a close eye on it so it doesnโt burn.
Slide the focaccia out of the pan and let cool on a wire rack. Transfer to a cutting board and cut into squares. Focaccia is best eaten the same day itโs baked. Store leftovers well wrapped at room temperature; reheat in a low oven.
Excerpted from THE KING ARTHUR BAKING COMPANY BIG BOOK OF BREAD: 125+ Recipes for Every Baker.Copyright @ 2024 by Jessica Battilana, Martin Philip, and Melanie Wanders. Photography Copyright ยฉ 2024 by Ed Anderson. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
