Focaccia
Servings: 12 pieces
FOR THE DOUGH
- 1¾ cups (440 grams) lukewarm water
- 2 teaspoons (7 grams) instant dry yeast
- 2 teaspoons (2 teaspoons) sugar
- 4 cups (600 grams) all-purpose flour or bread flour
- 3 teaspoons (12 grams) salt
- 2 tablespoons (25 grams) extra virgin olive oil + 2 tablespoons to grease the baking pan or you can substitute parchment paper.
FOR THE TOPPING
- 2 tablespoons (25 grams) extra virgin olive oil
- 3 tablespoons (45 grams) water
- ½ teaspoon (2½ grams) salt + flaky salt optional
- 3 pinches (3 pinches) rosemary optional to taste; fresh or dry.
- BLOOM THE YEAST: Measure ingredients for the dough.Then add lukewarm water, instant dry yeast, and sugar to a small bowl, whisk and set aside for 30 seconds.Yeast must fully dissolve. If it doesn’t, start again with fresh yeast.
- MAKE THE DOUGH: To a large mixing bowl, add and stir flour and salt. Now add the yeast-water mixture and stir with a sturdy wooden spoon until you have a wet, sticky dough (about 1 minute).Add extra virgin olive oil and stir one more minute until incorporated.
- Choose quick or slow proofing.QUICK PROOFING (1.5 to 2 hours): Cover the bowl with a damp cloth or plastic wrap, leaving enough space between the dough and the cloth.Put the bowl in a slightly warm oven for 1.5 to 2 hours or until double in volume. To get the oven warm, turn it on for 60 seconds then turn it off. Don’t leave it on.SLOW PROOFING (8 to 24 hours): Cover the bowl with plastic wrap and let the dough mature slowly in the fridge for 8 to 24 hours.When ready, remove from fridge and leave it at room temperature for 2 to 3 hours before the next step.
- FOLDING: After proofing, fold the dough with a spoon over itself 20 to 40 times (it takes 30 – 60 seconds) from the outside to the inside while still in the bowl.Stop folding once the dough gets tight; you’ll feel it.
- FINAL PROOFING: Grease your baking pan with 2 to 3 tablespoons of olive oil and drop the dough into the pan.Spread the dough with the back of two spoons until most of the baking pan is covered.Wet the spoons with water to prevent them from sticking. It’s okay if the focaccia gets a little wet on top.Cover with a damp cloth/baking tray/or plastic wrap. Proof a second time in a warm corner of your kitchen for 45 minutes.In the meantime, preheat the oven to 450°F or 230°C, and prepare the topping.
- TOPPING: In a small bowl, mix 2 tablespoons extra virgin olive oil, 3 tablespoons water and ½ teaspoon salt until dissolved.Dip fingers in it, then press dimples across the focaccia.Pour the remaining oil-water mixture over the dough, letting it seep into the dimples.Optionally, add 3 pinches rosemary and sprinkle with flaky salt.
- BAKE: When the oven reaches 450°F or 230°C, place the focaccia on the medium-low rack and bake it for 20 to 25 minutes.Baking times vary. If your focaccia is thick, it’ll take closer to 25 minutes. If it’s thin, it’ll take closer to 20 minutes. It should be golden brown and crispy on top, well-cooked on the bottom, and still soft inside.Let it cool down for at least 5 minutes before removing it from the pan, cutting it, and serving it.
