Focaccia

This Focaccia recipe transports me right back to Italy.

My whole family became obsessed with focaccia bread over the course of several vacations to different Italian cities; but in the Liguria region is where we truly fell in love (no surprise!). After countless tests in my Spanish kitchen I’m so excited to share this recipe with you! ANYONE can make focaccia from scratch and I love that there’s no special equipment needed; just a good quality metal 9×13-inch baking pan.

Don’t skip the overnight cold fermentation because it’s what gives the dough the best flavor and texture.

And if you love making bread recipes try my Chocolate Babka, Pita Bread, English Muffins, or No Knead Artisan Bread.

How to make Focaccia

Make Dough: Using a food scale, weigh flour into a large mixing bowl then stir in salt, sugar, and yeast. Add olive oil and water a little at a time while stirring with a dough hook or silicone spoon until well combined. Cover bowl and set aside for 15 minutes.

Stretch and Fold: Place a small bowl of water next to the mixing bowl. Dip your fingers in the water (so the dough doesn’t stick to them) then lift an outer section of the dough, pulling up towards the ceiling then folding and pressing into the center of the dough. Repeat this motion, grabbing a new section of dough each time and moving around the dough until all sides have been pulled up and pressed to the center. Cover with a dry kitchen towel and let it rest for 15 minutes. Repeat this stretch and fold process 3 more times (over the next 45 minutes) to help strengthen the gluten.

Overnight cold fermentation: After the 4th stretch and fold, cover the bowl with a lid or greased plastic wrap and refrigerate overnight (or at least 8 hours).

Rise: Coat the bottom of a 9×13’’ metal pan with 1 1/2 tablespoons of extra virgin olive oil. Remove dough from fridge and gently scoop into the pan. Gently stretch it to the size and shape of the pan (it doesn’t need to fit the corners perfectly), careful not to handle it too much. Cover pan with a dry kitchen towel and rest at room temp for 2 1/2 to 4 hours.

Dimple Dough: Preheat oven to 475 degrees F (245 degrees C). Coat your fingers in olive oil. Starting at the short end of the pan nearest you, line hands side-by side and press three (pointer, middle and ring) fingertips gently into the dough until they reach the bottom of the pan, creating dimples throughout the top of the dough. Move dough one side of the pan and then the other.

Add Toppings and Bake: Drizzle 1 1/2 Tablespoons olive oil evenly over the dough; Sprinkle with flakey sea salt (and rosemary, if desired). Bake focaccia for 20 minutes, until golden. Remove from the oven and transfer to a wire cooling rack before enjoying.

Focaccia

Prep: 3 hours 10 minutes
Cook: 20 minutes
Refrigeration Time: 8 hours
Total: 11 hours 30 minutes
Serves 12

• 4 3/4 cups bread flour, (576g)
• 2 1/2 teaspoons kosher salt, (14g)
• 1 1/2 teaspoons granulated sugar or honey, (8g)
• 2 teaspoons instant yeast, (5g)
• 2 cups warm water, (454g), (90 degrees F to 110 degrees F)
• 2 1/2 Tablespoons extra-virgin olive oil, (30g), plus more for pan and topping

For Topping on Dough:

• extra virgin olive oil
• flaky sea salt*
• fresh rosemary sprigs, coarsely chopped (optional)

Make Dough: Use a scale to measure/weigh flour into a large mixing bowl. Add salt, sugar, and yeast then stir. Add olive oil and water a little at a time while stirring with a dough hook or silicone spoon until well combined. Cover bowl and set it aside for 15 minutes.

Stretch and Fold: Place a small bowl of water next to the mixing bowl. Dip your fingers in the water (to keep dough from sticking to them) and lift an outer section of the dough, pulling up towards the ceiling, and folding and pressing into the center of the dough. Repeat this motion, grabbing a new section of dough each time, moving around the dough until all side have been pulled up and pressed into the center. Cover bowl with a dry kitchen towel and allow dough to rest for 15 minutes.

Repeat this same stretch and fold 3 additional times over the next 45 minutes (this will help strengthen the gluten).

Refrigerate overnight: After the 4th stretch and fold, cover the bowl with a lid of greased plastic wrap and refrigerate overnight (or at least 8 hours). This cold fermentation is essential for flavor and texture.

Add Dough to Pan: Coat the bottom of a 9×13’’ metal pan with 1 1/2 tablespoons of olive oil. Remove dough from fridge and gently transfer to the pan. Gently stretch it to the size and shape of the pan, (it doesn’t need to fit the corners perfectly), careful not to handle it too much.

Rise at Room Temp: Cover pan with a dry kitchen towel and allow dough to rest at room temperature and rise for 2 1/2 to 4 hours. (It should look puffy and have expanded/risen to fill most of the pan. This step will take more or less time depending on your climate and how warm your kitchen is).

Dimple Dough: Preheat oven to 475 degrees F (245 degrees C). Coat your fingers in olive oil. Starting at the short end of the pan nearest you, line hands side-by side and press three (pointer, middle and ring) fingertips gently into the dough until they reach the bottom of the pan, creating dimples throughout the top of the dough. Dimple down one side of the pan and then the other.

Topping: Drizzle 1 1/2 Tablespoons olive oil evenly over the dough; Sprinkle with flakey sea salt (and rosemary, if desired).

Bake focaccia for 20 minutes, until golden. Remove from oven and transfer to a wire cooling rack.

Notes

Overnight Rise: I’ve found the dough has the best flavor and texture when it chills for many hours (cold fermentation). If you’re short on time, allow it to rise at a warm room temperature for about 1 hour, until doubled in size, then add to pan as instructed and rise in pan for just 1-2 hours (since the dough wont be cold).

Olive Oil: Use a good quality cold-pressed extra-virgin olive oil.

A metal pan is essential to get the right texture for focaccia. I love this one!

Topping Variations

• Cherry tomatoes and basil (add basil after baking)
• Caramelized onions and thyme (add before baking)
• Garlic, parmesan, and chives (add before baking)
• Blue cheese, pear slices, and chopped walnuts (all added after baking)
• Figs, honey, and goat cheese (all added after baking)

Storing Instructions: Focaccia tastes best the day it’s made. Store leftovers wrapped in foil, at room temperature. I like to warm it slightly, to soften it, before eating. Leftovers work great to make focaccia pizza (use focaccia as the pizza crust, add toppings, and warm in oven).

Nutrition

Calories: 213kcal, Carbohydrates: 37g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 489mg, Potassium: 69mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 0.01mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.

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