Best Focaccia Ever

A few notes:

Plan ahead: While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, too, takes 2 to 4 hours.

If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 2-3 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

For thicker loaf do not split the dough in half.  You can however use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking). 9-inch cast iron pans work well too. This makes a loaf about 1-1 1/2 inch thick. if you want a thinner option a 13×18-inch rimmed sheet pan works great for slab sandwiches.

As always, for best results, use a digital scale to measure the flour and water.

I love SAF instant yeast. I buy it in bulk, transfer it to a quart storage container, and store it in my fridge for months. You can store it in the freezer also. 

If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.

Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment, I would suggest using bread flour. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water. 

INGREDIENTS

• 4 cups (512 g) all-purpose flour or bread flour, see notes above

• 2 teaspoons (10 g) kosher salt

• 2 teaspoons (8 g) SAF instant yeast, see notes above if using active dry

• 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

• butter for greasing

• 4 tablespoons olive oil, divided

• flaky sea salt, such as Maldon

• 1 to 2 teaspoons whole rosemary leaves, optional

• roasted garlic cloves, whole pitted olives or cherry tomatoes for topping

INSTRUCTIONS

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days. (See notes above if you need to skip the overnight rise for time purposes.) If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Line two 8- or 9-inch pie plates or a 13×18-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With my USA pans, I can get away with olive oil alone; with my glass baking dishes, butter is a must.) Use of a greased piece of parchment can help removing the loaf from the pan. Just leave enough paper hanging over the pan to grab. 

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 13x18-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 13x18-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 13x18 -inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. Optionally, press in garlic, pitted olives or cherry tomatoes in the dimples.  If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Adapted from the focaccia recipe by: Alexandra Stafford

Urban Cowgill August 2023