Focaccia is a fantastic bread that everyone should learn to bake. It utilizes simple, readily available ingredients and is best mixed by hand. The baking process is relatively foolproof because the bread is cooked in a large pan, eliminating the need for intricate shaping. Focaccia pairs wonderfully with various toppings, or, as a personal favorite, enjoy it as a hearty sandwich. Let’s get started!
This focaccia recipe uses a high hydration dough – the water content is 75% of the flour weight. This results in a focaccia with a thin, crispy crust and a soft, airy interior with sizable holes, a texture perfect for sandwiches.
While a high hydration dough creates a desirable end product, it can be sticky and challenging to work with if you’re not accustomed to it. Don’t worry, the steps outlined below will guide you through the process.
Begin by heating 335 grams of water to 100-115°F (38-46°C) in the microwave. This is the ideal temperature range for activating instant yeast.
Add 9 grams of yeast to the warm water, along with a spoonful of flour. Mix until combined. This process is called proofing the yeast, which essentially tests its viability. After 5-10 minutes, a foamy layer should form on the surface. If not, the yeast is likely dead and should be discarded.
While the yeast proofs, add 450 grams of all-purpose or bread flour (either works well) to a large mixing bowl. Incorporate 9 grams of salt.
Next, pour the proofed yeast mixture into the flour. Begin working the dough with your hands until no dry flour remains and a shaggy dough forms. The dough will be quite sticky.
To manage the stickiness, pour 9 grams of olive oil into the dough and continue working it until the oil is fully absorbed. This high hydration dough ferments easily and develops gluten without kneading.
Let the dough rest for 20 minutes. Take this time to wash your hands.
After the rest period, it’s time for the stretch and fold technique. Dip your hands in water to prevent sticking. Grab one corner of the dough, stretch it upwards as far as possible without tearing, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat the stretching and folding process three more times for a total of four folds per set.
Stretching and folding strengthens the dough by developing the gluten network. Perform four sets of stretch and folds, with 30 minutes of rest between each set. By the final set, the dough will transform from shaggy to smooth and elastic, with visible air bubbles.
Stretching and folding focaccia dough
After the fourth set, it’s time to transfer the dough to the pan. Drizzle a generous amount of olive oil into a 9×13 inch baking pan. This pan size allows the dough to rise along the edges, resulting in a slightly thicker focaccia.
Turn the dough out into the oiled pan and flip it over to coat both sides. Gently work the dough towards the edges of the pan. If the dough resists spreading, cover it and let it rest for 10-15 minutes before trying again.
Focaccia dough in oiled pan
Once the dough fills the pan, let it proof for 45-60 minutes, or until well-risen and puffy with air bubbles.
Now comes the fun part: dimpling the dough! Lightly wet your fingers and gently press them into the dough, creating dimples all over the surface. Avoid pushing all the way through.
Dimpling focaccia dough
Combine 20 grams of olive oil and 20 grams of water in a bowl and whisk until an emulsion forms. Pour this mixture over the dimpled dough. Add fresh rosemary sprigs (or your preferred herbs) and a generous sprinkle of flaky sea salt. This dough also makes a great base for pizza if you choose to add sauce, cheese, and other toppings.
Bake the focaccia in a preheated oven at 450°F (232°C) for approximately 25 minutes, or until deeply golden brown and crispy on the bottom.
Transfer the baked focaccia to a wire rack to cool. The top should be golden brown and the bottom should be slightly darker and crispy. The high hydration dough will create a beautiful, airy crumb.
Serve the focaccia as is, with extra olive oil, or, for a truly delightful experience, as a sandwich.
Baked focaccia bread
Enjoy this simple yet delicious focaccia bread!
