This easy, fool-proof focaccia recipe is perfect for non-bakers like me. The texture is crunchy with olive oil crust, a soft inside, topped with some flaky salt, generous glugs of quality olive oil and herby flavor. The recipe turns out perfect every time!
This recipe relys on a slow cold fermentation process to develop flavor and gluten. If you are intimidated by bread baking,(I was one of them) I suggest making this recipe first, both for its simplicity and flavor.
Highlights
- No-knead recipe: this is a no-knead recipe that is made with simple basic ingredients. There is no need for special baking skills, equipment or tools. Bring the 4 perfectly measured ingredients together, slow cold ferment and bake.
- Cold Fermentation: You simply mix the flour with water, yeast, salt into a very wet dough, slick with olive oil, cover and place the loose dough covered in the refrigerator covered for up to 3 days. This cold temperature slows the fermentation process. During this time the enzymes in the dough breaks down the sugars contributing to the flavor and to browning. A long slow fermentation strengthens gluten, which will further promote a crumb structure with lots of air pockets throughout.
- Flour choice: unbleached bread flour works the best. King Arthur Bread Flour Is recommended by experts bakers in the U.S. Though all purpose flour also gives good results too.
- Hydration:compared to regular breads, focaccia bread has 90-92% hydration, that means it has a higher ratio of water relative to the flour. A high proportion of water creates lots of air pockets resulting in a light, airy dough and a soft, pillowy, focaccia bread with a crusty top.
- I used a 9×13-inch baking pan or use something similar to bake.
Ingredients
- Flour: unbleached bread flour works the best. King Arthur Bread Flour brand Is recommended by experts bakers in the US.
- Yeast: Active dry yeast works the best.
- Salt: the bread needs to be rightly seasoned. I like to use crystal kosher salt for the dough recipe and good quality flaky sea salt for the top.
- Water: the recipe calls for a lot of water compared to other breads— this helps produce a light, airy, pillowy dough.
- Extra Virgin Olive oil: Yes! We will use a lot of olive oil in this recipe. Olive oil is what gives focaccia its extraordinary flavor, crunchy crisp texture so don’t skip it.
- Seasonings: classic rosemary- flaky salt focaccia is the best, sprinkle it over the dough before baking or chop and add it to the dough. Other favorite toppings are onions, sun-dried tomatoes, olives, chili flakes, gomasia, seed mix. The possibilities are endless.
Easy Foccacia
Equipment
- 9*13 or similar sized baking pan
- large bowl
- refrigerator
- Oven
Ingredients
- 4 cups about 500 gms unbleached bread flour or all purpose flour
- 1 ½ tsp crystal kosher salt
- 1 tsp flaky sea salt for topping optional
- 8 grams instant yeast
- 450 grams water
- ⅓-½ cup extra virgin olive oil
- 1-2 fresh rosemary sprigs
Instructions
Prep Dough
- In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a spatula or clean hands, mix until the water has absorbed and a sticky dough ball starts to form. Cover the bowl, and let rest for 30 minutes.
Stretch and Fold
- Using a wet hand, pick one edge of the dough and lift pull it up and towards the center. Repeat this stretching and folding process all around the dough. About 7-8 times, with your hand go around the edge of the dough stretching and folding as mentioned in the last sentence. The dough should start to feel smoother, more cohesive. I like to flip the folded side down so the top is smooth.
Cold Fermentation
- Lightly apply or brush a thin layer with olive oil. Cover the bowl with a lid or plastic wrap and place in the refrigerator for at least 12 hours or up to three days. ***See notes below
Prep to Bake
- When ready to bake or the next day, remove the dough from the fridge and allow it come to room temperature, about 2 hours. The should be relaxed and very bubbly. Coat the baking pan with olive oil. Gently scoop the dough out of the pan and place it in your baking dish. Cover and let the dough proof another hour and a half, or until it has fully relaxed to the edges of the pan and is bubbly.
Dimpling
- Set a rack in the middle of the oven and preheat it to 400°F. If using the rosemary, sprinkle it over the dough. Grease your hands and all your fingers lightly with some olive oil then, using all of your fingers, press straight down to create deep dimples. Pour a little olive oil if needed.You may need to stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
Bake
- Transfer the 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
Storing
- To store the focaccia: When the focaccia has completely cooled, transfer it to an airtight bag or container and store it at room temperature for up to 3 days.To freeze: place the bread in a freezer safe container or bag for up to 3 months.To reheat best way to reheat the bread and enjoy the crust is to heat the bread in the oven @ 350ºF for 12- 15 minutes.
Notes
NOTE: It is important the dough is slicked with olive oil, use a fitted lid or plastic wrap. I would avoid a tea towel because once the dough rises there is a risk of the dough sticking to the fabric and that’s very messy. If you do not slick the dough with enough oil, the dough dries out and forming a dry crust over the top layer.Â
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