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–+ servings

Easy Foccacia

Meera
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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Slow Fermentation Time up to 3 days
Course Main Course
Cuisine American, Italian
Servings 8

Equipment

  • 9*13 or similar sized baking pan
  • large bowl
  • refrigerator
  • Oven

Ingredients
  

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. 
Keyword Breads
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