Focaccia is simple by design. Instead of reinventing the wheel, I decided to create a naturally leavened version of focaccia. Focaccia requires little kneading because the loaf is pillowy and less chewy than classic sourdough. ½ cup of olive oil may sound like a lot, but it will ensure your loaf is crispy around the edges and well-browned all over. I consider flaky salt mandatory for this recipe.
Makes one 13"x9" focaccia loaf
Ingredients
500 ml water
60g starter (or 2 tsp instant yeast)
20g honey
10g (4 tsp) Diamond Crystal kosher salt
½ cup extra virgin olive oil, divided by four (each 2 tbsp is 24g)
600g bread flour
1 tbsp flaky sea salt
In a large bowl, whisk the water, sourdough starter (or yeast), honey, and 2 tbsp of olive oil together until well combined. There should be no remaining chunks of starter. Add the salt and whisk thoroughly to combine. The oil will float to the top of the water, but this is fine. Add the bread flour and using a wooden spoon (or very firm silicone spatula), stir the flour into the liquid until no dry spots of flour remain.
Add 2 tbsp olive oil to another large bowl. Add the dough to the bowl with olive oil. Cover with plastic wrap. If using sourdough starter, let rest at room temperature until doubled in size, 12-16 hours, and if using dry active yeast, refrigerate for at least 12 hours, or up to 18.
When the focaccia has risen, use a brush to grease a 9x13” metal baking pan (not a sheet pan!) with 2 tbsp olive oil. Lightly grease your hands with olive oil, and reaching underneath the dough, fold the focaccia over itself six times.
Turn the focaccia into the baking pan and press it into a rough rectangle the size of the pan (you will not be able to fully stretch it into the corners of the pan as it relaxes). Cover the pan with plastic wrap and let rise again at room temperature for 2-3 hours, until puffed and dotted with air bubbles.
Thirty minutes before baking, preheat the oven to 450°F and place the rack in the center. Place a small aluminum sheet pan or baking dish on the bottom rack. Once the oven has heated, uncover the focaccia, and using your fingers, firmly press into the dough with your fingers to create divots. They should be spaced around ½ inch apart, but this does not need to be exact (make sure you press all the way into the dough—you should reach the bottom of the pan when you press). Drizzle the remaining 2 tbsp olive oil over the focaccia, and sprinkle generously with flaky sea salt.
Place the focaccia on the center rack of the oven and place two ice cubes in the tray on the bottom rack. Bake for 20-30 minutes, turning at the 20-minute mark, until the focaccia is golden brown across the top and springs back when pressed gently. The focaccia is ready when the internal temperature at the center registers 210°F. Let the focaccia cool for 10 minutes before removing it from the pan and letting it cool on a wired rack for another 20 minutes before slicing and serving.
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