Focaccia Recipe
User Reviews
5
Focaccia Recipe
Description
Beginning with warm water, yeast, and honey, this focaccia dough is mixed to a sticky consistency and then coated with olive oil before rising. A long, cold fridge rise enhances flavor development, but a room temperature rise can also be used. After rising, the dough is folded several times to build structure, then stretched and pressed gently into oiled pans, creating an airy texture. Dimpling the dough before baking allows oil and herbs to settle in pockets, producing a textured crust lined with flavor.
The olive oil not only enriches the dough but also helps create a golden, slightly crispy exterior. Fresh or dried herbs like rosemary or thyme impart fragrant notes, complemented by flakes of salt that provide bursts of seasoning. This focaccia can be used for sandwiches, served as a side bread, or enjoyed on its own.
To prevent sticking and add flavor, brushing the pans with softened butter before oiling is beneficial. Handling the soft dough with well-oiled hands minimizes sticking and allows effective stretching.
Ingredients
- 2 cups water 110-120F, (480mL, warm
- 2¼ teaspoons active dry yeast (1 packet)
- 1 tablespoon honey
- 5 cups all-purpose flour (600g)
- 1 tablespoon salt
- 8 to 10 tablespoons extra virgin olive oil divided
- salt flakey
- herbs such as rosemary or thyme, dried or fresh
Instructions
- In a large mixing bowl, whisk together water, yeast, and honey. Let stand until very foamy, about 5 minutes.
- To the bowl, add flour and salt. Stir together with a spatula until all of the flour is moistened and a very sticky dough forms.
- Coat another large bowl with 4 tablespoons olive oil. Add the dough to the bowl and gently turn it a couple of times to coat in oil. Cover and chill for 12 to 18 hours. Alternatively, rise at room temperature until doubled in size, about 2 hours. (A long fridge rise will result in a more flavorful bread, but both will be delicious!)
- Once risen, lightly oil your hands. Tuck your fingers under the dough on one side and fold the dough up and over itself. Turn the bowl a quarter-turn, and repeat. Turn and fold 2 more times for a total of 4 folds.
- Brush two 13x9-inch baking pans each with 1 tablespoons olive oil or an 18x13-inch rimmed baking sheet with 2 tablespoons olive oil. Transfer dough to the baking pans, dividing it in half if using 2 pans. Gently stretch the dough to the edges of the pans by tucking your fingers under the dough and gently lifting up and pulling it. (The dough may spring back and not totally touch the edges.)
- Let the dough rise again until puffed and bubbly, 1 to 2 hours, stretching the dough every 30 minutes until it fills the pan.
- Preheat the oven to 450F after about 1 hour into the second rise.
- Drizzle the risen focaccia with the remaining 2 tablespoons olive oil. Gently spread the oil to coat the top of the dough with your fingers. Stretch and push the dough to touch the edges if it hasn’t filled the pan during the last rise. Press your fingertips into the dough creating dimples all over. (You can be aggressive!)
- Sprinkle with flaked salt and herbs, if desired.
- Bake for 20 to 25 minutes until the top and sides or golden brown. You can drizzle the bread right out of the oven with a few more tablespoons of oil, if desired. Cool in the pan for 5 to 10 minutes, then carefully transfer the loaf to a wire rack. Serve warm or cool completely on the rack. Store leftovers in an airtight container or tightly wrap and freeze for up to 2 months. Toast leftovers before serving again.
Notes
- The dough will be sticky due to high moisture; oil your hands and bowl well to handle it easily.
- Don't hesitate to press deeply when dimpling the dough to create textured pockets without puncturing through.
- For a crisper crust and less sticking, rub softened butter on the bottom of the baking pans before applying olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings, 1 (18x13-inch) loaf / 2 (13x9-inch) loaves
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 778mg | 32% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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