Perfect Focaccia
This recipe makes perfect focaccia: chewy on the outside, softy and pillowy on the inside, and finished with the perfect amount of oil and salt.
Ingredients
Focaccia
- 6.5 cups bread flour (910 grams)
- 2 Tablespoons Diamond kosher salt*
- 1 1/2 teaspoons instant yeast
- 3 cups room temperature water (708 grams)
- 1/2 cup extra virgin olive oil, plus more as needed
- flake salt or fleur de sel for finishing
Brine
- 1 1/2 teaspoons Diamond kosher salt
- 1/2 cup water
Instructions
First Rise
- In a large bowl mix together the bread flour, 2 Tablespoons of the kosher salt, and instant yeast with a whisk. Add the water and using one hand, mix together the dough and the flour until all of the flour is completely absorbed into the dough. Squeeze the dough with your mixing hand to ensure everything is incorporated and there are no lumps of flour. Oil a large bowl or food container with 2 Tablespoons of the extra virgin olive oil and transfer the dough to the oiled bowl or container. Drizzle roughly 1 Tablespoon of the oil on top of the dough and cover tightly with a lid or plastic wrap. Allow the dough to rise until doubled in size.**
Stretch The Dough
- Oil a standard rimmed 18x13" half sheet pan with 2 Tablespoons of extra virgin olive oil, making sure the entire surface and sides are coated with the oil. Empty the dough onto the oiled pan, and carefully stretch the dough to the edges of the pan. You can do this by gently pressing your hands down and away in opposite directions as you press down onto the dough, or you can carefully place the dough on back of your hands (directly onto your knuckles) and slowly move your hands apart from each other as you stretch the dough. Once the dough cannot be stretched anymore, allow it to rest for 10-15 minutes. Once rested, carefully stretch the dough until it reaches the perimeter of the pan on all four sides.
Second Rise (Cold)
- Cover the pan with a plastic baking sheet cover or wrap tightly with plastic wrap (spray the inside surfaces of the plastic wrap with cooking spray to avoid sticking). Place in the refrigerator for a minimum of 8 hours and up to 72 hours.
Third Rise
- After the dough has risen for 8-72 hours, preheat oven to 450°F and remove the pan from the refrigerator. Let the dough warm and rise until nearly doubled in size and it has at least reached the top of the half sheet pan (about 60-90 minutes).
Brine & Dimple
- Make a simple brine by dissolving 1 1/2 teaspoons of the kosher salt into 1/2 cup of water and set aside. Coat the dough with 2 Tablespoons of extra virgin olive oil and spread across the surface with oiled hands. Pour 2/3rds of the brine on top of the oiled dough as evenly as you can. Using your index, middle, and ring fingers on both hands, press deeply into the surface of the oiled and brined dough, creating dimples over the entire pan of dough (don't be afraid to press deep to the bottom surface of the pan). If any dimples are void of brine, fill them in with the reserved brine.
Bake The Focaccia
- Sprinkle the dimpled dough liberally with finishing salt and place in the oven to bake for 25-35 minutes, until a beautiful deep golden brown color. Once finished, remove from the oven and using a sturdy metal spatula, release any areas on the bottom or side of the pan that may have stuck. Carefully transfer the focaccia to a cooling rack. Brush the top of the focaccia with 1-2 Tablespoons of extra virgin olive oil. Allow focaccia to cool completely and slice with a serrated knife before serving.
Equipment
- 1 standard rimmed 18x13" half sheet pan
- 1 food container or dough rising bucket (minimum 3 quarts), optional, but helpful
Notes
*This recipe was developed using Diamond Crystal Kosher salt. If you use another brand of kosher salt or sea salt, halve the amount of salt for the d0ugh to 1 Tablespoon, and the amount to 3/4 teaspoon for the brine.
**The first rise typically takes 2-3 hours in a kitchen with an ambient temperature of approximately 70°F.