Best Easiest Focaccia Bread (Print Version)
# Ingredients:
→ Dough
01 -
4 cups (512 g) all-purpose flour or bread flour
02 -
2 teaspoons (10 g) kosher salt
03 -
2 teaspoons (8 g) instant yeast
04 -
2 cups (455 g) lukewarm water (made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
→ Topping
05 -
4 tablespoons olive oil, divided
06 -
Flaky sea salt, such as Maldon
07 -
1 to 2 teaspoons whole rosemary leaves (optional)
08 -
Butter for greasing pans
# Instructions:
01 -
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
02 -
Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray. Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan.
03 -
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece.
04 -
Let the dough balls rest uncovered for 3 to 4 hours depending on the temperature of your kitchen.
05 -
Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
06 -
Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.
07 -
Remove the pans from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
# Notes:
01 -
If you need to skip the overnight rise, let the dough rise at room temperature until doubled in size, about 1.5 to 2 hours.
02 -
When using a cloth cover for refrigeration, make sure the dough is well-coated with oil to prevent drying out.
03 -
To store: When completely cooled, transfer to an airtight bag or container and store at room temperature for up to 3 days. Alternatively, freeze for up to 3 months.
04 -
Always reheat focaccia on subsequent days to revive its crust: 350ºF for 15 minutes.