It’s perfectly soft and fluffy and satisfyingly chewy.
This time we have a very easy to do recipe, the classic focaccia.
The recipe was shared by www.bonappetit.com and we totally loved it! Let's get ready!
- 6¼ cups bread flour (30 oz. or 850g)
- 2¼ tsp. active dry yeast (from one ¼-oz. packet)
- Pinch of sugar
- 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
- 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
- Flaky sea salt
If you want, you can make a little extra and freeze it! This way you can save a lot of money and always have focaccia at home. Tempting, isn't it?
1- Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
2- Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
3- Pour yeast mixture into a stand mixer bowl and mix on low speed until the dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes.
4- Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in the dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works).
5- Drizzle 2 Tbsp. oil over an 18x13" sheet pan and use fingertips to rub all over the bottom and sides. Using a large spatula or flexible bench scraper, fold dough inside the bowl a couple of times to deflate, then scrape onto the prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover the dough with a piece of well-oiled plastic and let rest 10 minutes to let the gluten relax.
6- Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across the length and width of the baking sheet in an even layer, working all the way to edges and into corners. If the dough starts to spring back, let sit 5–10 minutes and start again. Cover again with the same piece of oiled plastic and chill for at least 8 hours and up to 24.
7- Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in the center of the oven; preheat to 450°.
8- Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into the dough, pushing down all the way to the bottom of the pan to dimple all over. Sprinkle generously with sea salt.
9- Bake focaccia until the surface is deep golden brown all over, 25–35 minutes. Let cool in pan for 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from the sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired.
10- Do Ahead: Focaccia can be baked 1 day ahead. Tightly wrap in plastic and store at room temperature.