Focaccia

Cold, refrigerated dough is the secret to making delicious focaccia! Allowing the dough to rest 18 to 48 hours in the fridge will yield extra-pillowy and airy focaccia, though if you are pressed for time, you can make this start-to-finish in 3 hours.

Italian Vegetarian Easy prep1 hr 30 mins total time3 hrs addedDecember 2023

• 4 cups all-purpose flour or bread flour
• 2 teaspoons kosher salt
• 2 teaspoons instant yeast or active-dry yeast
• 2 cups lukewarm water, made by combining ½ cup boiling water with 1½ cups cold water
• Butter for greasing
• 4 tablespoons olive oil, divided
• Flaky sea salt, such as Maldon
• (optional) 1 – 2 teaspoons whole rosemary leaves

1. In a large bowl, whisk together the flour, salt, and instant yeast. (If using active-dry yeast, see note below) 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. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.
2. Greese a 9×13-inch pan with 2 tablespoons of olive oil.
3. 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.Place into the prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
4. 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 two tablespoons of oil over the dough. 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.
5. For extra moisture, you can add a baking sheet full of water to the bottom rack, to create steam.
6. Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan 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.

Tips

• If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe
• If you are short on time and need to make the focaccia quickly, let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

Basil & Tomato Variation

• Fresh basil
• Cherry tomatoes

1. Roast the basil and cherry tomatoes.
2. Loosely fold them into the dough before baking. Consider using less water in the recipe, to compensate for the moisture of the tomatoes, and then add more water, if needed.