Best-Ever Focaccia
A bubbly golden focaccia you'll make time and time again!
Ingredients
- 500 g plain flour
- 400 mL lukewarm water
- 10 g sea salt flakes Or a large pinch of regular table salt
- 8 g dry yeast
- Extra virgin olive oil
- Sea salt flakes and herbs to top
Instructions
- Weigh each of the ingredients exactly with scales. In a large mixing bowl, combine all the ingredients by hand. This will be really sticky but that's ok. Once it's well combined, remove as much dough from your hands as possible then cover the bowl of dough with damp (not wet) tea towel.
- Let the dough rest on your bench for 20-30 minutes. This autolyse phase allows the flour to fully hydrate and the gluten to develop.
- Perform a series of 3 stretch-and-fold techniques every 20 minutes, so 3 times within one hour. To stretch-and-fold, gently stretch one side of the dough and fold it over the centre. Rotate the bowl and repeat for four sides. After your last stretch-and-fold, cover the dough with a drizzle of olive oil and let the dough sit on the bench covered with the damp tea towel for a further 20 minutes.
- Then transfer the dough to the pan you plan on cooking your focaccia in. I like to line the bottom of my staub pan with baking paper to avoid the heartache of dough sticking but you could use a non-stick pan instead. Cover the pan with a lid or cling wrap, and place into the fridge for 16-18 hours. This slow fermentation is key to achieving the desired texture and flavour.
- Take the dough out of the refrigerator and let it come to room temperature for about an hour. Cover it and let it rest for 1-2 hours, allowing it to rise.
- Preheat your oven to 220°C. Press your fingertips a couple of times into the dough to create dimples. I only like to do this a little bit because I love the big bubbles you see after the long fermentation. Drizzle olive oil very generously over the top and sprinkle your choice of seasonings. I always add lots of sea salt flakes and usually some rosemary from my garden but you can add what you like and have on hand. My only warning here is not to add too many toppings because they will weigh the focaccia down and it won't be thick and bouncy once it's finished cooking.
- Place the pan in the preheated oven and bake for 25-30 minutes or until the focaccia turns a deep gorgeous golden brown. I personally love the 28 minute mark in my oven!
- Once baked, remove the focaccia from the oven and let it cool slightly. Cut into generous squares and serve it warm. Enjoy on its own, dipped in olive oil and balsamic vinegar, or as a sandwich!