Focaccia
Ingredients
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- 20 ounces bread flour
- 1/2 tsp instant yeast
- 2 tsp fine sea salt
- 18 ounces water – divided (dough and brine)
- 7 tbsp extra-virgin olive oil – divided (dough, pan, brine)
- 1 1/4 tsp coarse sea salt – for brine
- 1 tsp flaky sea salt – sprinkled on top before baking
Instructions
1. In a large bowl, whisk together the bread flour and instant yeast until evenly combined, 15 seconds.
2. Add 16 ounces of the water, 2 tbsp extra-virgin olive oil, and the fine sea salt. Mix with a spatula until a shaggy, sticky dough forms, 2–3 minutes. Cover and rest 15 minutes.
3. With wet hands, perform 4–6 stretch-and-folds around the bowl until the surface looks smoother, about 2 minutes. Cover and rest 10 minutes, then repeat 1 more set of folds, 2 minutes.
4. Cover tightly and refrigerate for a slow ferment until doubled in volume with visible bubbles, 12–18 hours.
5. Oil a rimmed 13×18-inch sheet pan with 3 tbsp oil. Gently turn the dough onto the pan. With oiled fingers, stretch it toward the corners to about two-thirds of the pan; cover and rest 30 minutes to relax.
6. Stretch the dough to fill the pan fully without tearing. Cover and proof in a warm spot until very puffy and airy, 1.5–2 hours (it should jiggle and show bubbles).
7. Set a rack in the middle of the oven and preheat to 450°F, 20 minutes before baking.
8. Make the brine: whisk the remaining 2 ounces water with 2 tbsp oil and the coarse sea salt until emulsified, 30 seconds.
9. With oiled fingertips, press deep dimples across the dough, touching the pan in places. Pour the brine evenly over the surface so it pools in the dimples, then sprinkle the flaky sea salt. Let sit 5 minutes to settle.
10. Bake until well risen with a deep golden top and crisp, browned edges, 20–25 minutes, rotating the pan halfway. The bottom should be golden and sound hollow when tapped.
11. Cool in the pan 10 minutes, then loosen and transfer to a rack. Cool another 15 minutes before slicing. Serve warm or at room temperature.
Focaccia is a high-hydration Italian flatbread celebrated for its crackly edges, tender, open crumb, and a surface freckled with deep dimples that catch olive oil and briny juices. The flavor is savory and clean—wheat-forward with a fruity olive oil aroma and a lightly salty finish. It’s satisfying on its own, ideal for dipping, and versatile enough to pair with antipasti, soups, and salads.
Historically, focaccia traces to ancient Mediterranean flatbreads and took on distinct regional identities in Italy, notably in Liguria where an olive oil–rich, brine-dimpled style became emblematic. Over time, bakers across the peninsula developed local variations, from the salt-forward Genovese style to rosemary-studded Tuscan versions and potato-enriched southern forms. Its simplicity and adaptability helped it spread globally, becoming a bakery staple and a home-baking favorite.