Ingredients
- 2 1/2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 2 cups warm water (around 100-110 F)
- 2 tbsp extra virgin olive oil, plus more for the pan and topping
- Flaky sea salt, for topping
- Fresh rosemary, for topping
- Cherry tomatoes, halved, for topping (optional)
Make the Dough
In a large bowl, whisk together the bread flour, all-purpose flour, kosher salt, and instant yeast.
Add the warm water and the 2 tablespoons of olive oil. Mix with a spatula or your hands until a shaggy, sticky dough forms and there are no dry patches of flour.
Cover the bowl and let the dough rest for ~30 minutes.
Stretch, Fold, and Proof the Dough
After the rest, you’ll perform a series of four “stretch and folds” to strengthen the dough. To do this, wet your hands, grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times (for one “set”).
You’ll do one set of these folds every 30 minutes, for a total of four sets over a 2-hour period.
After the final set of folds, generously oil a 9×13 inch baking pan.
Gently scrape the dough out of the bowl and into the oiled pan. Let it rest for ~15 minutes, then gently stretch it out to fill the pan. If it resists, let it rest for another 15 minutes before trying again.
Cover the pan and let the dough proof at room temperature for ~1-1.5 hours, or until it’s puffy and has risen noticeably.
Dimple and Bake the Focaccia
When you’re ready to bake, preheat your oven to 450 F.
Drizzle the top of the proofed dough with a good amount of olive oil.
With oiled fingers, press straight down into the dough, creating deep dimples all over the surface.
Sprinkle the top with flaky sea salt and fresh rosemary, and press the halved cherry tomatoes into the dimples if you’re using them.
Bake for ~25-30 minutes, until the top is deeply golden brown and the edges are crispy.
Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack. It’s best eaten warm.
A Simple Focaccia
Ingredients
- 2 1/2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 2 cups warm water around 100-110 F
- 2 tbsp extra virgin olive oil plus more for the pan and topping
- Flaky sea salt for topping
- Fresh rosemary for topping
- Cherry tomatoes optional, halved, for topping
Instructions
- Whisk together bread flour, all-purpose flour, salt, and yeast in large bowl.
- Mix in warm water and olive oil until shaggy dough forms with no dry flour.
- Let dough rest 30 minutes.
- Perform stretch and folds every 30 minutes for 2 hours (4 sets total).
- Transfer dough to oiled 9×13 pan, rest 15 minutes.
- Stretch dough to fill pan, cover and proof 1-1.5 hours until puffy.
- Preheat oven to 450°F.
- Drizzle dough with olive oil and dimple surface with fingers.
- Top with sea salt and rosemary.
- Bake 25-30 minutes until deeply golden brown.
- Cool briefly in pan before transferring to rack.
Notes
