- 2 1/2 cups unbleached high-gluten or bread flour
- 1 tsp. salt
- 1 tsp. instant yeast
- 9 tbsp. olive oil, divided
- 1 cup water, at room temperature
- 2 tbsp dried herbs such as oregano, thyme, rosemary, etc.
- 1 tbsp kosher or sea salt
- Any other toppings as desired- Parmesan, caramelized onions, sun-dried tomatoes, etc.
Stir together the flour, salt and yeast in a bowl. Add 3 tbsp olive oil and water until ingredients come together. Turn out onto a counter and knead for about 10 minutes until dough is smooth and sticky. Pat the dough into a rectangle and wait 5 minutes for the dough to relax.
Stretch the dough from each end to twice its size. Fold it, letter style, over itself to return it to a rectangular shape. Turn the dough a quarter of a turn and pat lightly to flatten. Mist the top of the dough with spray oil and cover loosely with plastic wrap.
Let rest for 30 minutes. Stretch and fold the dough again; mist with spray oil and cover. After 30 minutes, repeat this one more time.
Allow the covered dough to ferment on the counter for 1 hour. It should swell but not necessarily double in size.
Line a sheet pan with baking parchment and proceed with the shaping and panning (instructions below).
Loosely cover the pan with plastic wrap and refrigerate the dough overnight (or for up to 3 days).
Remove the pan from the refrigerator 3 hours before baking. Drizzle 2 tbsp olive oil and sprinkle herbs and salt over the surface and dimple it in. Cover the pan with plastic and proof the dough at room temperature for 3 hours, or until the dough doubles in size, rising to a thickness of nearly 1-inch.
Preheat the oven to 425° with the oven rack on the middle shelf. Gently place any pre-bake toppings on the dough and bake for 10 minutes. Rotate the pan 180 degrees and continue baking the focaccia for 5-10 minutes, or until it begins to turn a light golden brown. If you are using any during-baking toppings, sprinkle them on at this point and continue baking an additional 5 minutes or so. The internal temperature of the dough should register 200° (measured in the center).
Remove the pan from the oven and immediately transfer the focaccia out of the pan onto a cooling rack. If the parchment is stuck on the bottom, carefully remove it by lifting the corner of the focaccia and peeling it off the bottom with a gentle tug.
Allow the focaccia to cool for at least 20 minutes before slicing and serving.
Drizzle 2 tbsp of olive oil over the paper and spread it with your hands to cover the entire surface. Lift the dough off the counter and transfer it to the sheet pan, maintaining the rectangular shape as much as possible.
Drizzle 2 tbsp olive oil over the dough. Use your fingertips to dimple the dough and spread it simultaneously. Do not use the flat of your hands – only the fingertips – to avoid tearing or ripping the dough. Try to keep the thickness as uniform as possible across the surface. If the dough becomes too springy, let it rest for about 15 minutes and then continue dimpling.
From Annies Eats