Easy Focaccia

I read somewhere that focaccia is a great bread for beginners and I would agree. This recipe for focaccia is delicious, easy and very forgiving. I grew up with a mom who made bread and as much as I think most breads are relatively straight forward, baking bread can tie you down in that timing between proofs is important. One of the things that I like most about this recipe are the loosey-goosey timing windows which gives busy bakers some much needed flexibility.

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INGREDIENTS

  • 4 c all purpose flour or bread flour
  • 2 tsp kosher salt
  • 2 tsp instant yeast
  • 2 cups (455 g) lukewarm water
  • 4 tbsp canola oil, divided
  • flaky sea salt (I like Maldon)
  • 1 to 2 tsp of herbes de Provence or rosemary (nice to have but certainly optional) 

Icing

SAUCE

toppings

In the recipe, I suggest topping the focaccia with herbs but obviously the sky's the limit! Other suggestions include:

  • caramelized onions
  • sundried tomatoes and feta
  • olives

dressing

INSTRUCTIONS

  1. In a large bowl, whisk together the flour, salt, and instant yeast.
  2. Add the water and and mix with a rubber spatula until the water is absorbed (it should be a sticky ball of dough).
  3. Remove the dough from the bowl and place it on the counter. Wash and dry the bowl and then oil it with about a tbsp of oil. Put the dough back in the bowl and flip the dough around, ensuring the top of the dough is oily. If the top of the dough is not oily, drizzle with a bit more oil and spread it with your fingers.  
  4. Cover the bowl TIGHTLY with plastic wrap and then cover it with a tea towel.
  5. Put the dough in the fridge for at least 12 hours and up to two days.
  6. Four hours prior to baking your bread, pour one or two tbsp of oil into the baking dish you plan to use and spread it around.
  7. Using your hand, bring the edge of the dough into the middle, turn the bowl a quarter turn and do it again (three times). Turn the dough out into the pan with the oil and roll the dough ball to coat it with oil. Let the dough rest for three to four hours (cover loosely with plastic wrap and a tea towel).
  8. Once you see nice bubbles forming, heat the oven to 425 F and make sure your rack is on the middle level. If you don't see bubbles forming, let the dough rise longer.
  9. Now the fun part... If using herbs, sprinkle over the dough. Drizzle a tbsp of oil over the ball of dough, rubbing some on your hands as well. Use all of your fingers to press straight down to create deep dimples in the bread. Sprinkle with flaky sea salt.
  10. Bake immediately for 25 to 30 minutes until the bottom is very brown and crisp.
  11. Remove from the pan to a rack and allow to cool about 10 mins before cutting.

TIPS & HINTS

If you don't oil the dough and cover it tightly with plastic wrap the top of the dough will dry out and then I'm nut sure what you do with that...

PANS: I like to use my 12" cast iron frying pan. You could also use a 9 x 13 glass cake pan or, split the bread in two when you deflate it and use a couple of pie plates. If you use a larger pan like a cookie sheet the bread will spread more when rising and the resulting in a thinner loaf. I would use a cookie sheet if I was trying to recreate the magic of a DeLucas panini sandwich!

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