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Focaccia

Deliciously puffy, almost fried bread, with a nice salty oily taste.

Ingredients

  • DOUGH

  • 600 grams lukewarm water

  • 1/2 tsp active dry yeast

  • 2 1/2 tsp honey

  • 800 grams all-purpose flour

  • 2 tbsp kosher salt

  • 1/4 cup olive oil, plus more for finishing

  • Flaky salt for finishing

  • BRINE

  • 1 1/2 tsp kosher salt

  • 1/3 cup lukewarm water

Method

  • INITIAL RISE
  • Dissolve yeast and honey into the lukewarm water, let sit for 5-10 mins while you sift
  • In a very large bowl, sift the flour and salt together.
  • Add the yeast mixture and olive oil, and stir with a spatula to combine.
  • It will have a fairly loose and wet texture.
  • Cover and let sit for 12-14 hours, until doubled in volume.
  • STRETCH FOR SECOND PROOF
  • After letting sit, add 2 to 3 tbsp oil to a large rimmed baking sheet.
  • Use oiled hands to coax the dough onto the baking sheet.
  • It should slide out in a kind of icky way, ideally folding onto itself.
  • Pour a little more oil over the dough, and use your hands to spread it out.
  • Second proof, ~ 30 minutes, re-stretch as needed
  • BRINE FOR THIRD PROOF
  • Once dough remains stretched, use oiled hands to dimple the surface.
  • For the brine, dissolve the salt into the water, then pour evenly over the dough.
  • Third proof, ~ 45 minutes
  • BAKE
  • 15 minutes before proofing is done, preheat oven to 450˚ F.
  • Use a baking stone if you have one, or an upside down baking sheet during preheat.
  • Once dough is light and bubbly, you're ready to bake.
  • Finish with a sprinkle of flaky or coarse salt. Maybe some oregano too, if you want.
  • Bake for 25 to 30 minutes on top rack.
  • FINISH AND SERVE
  • Remove from oven, and douse with 2-3 tbsp oil to finish.
  • Let rest for 5 minutes, then remove from pan with a large spatula.
  • Serve warm.
  • You can also freeze & reheat later. Should work as toast!

Notes

Nutrition Data

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  "name": "Focaccia",
  "dataFilePath": "./data/eats/focaccia.json",
  "slug": "focaccia",
  "summary": "Deliciously puffy, almost fried bread, with a nice salty oily taste.",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/focaccia.md",
  "ingredients": [
    "DOUGH\n",
    "600 grams lukewarm water\n",
    "1/2 tsp active dry yeast\n",
    "2 1/2 tsp honey\n",
    "800 grams all-purpose flour\n",
    "2 tbsp kosher salt\n",
    "1/4 cup olive oil, plus more for finishing\n",
    "Flaky salt for finishing\n",
    "BRINE\n",
    "1 1/2 tsp kosher salt\n",
    "1/3 cup lukewarm water\n"
  ],
  "method": "*   **INITIAL RISE**\n*   Dissolve yeast and honey into the lukewarm water, let sit for 5-10 mins while you sift\n*   In a very large bowl, sift the flour and salt together.\n*   Add the yeast mixture and olive oil, and stir with a spatula to combine.\n*   It will have a fairly loose and wet texture.\n*   Cover and let sit for 12-14 hours, until doubled in volume.\n*   **STRETCH FOR SECOND PROOF**\n*   After letting sit, add 2 to 3 tbsp oil to a large rimmed baking sheet.\n*   Use oiled hands to coax the dough onto the baking sheet.\n*   It should slide out in a kind of icky way, ideally folding onto itself.\n*   Pour a little more oil over the dough, and use your hands to spread it out.\n*   Second proof, ~ 30 minutes, re-stretch as needed\n*   **BRINE FOR THIRD PROOF**\n*   Once dough remains stretched, use oiled hands to dimple the surface.\n*   For the brine, dissolve the salt into the water, then pour evenly over the dough.\n*   Third proof, ~ 45 minutes\n*   **BAKE**\n*   15 minutes before proofing is done, preheat oven to 450˚ F.\n*   Use a baking stone if you have one, or an upside down baking sheet during preheat.\n*   Once dough is light and bubbly, you're ready to bake.\n*   Finish with a sprinkle of flaky or coarse salt. Maybe some oregano too, if you want.\n*   Bake for 25 to 30 minutes on top rack.\n*   **FINISH AND SERVE**\n*   Remove from oven, and douse with 2-3 tbsp oil to finish.\n*   Let rest for 5 minutes, then remove from pan with a large spatula.\n*   Serve warm.\n*   You can also freeze & reheat later. Should work as toast!\n",
  "notes": "*   *No notes listed*\n*   Based on: <https://www.saltfatacidheat.com/fat/ligurian-focaccia>\n",
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