Focaccia

Classic Italian flatbread with a crispy golden crust, soft interior, and dimpled olive oil surface.

Ingredients

• 360g warm water (30°C), plus 20g additional
• 10g sugar
• 25g olive oil, plus 60ml for pan
• 450g bread flour (12.7% protein)
• 4g instant yeast
• 12g salt
• Flaky salt for topping

Method

1. Measure 360g water, sugar, olive oil, and flour into a medium bowl. Stir to combine, then finish mixing with a wet hand. Cover and let rise for 30 minutes.
2. After 30 minutes, add 20g water, yeast, and salt. Mix with a very wet hand. Cover and ferment at room temperature for 30 minutes.
3. Perform a strength-building fold and slap and fold. Cover and let rise for 30 more minutes.
4. Complete a second strength-building fold and slap and fold. Cover and allow to ferment in the fridge for 4-24 hours.
5. Oil a 30cm cast iron pan with about 60ml olive oil. Transfer dough to the pan.
6. Use oiled fingertips to dimple the dough and stretch it out into the pan. Cover and let proof for 1 hour 15 minutes.
7. Drizzle top of the dough generously with olive oil, then dimple with your fingertips. Cover and let proof once more for 1 hour.
8. Liberally sprinkle with flaky salt.
9. Bake in preheated 260°C oven for 15-18 minutes until golden brown.
10. Remove from pan and cool slightly on a wire rack. Serve warm.

Nutrition (whole recipe, approximate)

Notes

The cold ferment develops complex flavour but can be shortened to 4 hours if needed.

Add toppings like rosemary, cherry tomatoes, or olives after the final dimpling in step 7.

Best served fresh and warm. Reheat in oven to restore crispiness.

Source: Brian Lagerstrom

Tags: #bread #italian