Focaccia

I am very excited to share this recipe and method with you! You’ll want to have plenty of time to complete all of the steps to include this delicious bread with your dinner.

It isn’t super labor intensive but does need plenty of time for stretching and folding; this creates an airy center with a lot of air pockets that form.

This recipe is one you’ll want to keep. This focaccia is perfect to accompany pasta dishes, as well as to use for a panini or cold-cut sandwich.

I like to sprinkle the top with kosher salt and fresh Rosemary and thyme. Feel free to adjust the toppings however you’d want to fit what you’re serving it with.

Enjoy!

Focaccia

Dough Ingredients

500 mL Lukewarm Water

1 T Kosher Salt

1 T Sugar

2 t Instant Dry Yeast

1 T Olive Oil, Plus more for drizzling over the top

550 g King Arthur Bread Flour, or other high-quality bread flour

For the Topping

As Needed Olive Oil

2 sprigs Rosemary, Fresh, chopped

4 sprigs Thyme, Fresh, chopped

As Needed Kosher Salt

Method

1. To make the dough, get a large mixing bowl and whisk all of the dough ingredients except for the bread flour. Then, using a Danish dough hook or the handle of a wooden spoon, mix in the flour, mix until combined and the dough is wet and sticky.

2. Cover the bowl with a tea towel and let rest for 10 minutes.

3. After 10 minutes, you will start performing “stretching and folding.” In 10-minute increments, begin in one corner of the bowl, grab the edge of the dough, pull upwards, fold it over itself, and tuck it on the other side. Rotate the bowl and do this step three more times. Let the dough rest for 10 minutes, covered with the tea towel.

4. Perform the stretch and fold method three more times, stretching and folding the dough as directed above. The total time will be 40 minutes, after every 10-minute rest time, stretching and folding the dough four times each time.

5. Once you have stretched and folded the dough the last time, cover the top of it with olive oil and place it in a warm, draft-free spot. Cover it with plastic wrap and a tea towel. Let it rise for 1 hour 30 minutes. It will bubble up to the top of the bowl. If it hasn’t in that time frame, let it sit about 25 minutes longer.

6. Remove the plastic wrap and move the bowl back and forth to let the dough breathe and open the bubbles.

7. Coat a 9x13-inch baking pan with a generous layer of olive oil. Pour the dough in and flip the bowl to get all of the dough out. Lightly press dough to the corners of the baking pan; don’t force it. Cover it with the tea towel, let it rest, and do its final proof for 30 minutes. Ensure it is in a warm, draft-free place; if it isn’t, it will take longer to rise.

8. Preheat the oven to 450 degrees, and once the bread has proofed, lightly drizzle the top of the dough with olive oil. Dimple the dough all across the surface with your fingertips. Top with kosher salt, Rosemary, and thyme (or the toppings of your choice).

9. Bake the focaccia for 18-22 minutes or until it is golden brown.

10. Remove the bread from the pan while hot to cool on a cooling rack. This will prevent the bottom from getting soggy from sitting in the hot pan.

11. Serve with your favorite pasta or slice and use it to make a sandwich!