Sam

Aug 1, 2023

FOCACCIA

I have been practicing this focaccia recipe for years now. I got it from the Clarie Saffitz Dessert Person book. This is the first time I have had really active yeast and achieved nice air bubbles.

I think this recipe is so delicious and versatile in terms of toppings. This is so nice as an appetizer or a starter at a dinner party, especially one that involves lots of wine lol.

Focaccia can be done in a day but I think the best focaccia takes time, two days to be exact. It's an extremely simple recipe with a lot of wait/rise time. Let's get right into it!

INGREDIENTS

- 1 packet of Active Dry Yeast

- 6 cups Bread Flour

- 2 tbs. Kosher Salt

- ½ cup Olive Oil, plus ¼ cup for topping

INSTRUCTIONS

Dissolve the yeast: Warm 1/2 cup water until around 105 degrees on an instant-read thermometer. You want it to be warm, not hot. Otherwise, you will kill your yeast. In a small bowl whisk together your warm water and yeast and let sit until cloudy and slightly puffed, about 5 minutes.
Mix the dough: In a stand mixer, add your yeast mixture, 2 and 1/2 cups room temperature water, flour, and kosher salt. Mix at the lowest speed until a loose dough is formed. Then turn up the speed to medium-high and mix until the dough is wrapping around the hook. This came together quickly for me but Claire's recipe suggests this will take about 5 minutes.
Rest: Turn off the mixer, cover the bowl with a damp towel, and let rest for 10 minutes.
Mix again: Mix again at medium-high speed until the dough is smooth and extremely elastic, another 10 minutes. At this point, the dough is sticky but do not add flour.
Proof #1: Pour 1/4 cup of oil into a large bowl and swirl to coat the bowl. Add your dough to the bowl. Using your fingertips dab some of the oil to pool across the surface of the bowl. Take a photo so you can gauge how much it has risen. Cover with a damp kitchen towel for 1-1 1/2 hours until doubled in size.
Stretch and rest: Drizzle 1/4 cup oil across a standard sheet pan, rubbing the oil across the pan with your fingers. With oiled hands loosen the dough from the sides of the bowl letting the weight of the dough pull itself downwards. Return to the bowl. Turn the bowl 90 degrees and repeat this process four times in total. Then place the dough in the oiled sheet pan. Stretch the dough in all directions until it starts to spring back. Cover with plastic wrap and let rest for 15 minutes.
Proof #2: Uncover the dough and stretch it to the edges of the sheet pan. Cover the dough again with the same plastic wrap. At this point, you can let it proof slowly in the fridge for about 24 hours or let it sit at room temperature for 40-55 minutes. It is ready to bake when the dough has doubled in size.
Preheat the oven: While the dough rises, preheat the oven to 450 degrees F.
Prep toppings: If you are doing flavored focaccia, now is the time to get those toppings prepared. A simple olive oil drizzle or crunchy chili oil works great as well.
Dimple the dough: Uncover the risen dough, with oiled fingers spread wide, and press your fingertips down into the dough through the bottom of the pan, making lots of dimples across the surface. Air bubbles are a good thing!
Top the focaccia: For plain focaccia, top with 1/4 cup olive oil and sprinkle with flaky salt. I personally combined 1/4 cup oil, thinly sliced garlic, red chili flakes, and artichokes.
Bake: Bake on the lower rack until the corners are pulling away from the corners of the sheet pan, about 20-25 minutes. Transfer to the top rack and let bake until the top is golden brown, about 5 minutes but it can vary depending upon your toppings!
Cool: Let the focaccia cool for 10 minutes and use a spatula to loosen it from the bottom of the sheet pan. Let it cool on a sheet rack and then cut and enjoy!

DISSOLVE THE YEAST

Dissolve the yeast: Warm 1/2 cup water until around 105 degrees on an instant-read thermometer. You want it to be warm, not hot. Otherwise, you will kill your yeast. In a small bowl whisk together your warm water and yeast and let sit until cloudy and slightly puffed, about 5 minutes.

MIX THE DOUGH | REST | MIX AGAIN

Mix the dough: In a stand mixer, add your yeast mixture, 2 and 1/2 cups room temperature water, flour, and kosher salt. Mix at the lowest speed until a loose dough is formed. Then turn up the speed to medium-high and mix until the dough is wrapping around the hook. This came together quickly for me but Claire's recipe suggests this will take about 5 minutes.

Rest: Turn off the mixer, cover the bowl with a damp towel, and let rest for 10 minutes.

Mix again: Mix again at medium-high speed until the dough is smooth and extremely elastic, another 10 minutes. At this point, the dough is sticky but do not add flour.

PROOF #1

Proof #1: Pour 1/4 cup of oil into a large bowl and swirl to coat the bowl. Add your dough to the bowl. Using your fingertips dab some of the oil to pool across the surface of the bowl. Take a photo so you can gauge how much it has risen. Cover with a damp kitchen towel for 1-1 1/2 hours until doubled in size.

STRETCH AND REST

Stretch and rest: Drizzle 1/4 cup oil across a standard sheet pan, rubbing the oil across the pan with your fingers. With oiled hands loosen the dough from the sides of the bowl letting the weight of the dough pull itself downwards. Return to the bowl. Turn the bowl 90 degrees and repeat this process four times in total. Then place the dough in the oiled sheet pan. Stretch the dough in all directions until it starts to spring back. Cover with plastic wrap and let rest for 15 minutes.

PROOF #2 | PREHEAT OVEN | PREP TOPPINGS | DIMPLE DOUGH

Proof #2: Uncover the dough and stretch it to the edges of the sheet pan. Cover the dough again with the same plastic wrap. At this point, you can let it proof slowly in the fridge for about 24 hours or let it sit at room temperature for 40-55 minutes. It is ready to bake when the dough has doubled in size.

Preheat the oven: While the dough rises, preheat the oven to 450 degrees F.

Prep toppings: If you are doing flavored focaccia, now is the time to get those toppings prepared. A simple olive oil drizzle or crunchy chili oil works great as well.

Dimple the dough: Uncover the risen dough, with oiled fingers spread wide, and press your fingertips down into the dough through the bottom of the pan, making lots of dimples across the surface. Air bubbles are a good thing!

TOP FOCACCIA

Top the focaccia: For plain focaccia, top with 1/4 cup olive oil and sprinkle with flaky salt. I personally combined 1/4 cup oil, thinly sliced garlic, red chili flakes, and artichokes.

BAKE

Bake: Bake on the lower rack until the corners are pulling away from the corners of the sheet pan, about 20-25 minutes. Transfer to the top rack and let bake until the top is golden brown, about 5 minutes but it can vary depending upon your toppings!

COOL

Cool: Let the focaccia cool for 10 minutes and use a spatula to loosen it from the bottom of the sheet pan. Let it cool on a sheet rack and then cut and enjoy!

I personally cut them into smaller squares, not quite bite size but definitely on the smaller side. It tasted delicious dipped in a balsamic vinegar and olive oil mixture.