Recipe card
- Makes
- 1 tray, about 12 pieces
- Pan
- 23 × 33 cm (9 × 13 in)
- Hydration
- 85%
- Levain
- 20%
- Cold rise
- 12 to 24 hours
- Bake
- 230°C / 450°F, 22 to 28 min
Ingredients
| Ingredient | Weight | Baker's % |
|---|---|---|
| Bread flour | 500 g | 100% |
| Water | 425 g | 85% |
| Levain (100% hydration) | 100 g | 20% |
| Salt | 10 g | 2% |
| Olive oil, in the dough | 15 g | 3% |
| Total dough | 1050 g | 210% |
For the pan and top: about 40 g olive oil, flaky salt, and toppings such as rosemary, halved cherry tomatoes, olives or thinly sliced onion.
Method
- Mix. Stir flour, 400 g water and levain into a shaggy dough. Rest 30 minutes. Add the salt, the remaining 25 g water and 15 g olive oil and squeeze through until absorbed.
- Fold. Do four sets of coil folds 30 minutes apart: lift the dough from the middle with wet hands, let the ends fold under, turn the bowl and repeat.
- Bulk. Leave covered at 24 to 26°C (75 to 78°F) until it has grown about 50% and looks bubbly, 3 to 4 hours from adding levain.
- Pan it. Pour 25 g olive oil into the pan. Tip the dough in and turn it once to coat. It will not reach the corners yet.
- Cold rise. Cover and refrigerate at 3 to 5°C (37 to 41°F) for 12 to 24 hours. This builds flavour and makes the dough easier to handle.
- Warm proof. Take the pan out 2 to 4 hours before baking. Once it has warmed up, gently stretch the dough to the corners with oiled fingers. It is ready when it is puffy, jiggles when the pan moves and has bubbles on the surface.
- Preheat the oven to 230°C (450°F) with a rack in the lower third.
- Dimple and top. Drizzle the remaining oil over. Press straight down to the bottom of the pan with oiled fingertips all over. Add toppings and flaky salt.
- Bake for 22 to 28 minutes until deep golden on top and crisp underneath. Lift a corner to check the base.
- Cool briefly. Slide it out of the pan onto a rack after 5 minutes so the base stays crisp.
Pans and sticking
A metal pan gives the crispest base. Glass and ceramic dishes work but brown less, so bake a little longer. If your pan tends to stick, line it with baking paper under the oil. Avoid very dark non-stick pans at high heat, which can scorch the base before the top is done.
Topping ideas
| Topping | When to add | Tip |
|---|---|---|
| Rosemary and flaky salt | Before baking | Toss the rosemary in oil so it doesn't burn |
| Cherry tomatoes | Before baking | Press cut side up into the dimples |
| Olives | Before baking | Pat dry so they don't make wet patches |
| Thin onion or garlic | Before baking | Slice thin; thick pieces stay raw |
| Soft cheese or fresh herbs | After baking | Delicate toppings scorch at 230°C |
Keeping focaccia
Focaccia is best on the day it is baked. Keep leftovers wrapped at room temperature for a day, then refresh in a hot oven for 5 minutes. For longer, freeze cut pieces and reheat from frozen. For a different shape, try a round of this dough in a large cast-iron pan.