This focaccia recipe relies on a long, cold fermentation for an exceptionally pillowy and airy crumb. With just four ingredients and minimal hands-on time, it's an approachable yet impressive bread perfect for any occasion.
Serves:
two 8- or 9-inch focaccia rounds, or one 9x13-inch focaccia
Prep time:
1080 minutes
Cook time:
30 minutes
Recipe Category
Cuisine
Ingredients
4 cups (512 g) all-purpose flour or bread flour
2 to 3 teaspoons (10 to 15 grams) kosher salt
2 teaspoons (8 g) instant yeast
2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
Butter for greasing
4 tablespoons olive oil, divided
Flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves, optional
Instructions
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough.
Rub the surface of the dough lightly with olive oil.
Cover the bowl and place in the refrigerator for at least 12 hours or for as long as three days.
Line two 8- or 9-inch pie plates or a 9x13-inch pan with parchment paper or grease with butter.
Pour a tablespoon of oil into the center of each pan.
Deflate the dough, split it into two equal pieces (or do not split if using the 9x13-inch pan).
Place one piece into one of the prepared pans.
Roll the dough ball in the oil to coat it all over.
Repeat with the remaining piece.
Let the dough balls rest for 3 to 4 hours.
Preheat oven to 425°F.
Sprinkle rosemary over the dough, if using.
Pour a tablespoon of oil over each round of dough.
Rub your hands lightly in the oil, then press straight down to create deep dimples.
Sprinkle with flaky sea salt.
Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.
Remove from oven and transfer to a cooling rack.
Let cool for 10 minutes before cutting and serving.