Warm from the oven this Focaccia Bread has a crisp outside crust and a soft, tender crumb with a dense texture. It can be used as a side for soups and sauces or sliced to make sandwiches.
Prep Time 30 minutesminutes
Cook Time 26 minutesminutes
Rising Time 3 hourshours30 minutesminutes
Total Time 4 hourshours26 minutesminutes
Servings 24
Ingredients
For the Bread
4cups(520g)bread flour
1cup(130g)all-purpose flour
1teaspooninstant yeast, or rapid rise yeast
2teaspoonssalt
1 ¾cups(420)cold water
¼cup(50)extra virgin olive oil
For the Topping
3tablespoonsextra virgin olive oil
Flaked sea salt
1tablespoonfreshly chopped rosemary
Instructions
Make the Bread
Add the bread flour, all-purpose flour, yeast, salt, cold water, and olive oil to the bowl of a stand mixer fitted with the dough hook. Knead the dough on low speed for about 8 to 9 minutes, or until the dough is smooth, elastic, and sticky. (You can also mix all the ingredients in a large bowl and then knead by hand.)
Transfer the dough to a large bowl that has been lightly oiled. Turn the dough once so the top has a light coating of oil. Cover with plastic wrap and let rise at room temperature for one hour.
Using wet hands so the dough doesn't stick to you. Fold the dough over itself by gently lifting and folding the edge of the dough toward the middle. Turn the bowl 45 degrees and fold the dough again; repeat turning the bowl and folding the dough 6 more times for a total of 8 folds. Cover tightly with plastic wrap and let rise for 1 more hour.
Grease the bottom and sides of a 10x15-inch pan with olive oil.
Using oiled hands, transfer the dough to the prepared pan and gently stretch the dough to fill the pan. If you find the dough resists stretching, stop, let it rest for about 5 minutes, and then try again. Cover the pan and let rise at room temperature for 1 hour or until nice and puffy. (If you lightly press into the dough, your finger will leave a slight indentation.)
Meanwhile, preheat the oven to 425°F.
Lightly oil your hands and press your fingertips into the dough to create dimples.
Add the Topping
Drizzle the focaccia dough with olive oil then lightly sprinkle with flaky sea salt and chopped rosemary.
Bake for about 22 to 26 minutes, or until golden brown on the top and bottom. The longer you bake the Focaccia the more crisp the outside crust will be. Allow the bread to cool in the pan for 5 minutes, then slide a thin spatula under the bread, carefully remove it, and transfer it to a wire rack. Once cool, use a serrated knife to cut into pieces.
Notes
Yeast: If all you have is active dry yeast, you can use that. Simply activate the yeast in warm water before adding it to the other ingredients. Take 1/4 cup of water from the recipe, heat it to 105-115°F, and stir in the yeast along with 1 teaspoon of sugar. Let it sit for 5 minutes until the yeast is foamy. Now you can add it to the recipe in step 1.
Make ahead tip:Focaccia is best the day it is made, but can be covered and stored at room temperature for two to three days or it can be frozen. Thaw in the refrigerator overnight. Reheat in the oven if desired.