This focaccia takes some forethought. You’ll need to start it the day before, but it is almost entirely hands off time. No kneading needed. Just mix the ingredients and set aside for a day to rise. The result is a soft, yet crispy on the bottom Focacia.
- 1 packet instant yeast (2 1/4 teaspoons)
- 4 cups all purpose flour (spooned and leveled)
- 2 teaspoons salt
- 2 cups lukewarm water
- 1/3–1/2 cup olive oil
- butter (for greasing)
- Herbs, garlic, sea salt (Optional to season bread)
- Whisk together the flour, yeast, and salt. Add the warm water. Using a spoon or rubber spatula, mix until a sticky dough ball is formed and the water is absorbed.
- Cover the bowl with plastic wrap and refrigerate for 12-24 hours (minimum of 12 hours).
- Thoroughly grease a jelly roll pan with butter. Add about 1/3 cup of olive oil. This doesn’t need to be exact, the key is you want to coat the bottom of the pan.
- With oiled hands, remove the dough from the bowl and place on the greased and oiled pan. Coat the dough with the oil and leave in a ball on the pan.
- Set aside at room temperature to rest for an additional 2-4 hours (the warmer your home, the less time needed to rest and rise.)
- Preheat the oven to 425°F. Oil hands again and press dough to fill the jelly roll. Use your fingers to create dimples in the dough, this gives the bread the “Focaccia texture”. If using, sprinkle dough with sea salt or press herbs into dough.
- Bake for 25 to 30 minutes. The bottom will be golden brown and crisp. Let cool slightly before cutting and serving.
It’s going to seem like a lot of olive oil, but don’t be alarmed. The coating of olive oil on the bottom of the pan is what gives Focaccia its crispy crust.
- Category: Sides
- Cuisine: American