Focaccia
Simple to make, delicious, and so many variations!
Ingredients
- 1 1/4 oz envelope active dry yeast (about 2¼ tsp.)
- 2 tsp honey
- 5 cups all-purpose flour
- 1 tsp Morton kosher salt The original recipe calls for 5 tsp. or 1 tbsp, but I find the result too salty for my taste
- 6 tbsp extra-virgin olive oil divided, plus more for hands
- 4 tbsp unsalted butter, plus more for the pan
- 2-4 cloves garlic
- flaky sea salt to sprinkle on top
Instructions
- Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit for 5 minutes (it should foam or get creamy; if it doesn’t, your yeast is dead, and you should start again, check the expiration date!).
- Add 5 cups all-purpose flour and 1 tsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
- Pour a generous 4 tablespoons of extra-virgin olive oil into a sizable bowl that's fridge-friendly. Get ready for some serious dough expansion! Transfer your dough into the oiled bowl and give it a good roll around to ensure it's thoroughly coated. Cover it up snugly with a silicone lid or some trusty plastic wrap, then pop it into the fridge to chill until it doubles in size (keep an eye out for those bubbly, lively signs), which should take at least 8 hours and can stretch up to a full day. Feeling a bit more impatient? No problem! You can opt for the quicker route and let it rise at room temperature until it hits that doubled-in-size milestone, which should take around 3 to 4 hours.
- Prep your baking vessel. If you're aiming for a thicker focaccia fit for hearty sandwiches, generously slather butter on a 13x9" baking pan. For a thinner, crispier version perfect for snacking, opt for an 18x13" rimmed baking sheet. Don't dismiss the butter—it's the secret to a non-stick crust. Now, drizzle 1 tablespoon of extra-virgin olive oil into the center of your chosen pan. With a fork in each hand, corral the dough's edges towards the center of the bowl, rotating it as you go. Repeat this process twice more, gently deflating the dough and shaping it into a rustic ball. Transfer the dough to the prepared pan, ensuring it's coated in any remaining oil from the bowl. Let it rise, uncovered, in a cozy spot (like by a radiator or atop the fridge) until it doubles in size, which could take anywhere from 1½ to 4 hours.
- Get your oven in on the action by placing a rack in the middle and cranking up the heat to a toasty 450°. Now, for the moment of truth with the dough: give it a gentle poke with your finger. It should bounce back slowly, leaving a faint mark. If it springs back quickly, it's not quite there yet. (No worries if you're not ready to bake just yet; you can chill the dough for up to an hour at this stage.) Prep by lightly oiling your hands. If you're using a rimmed baking sheet, delicately stretch out the dough to cover the surface (though you probably won't need to do this if you're using a baking pan). Time to add some personality to your focaccia—dimple it all over with your fingers, giving it that "aggressive piano player" treatment, creating deep pockets in the dough (don't be afraid to reach all the way to the bottom of the pan). Finish off with a final drizzle of the remaining tablespoon of extra-virgin olive oil and a sprinkle of flaky sea salt. Pop your focaccia into the oven and let it do its thing until it's beautifully puffed and golden brown all over, which should take about 20 to 30 minutes.
- This final flourish is all about timing—wait until you're ready to dig into the freshly baked focaccia. Start by melting 4 tablespoons of unsalted butter in a small saucepan over medium heat. Once it's all melted down, take it off the heat. Now, grab your Microplane and peel and grate in 2 to 4 cloves of garlic, depending on your garlic preferences (2 if you're a bit cautious, or up to 4 if you're a garlic enthusiast). Put the saucepan back on medium heat and cook, stirring frequently, until the garlic is just lightly toasted, which should take about 30 to 45 seconds. (But if you prefer the punch of raw garlic, you can grate it directly into the hot butter off the heat, then brush it on right away.)
- Brush garlic-butter all over the focaccia and slice into squares or rectangles.
- Plan ahead for your focaccia feast! While it's at its freshest on the day it's made, you can still enjoy it later by freezing it. Slice it into convenient portions, pop them into a freezer-safe container, and stash it away. When you're ready for a taste of homemade goodness, reheat the slices on a baking sheet in a 300°F oven until they're warmed through and as delightful as ever.