How To Make Easy Focaccia
one large focaccia or two 9″ x 13″ small focaccia breads
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1 3/4 cups warm water
- 3 1/2 cups white flour
- 1/2 cup whole wheat flour
- 2 teaspoons salt
- 4 1/2 tablespoons (approximately) good extra virgin olive oil, divided
- 5 sprigs of fresh rosemary
- Several pinches of Maldon salt (or other flaky sea salt)
- Dissolve and proof the yeast. Dissolve the yeast in the warm water in a medium bowl. Wait a few minutes for the mixture to start to foam up. This is proofing the yeast. (You can skip this step if you are confident that your yeast is good and strong.)
- Make the dough. In the bowl of a food processor, pulse the flours and salt to combine. Add the yeast mixture and 2 tablespoons of the olive oil. Pulse until a rough ball of dough forms, about 1 minute. Remove from the dough from food processor. It should be moist but not too sticky. Form it into a ball. (See Recipe Notes, below, for instructions on making dough without a food processor.)
- Make Focaccia by Hand: Mix the dough in the bowl with a sturdy spoon until it is as smooth as possible. Turn it out onto a lightly floured surface and knead until smooth and elastic, 8-10 minutes
- Leave it to rise. Add about 2 teaspoons of olive oil to a large bowl. Put in the ball of dough and turn it so it is coated on all sides. Cover with a tea towel and place it in a warm place to double in bulk, about 2 hours.
- Put the dough into the pan. Drizzle about 1 teaspoon of olive oil onto the baking sheet and rub it over the bottom and sides. Punch down the dough and place the dough on the baking sheet. Using your fingertips, coax and stretch the dough to cover the bottom of the pan; it may not reach all the way to the edges. Cover with a tea towel and leave in a warm place to rest, about 30-40 minutes.→ You can also divide the dough in half with a sharp knife to make one smaller loaf for smaller gatherings, and freeze the other half of dough for later. Smaller focaccia breads can be baked on a quarter-sized baking sheet (9-1/2″ x 13″) or in the center of a regular baking sheet. To freeze the second half, place the dough in a freezer bag, squeeze out the excess air, seal, label, and freeze.
- Preheat the oven and prep the rosemary. While the dough is resting, preheat the oven to 450°F with a rack in the middle of the oven. Strip the rosemary leaves from the stems. If the rosemary leaves are large, chop them with a knife. You can leave a few of the smaller, softer leaves whole. You should have about 2 scant tablespoons.
- Prep the focaccia for baking. When the focaccias have puffed up in the pan a little, sprinkle the rosemary evenly over the surface. Using your fingertips, dimple (make shallow indentations) the surface of the focaccia all over. Drizzle about 2 teaspoons of olive oil over the loaf, so the oil pools in the indentations here and there. Use a little more if needed. Sprinkle the loaf with 2 or 3 pinches of the flaky salt.
- Place in the oven and bake. Place in the oven and immediately turn the heat down to 375°F. Bake about 20 – 25 minutes, checking after 15 minutes. The focaccia is ready when it’s golden-brown.
- Remove from oven and cool. Remove bread from oven. Using a hot pad or spatula, remove the bread from baking sheet and place on a wire rack to cool slightly. Focaccia is best eaten when warm, but perfectly fine at room temperature. If the crust gets too soft, try popping it back in a 350°F oven for a few minutes to crisp it up.
Anthony Dunlap Chef/Owner, Roving Chef Logistics