For years, I tried and failed to make a decent focaccia. It took countless tries and many mistakes before I came up with a recipe that turned out perfectly every time. The secret ingredient to a great focaccia is patience. The longer the dough proofs, the better the texture and flavour will be!
Ingredients:
- 4 cups all-purpose flour
- 1 1/2 tsp instant dry yeast
- 1 tbsp coarse or kosher salt
- 2 cups water, cold or room temperature
- Olive oil
Toppings:
- Coarse sea salt
- Fresh or dried herbs, such as rosemary, thyme, oregano
Method:
- In a large stainless steel bowl, stir together the flour, yeast and salt. Make a well in the center of the mixture and pour in the water.
- Stir the mixture until most of the flour is absorbed and a soft dough forms. The dough will be quite shaggy at this point. Cover the bowl and set aside for one hour.
- Once the dough has rested for one hour, knead the dough in the bowl until smooth. As you knead the dough, it will become less sticky and quite smooth. Knead until the dough forms a smooth ball.
- Next, coat the dough with a little olive oil. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. The dough can be left to proof in the fridge for up to 48 hours. The longer it proofs, the better it will taste!
- Once the dough had proofed, it is ready to be baked. Preheat the oven to 450F and coat a 13×18-inch baking sheet with a generous layer of olive oil.
- Spread the dough onto the baking sheet gently using your fingers. If the dough is a little stiff, allow it to rest at room temperature for a few minutes. Keep gently stretching and spreading the dough until it fits the pan.
- Gently press your fingertips into the dough to create some dimples. Coat the dough with olive oil. Sprinkle with coarse sea salt and herbs.
- Bake for 15-18 minutes, until the focaccia is golden.
