Description
This easy, perfect Focaccia Bread Recipe promises a super delicious and flavorful result of the most incredible focaccia you’ll ever have! You’ll love how simple and fuss-free this homemade recipe is with step-by-step images and helpful notes. Unlike a lot of other focaccia recipes that are thin and sparse, this one is thick and fluffy, making it perfect for sandwiches, dipping, and more. It’s just so addicting!
Ingredients
- 5 cups bread flour
- 3 teaspoons kosher salt
- 3 teaspoons instant yeast
- 2 teaspoons diastatic malt powder
- 3 cups warm water (about 110-115°F)
- Good-quality olive oil, for slicking dough & for coating pan
- Maldon flaky salt, for sprinkling
- Fresh chopped rosemary leaves, for sprinkling- optional
Instructions
- Make the dough. In a large bowl, combine the bread flour, salt, yeast, and diastatic malt powder. Whisk the dry ingredients well to thoroughly combine. Then add the warm water. Use a rubber spatula to mix the ingredients until the liquid is absorbed and the dough comes together. The dough should be somewhat sticky.
- Refrigerate the dough, cold proofing. Coat/brush the surface of the dough with olive oil, about 2 tablespoons. Note: This slick of oil on the dough’s surface will ensure that there is no dry skin or cracked dough/crust- don’t skip this! Then cover the bowl with a lid or tightly with plastic wrap. Place the bowl into the refrigerator to cold-proof for 12 to 18 hours- or up to two (2) days.
- Pan the dough & rest. In a 9×13-inch aluminum baking pan, add about 2 tablespoons of olive oil. Brush the oil to cover the bottom surface of the pan and a bit up the sides. Remove the dough from the refrigerator. Use your hands or a fork to help deflate the dough, releasing it from the sides of the bowl and pulling it towards the center into one mass. Then carefully place the dough ball into the center of the prepped baking pan- leave it be, don’t attempt to stretch it. Coat the top surface with a bit of olive oil, about 2 tablespoons. Let the dough rest in the pan to come up to room temperature- depending on your environment, this can take anywhere between 1 to 3 hours. As the dough rests, it will expand to fill the pan.
- Preheat the oven. Position an oven rack in the center and preheat the oven to 425°F.
- Dimple the dough & add toppings. Coat your hands with olive oil, about 1 tablespoon or so. Then use your fingers to press straight down into the dough, creating dimples, lightly pressing down to stretch the dough as needed. Sprinkle the dough with flaky salt. If using, sprinkle the dough with fresh chopped rosemary.
- Bake. Place the pan into the oven to bake for 25-27 minutes, until the underside is golden with a crisp texture. Let the focaccia rest in the pan for 10 minutes and then use a spatula to carefully remove the focaccia from the baking pan, and place it onto a cooling rack. Let cool for another 10-15 minutes before cutting and serving. Enjoy!
- Storing & reheating notes: Let the focaccia cool completely. Then transfer extra servings into airtight containers or plastic bags with a good seal. You can keep the focaccia stored on the counter for up to 3 days or in the freezer, where it will keep for up to 2 months. Thaw under refrigeration. Reheat in the oven (best results!) at 350°F for 5-10 minutes or until warmed through.
Notes
- Please read blog post in its entirety for more tips + tricks.