Basic focaccia recipe

Created on Thursday, January 16, 2020.
Filed under Physical Objects, Food.
 

This focaccia recipe is full of olive oil and salt, it’s just great.

 

This version of focaccia is a yeasted one that includes lots of olive oil and can be topped with rosemary, ‘Italian herb’ blends, sliced olives, flaked or rock salt, really anything you like. The low height of the bread makes it well-suited for sandwiches.

I adapted this recipe from “Ridiculously Easy Focaccia Bread” by The Café Sucre Farine, and modified it to follow the processing instructions of Brad Makes Focaccia Bread with Samin Nosrat from the Bon Appétit YouTube channel.

Recipe

Weight (grams) Ingredient
260 Baker’s flour
5 Salt
3 Instant yeast
3 Sugar
10 Olive oil
240 Water (body temperature)

Additionally:

  • Olive oil (the tastiest you have)
  • Salt for garnishing (flaky or crushed rock salt)
  • Your desired toppings (rosemary or other herbs, sliced olives, etc.)
  • A shallow pan (30 × 20 × 2.5 cm or something similar)
  • A spray-bottle of clean water
  1. Put all ingredients into mixing machine and mix with a paddle until the dough is smooth, extensible, and begins to come away from the sides of the bowl.
  2. Intermediate proof: Cover the bowl with cling wrap and let rest for 10 minutes.
  3. Shaping: Spoon 1 tablespoon of olive oil into the bottom of the pan. Place the dough onto the oil. With oiled hands, spread the dough to cover the bottom of the pan. If the dough will not stretch all the way, let it rest for 10 minutes and stretch again. The oil on top of the dough will prevent it from drying out.
  4. Oiling: With oiled fingertips, stab aggressively into the dough to produce lots of pits. Drizzle the surface of the dough generously with more olive oil so that there is olive oil in every pit.
  5. Topping: Add desired toppings. I like fresh rosemary or ‘Italian Herb’ mix (marjoram, basil, oregano, rosemary, thyme, parsley), or sliced Kalamata olives, or prosciutto. Don’t forget to sprinkle generously with flaked/rock salt.
  6. Final proofing: Set the dough in a warm place until it doubles in height, approximately 30–60 minutes. This is a good time to preheat the oven to 200 °C.
  7. Baking: Bake the dough at 200 °C with top and bottom heat until it begins to take colour on top, approximately 15 minutes. Turn the pan and continue baking until the surface is an even deep brown, about 10 minutes longer.
  8. Immediately transfer to a wire rack to cool.

Baker’s percentages

Percentage Ingredient
1.00 Baker’s flour
0.02 Salt
0.01 Instant yeast
0.01 Sugar
0.04 Olive oil
0.92 Water (body temperature)
That's all there is, there isn't any more.
© Desi Quintans, 2002 – 2018.