FOCACCIA BREAD
Focaccia is an olive oil-rich Italian bread, crisp on the top and bottom with a soft, airy interior and those signature dimples that catch every drop. This version keeps the process simple and direct. One mix, one rise in the bowl, one in the pan, then straight to the oven. A light salt-water finish settles into the surface for that glossy, slightly chewy top, while the olive oil underneath turns the base golden and crisp.
INGREDIENTS
5 cups all-purpose flour
2-1/4 tsp instant yeast
1-1/2 tsp salt (for dough)
2-1/2 cups warm water
6 tbsp extra virgin olive oil (plus more for pan and finish)
1/4 cup warm water + 3/4 tsp salt dissolved
Flaky salt to finish
DIRECTIONS
In a large bowl, combine flour, yeast, and 2 tsp kosher salt. Add water and mix until fully combined. Dough will be soft and sticky. Cover and let rise in a warm place until doubled and visibly aerated, about 60 to 90 minutes. Line a rimmed metal baking sheet with parchment and coat generously with fresh EVOO. Place the dough on the oiled baking sheet and using your hands or a spatula, gently nudge it outward so it roughly fills most of the pan. It will spread on its own during the rise. Avoid over working dough. Let rise until puffy with visible bubbles, about 45 to 75 minutes.
Preheat oven to 450°F.
Drizzle olive oil over the surface of the dough. Oil your fingers and dimple the dough lightly, pressing about 1/2 inch deep. Carefully pour the salt water mixture evenly over the surface so it settles into the dimples. Let rest 20 to 30 minutes.
Bake on the middle rack for 25 to 30 minutes until deep golden and the bottom is crisp. If needed, move to the top rack for the last few minutes to enhance colour. Remove from oven and immediately lift from the pan. Drizzle with additional olive oil if desired. Let rest 10 minutes before cutting.
