Focaccia · Crust & Crumb Academy

Focaccia

It’s the 4th of July and the forecast is for 104°F outside.

The garden is full of fresh herbs.

That means it’s time for Focaccia.

This is a same-day recipe. Started at 6AM and out of the oven at 9AM, before the heat of the day. It’s great for a ‘Caprese Focaccia Sandwich’ with balsamic glaze.

9×13-inch (23×33cm) baking tray

Total dough: 947 grams; Total flour : 500 grams; Water 80%; Instant yeast 1.4%; Honey 2%; Salt 2%; and Olive oil 4%.

Ingredients:

* 500g strong bread flour

* 400ml warm water

* 7g instant yeast (1½ tsp)

* 10g honey (2 tsp)

* 10g salt

* 20g olive oil (1½ tbsp)

* Toppings: Olive oil, fresh rosemary, halved olives or cherry tomatoes & flaky sea salt.

Methods:

1. Mix the lukewarm water, honey, and yeast. Add the flour and mix until no dry flour remains. Add the salt and olive oil, then mix just until combined. Cover and rest for 30 minutes.

2. Stretch + fold every 30 mins (x3).

3. Generously oil a 9×13-inch (23×33cm) baking tray. Gently transfer the dough into the pan without punching out the air. Let it relax naturally instead of forcing it into the corners. Cover and let it rise for 1½–2 hours, or until doubled and very puffy.

4. Drizzle generously with olive oil. Coat the rosemary and halved olives in olive oil before placing them on top so they don’t burn. Using well-oiled fingertips, gently press dimples all over the dough without deflating it. Sprinkle with flaky sea salt.

5. Bake at 450°F (232°C) for 20–25 mins until golden.

Tips: Keep your hands wet or lightly oiled while handling the dough, be gentle to preserve the bubbles, and don’t be shy with the olive oil, it creates that crispy, golden crust.

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Focaccia