Focaccia Bread
By Alexandra Stafford · alexandracooks.com
13–16 hrs (mostly rising)2 loaves
A bubbly, dimpled Italian flatbread with a crisp crust and tender crumb, made with an overnight cold fermentation.
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| prepLine two 8–9 inch pie plates or one 9×13 inch pan with parchment paper or grease with butter | ||||
| prepPreheat oven to 425°F / 220°C | ||||
| 512 g all-purpose flour or bread flour | Whisk flour, salt & yeast; add water, mix until sticky dough | Rest 30 min, then stretch & fold 8–10 times until smooth | Bake 425°F / 220°C, 25–30 min until golden & crisp | Cool on rack 10 min, then serve or cool completely |
| 2–3 teaspoons / 10–15 g kosher salt | ||||
| 8 g instant yeast | ||||
| 455 ml lukewarm water | ||||
| 1 tablespoon olive oil (for first coat) | Coat dough with oil, cover & refrigerate 12–72 hrs | |||
| 1 1/2 tablespoons olive oil (for second coat) | Deflate dough, divide into 2 pieces, coat with oil, rest 3–4 hrs | |||
| 1–2 teaspoons whole rosemary leaves (optional) | Sprinkle rosemary if using | |||
| 1 1/2 tablespoons olive oil (for dimpling) | Coat with oil, dimple with fingers, stretch to fill pan | |||
| flaky sea salt, such as Maldon | Sprinkle flaky sea salt all over | |||
| butter for greasing pans | ||||
| nonstick cooking spray (optional) | ||||
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