The Best, Easiest Focaccia Bread
Makes 2 loaves (two 8- or 9-inch rounds)
A no-knead, overnight-rested dough baked in olive-oil-slicked pans until crisp and golden, dimpled and finished with flaky salt.
| prepLine two 8- or 9-inch pie plates with parchment, or grease with butter | ||||||
| prepPreheat oven to 425°F / 220°C (when the rise is done) | ||||||
| 512 g all-purpose or bread flour | Whisk flour, salt & yeast; add water, mix | Rest 30 min; stretch & fold 8-10 times | Rub with oil, chill 12 hr to 3 days | Oil pans, split dough, rise 3-4 hr | Add rosemary, oil; dimple deeply | Sprinkle flaky salt; bake 425°F / 220°C, 25-30 min |
| 2 to 3 tsp / 10-15 g kosher salt | ||||||
| 8 g instant yeast | ||||||
| 455 g lukewarm water (120 ml boiling + 355 ml cold) | ||||||
| a little olive oil (to rub the dough) | ||||||
| 2 tbsp olive oil (1 tbsp per pan) | ||||||
| 1 to 2 tsp whole rosemary leaves, optional | ||||||
| 2 tbsp olive oil (1 tbsp per round, to top) | ||||||
| flaky sea salt, such as Maldon | ||||||
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