Focaccia Bread
By Alexandra Stafford · alexandracooks.com
13-16 hrs (mostly rising)2 loaves
A bubbly, dimpled Italian flatbread with a crispy crust and tender crumb, made with an overnight cold fermentation.
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| prepPreheat oven to 425°F / 220°C (before baking in step 6) | ||||||||
| prepLine two 8–9 inch pie plates or one 9×13 inch pan with parchment paper or grease with butter | ||||||||
| 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 | Coat with oil, cover & chill 12 hrs to 3 days | Deflate dough, divide in half, place in oiled pans | Rest at room temperature 3–4 hrs until puffy | Sprinkle rosemary, dimple with oiled fingers, top with salt | Bake 425°F / 220°C, 25–30 min until golden & crisp | Cool on rack 10 min before serving |
| 2 to 3 teaspoons / 10 to 15 g kosher salt | ||||||||
| 8 g instant yeast | ||||||||
| 455 ml lukewarm water | ||||||||
| 2 tablespoons olive oil (for coating dough in pan) | ||||||||
| 2 tablespoons olive oil (for dimpling) | ||||||||
| butter for greasing pans | ||||||||
| flaky sea salt, such as Maldon | ||||||||
| 1 to 2 teaspoons whole rosemary leaves (optional) | ||||||||
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