Anne Burrell's Focaccia
2 hrs 45 min + cooling8
A rustic Italian flatbread with a crispy, dimpled crust and tender crumb, enriched with olive oil.
| prepPreheat oven to 425°F / 220°C (during second rise) | |||||||
| 420 ml warm water | Bloom yeast, 15 min | Mix & knead dough, 5–6 min | Hand knead 1–2 times | First rise, 1 hr until doubled | Press & dimple into oiled pan | Second rise, 1 hr until doubled | Top with sea salt & oil, bake 425°F / 220°C, 25–30 min |
| 1 package active dry yeast | |||||||
| 1 tablespoon granulated sugar | |||||||
| 625 g all-purpose flour (plus additional for kneading) | |||||||
| 1 tablespoon kosher salt | |||||||
| 120 ml extra-virgin olive oil (for dough) | |||||||
| 120 ml extra-virgin olive oil (for pan) | |||||||
| coarse sea salt (for sprinkling) | |||||||
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