Big and Bubbly Focaccia
Makes 16 pieces, one 9" square focaccia
A soft, pillowy pan focaccia with a crisp golden base, built with gentle bowl folds instead of kneading.
| prepSpray 9" square pan with nonstick spray; line with parchment strip | |||||||||
| prepPreheat oven to 475°F / 245°C, racks in upper and lower thirds | |||||||||
| 360 g all-purpose flour | Whisk flour, salt, sugar, yeast | Stir in water & oil, rest 15 min | Bowl fold ×4, rest 15 min each | Rise 1 hr at 70–75°F / 21–24°C | Transfer to oiled pan, flip to coat | Rise 1–1½ hr until jiggly | Dimple, drizzle oil, sprinkle salt | Bake 475°F / 245°C, 15–18 min | Unpan, bake 5–7 min more, cool |
| 9 g table salt | |||||||||
| 5 g granulated sugar | |||||||||
| 3 g instant yeast | |||||||||
| 284 g warm water (90–110°F / 32–43°C) | |||||||||
| 18 g extra-virgin olive oil (for the dough) | |||||||||
| 13 g extra-virgin olive oil (for the pan) | |||||||||
| 13 g extra-virgin olive oil (for drizzling on top) | |||||||||
| flaky sea salt, for topping (1 rounded tsp Cyprus Flake or 1/2 tsp Maldon) | |||||||||
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