The Best, Easiest Focaccia Bread Recipe
By Alexandra Stafford · alexandracooks.com
13 hrs (mostly chilling & rising)Makes 2 loaves
A high-hydration focaccia with an overnight cold ferment, dimpled and finished with olive oil and flaky salt.
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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 | Coat with oil, cover & chill 12–72 hrs | Deflate dough, divide into 2 pieces, place in oiled pans | Rest at room temperature 3–4 hrs | Dimple with fingers, sprinkle rosemary & sea salt | Bake 425°F / 220°C, 25–30 min until golden & crisp | Cool on rack 10 min before serving |
| 2–3 teaspoons / 10–15 g kosher salt | ||||||||
| 8 g instant yeast | ||||||||
| 455 ml lukewarm water | ||||||||
| 4 tablespoons olive oil (for coating dough before chill) | ||||||||
| 4 tablespoons olive oil (for pans and dimpling) | ||||||||
| 1–2 teaspoons whole rosemary leaves (optional) | ||||||||
| flaky sea salt, such as Maldon | ||||||||
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