# Easy Focaccia Bread

Focaccia is a pillowy Italian flatbread with a crisp, oily bottom, a chewy, airy middle and dimples full of olive oil. It tastes like it took a lot of skill, but it only needs a bowl and patience.

This dough has no kneading. A long, cold rest in the fridge builds flavor, and a hot oven gives the crunchy edges. It makes 12 squares.

- Total time: 50 min (prep 25 min, cook 25 min)
- Serves: 12
- Per serving (estimated): 230 kcal, 5 g protein
- Cuisine: Italian. Category: Baking. Diet: vegan.

## Ingredients

- 500 g bread flour (4 cups)
- 375 g lukewarm water, about 90°F (32°C) (1 2/3 cups)
- 10 g fine salt (2 tsp)
- 4 g instant yeast (1 1/4 tsp)
- 90 ml extra-virgin olive oil, divided (6 tbsp)
- 2 sprigs fresh rosemary, leaves picked
- Flaky sea salt, for the top

## Method

1. In a large bowl, stir 500 g flour, 10 g salt and the yeast. Add 375 g water and 2 tbsp of the olive oil and mix into a wet, shaggy dough with no dry flour. Cover and rest 30 minutes.
2. With wet hands, grab one side of the dough, stretch it up and fold it over the middle. Turn the bowl and repeat 4 times. Cover and rest 30 minutes, then do one more round of folds.
3. Cover tightly and refrigerate 12 to 18 hours. The dough should roughly double and look bubbly. If short on time, rise 2 hours at room temperature instead.
4. Pour 2 tbsp olive oil into a 9x13-inch (23x33 cm) metal or glass pan. Tip the dough in and turn once to coat.
5. Stretch the dough toward the corners. If it springs back, rest 10 minutes and try again. Cover and let it rise 1 to 2 hours at room temperature, until puffy and jiggly.
6. Heat the oven to 450°F (230°C) with a rack in the middle.
7. Drizzle with the remaining 2 tbsp oil. Oil your fingers and press straight down into the dough to make deep dimples. Top with rosemary and flaky salt.
8. Bake 22 to 28 minutes, until the top is deep golden and the bottom is crisp when you lift a corner. Internal temperature should be about 205°F (96°C).
9. Slide out onto a rack and cool 10 minutes before cutting.

## Why it works

- A wet, high-hydration dough forms big air pockets and an open, chewy crumb.
- Folding the dough builds gluten strength without any kneading.
- A long cold rise lets the yeast and enzymes build deeper flavor.
- Plenty of olive oil in the pan fries the bottom so it turns crisp and golden.
- Pressing deep dimples with oiled fingers stops the dough from puffing up like a balloon and holds pools of oil.

## The science

- **Why wet dough, no kneading.** Water lets gluten proteins link on their own over time. Folding gives them a gentle pull. After a long rest, the dough builds the same strong, stretchy network that kneading would, but with big irregular air holes.
- **Why rest in the fridge.** Cold slows the yeast but not the enzymes that break starch into sugars. Over many hours the dough picks up flavor and sweetness, and it browns more deeply in the oven. This is why overnight dough tastes better than dough made the same day.
- **Why oil makes it crisp.** Oil in a hot pan conducts heat well and fries the dough surface. That gives a deeply browned, crunchy bottom. Oil on top also keeps the dimples from drying out and helps them brown. This is why a generous pour of oil is not optional here.

## Tips

- Use a metal or glass pan with sides, because a rimless sheet lets oil run off.
- Oil your hands, not the dough, to handle the sticky dough easily.
- Press dimples all the way to the pan so they hold their shape.

## Mistakes to avoid

- Adding extra flour to the sticky dough makes dense bread, so use wet or oiled hands.
- Not oiling the pan enough gives a stuck, pale bottom, so be generous.
- Underbaking leaves a doughy center, so bake until the top is deep golden and the bottom is crisp.

## Variations and swaps

- Top with halved cherry tomatoes and olives before baking.
- Scatter thin slices of red onion and thyme on top.
- Brush with garlic oil after baking.
- Swap bread flour for all-purpose flour for a slightly softer, less chewy crumb.
- Swap rosemary for oregano or thyme.
- Swap instant yeast for active dry yeast and dissolve it in the warm water first.

## Storage

Keep at room temperature, wrapped, for 2 days. Freeze cut pieces for up to 2 months. Reheat in a 350°F (175°C) oven for 8 minutes to re-crisp.

## FAQ

**Why is my focaccia dense?**

Dense focaccia is usually underproofed or has too much flour. Let the dough rise until puffy and jiggly, and keep it wet and sticky. Use the cold rise for better bubbles.

**Can I make focaccia the same day?**

Yes. Skip the fridge and let the dough rise at room temperature for about 2 hours, with the folds along the way. The flavor is milder than the overnight version.

**Why use so much olive oil?**

The oil fries the bottom crisp and keeps the crumb tender. Use a good extra-virgin olive oil, since you can taste it clearly.

**Can I use all-purpose flour?**

Yes. The crumb will be a little softer and less chewy, but the focaccia will still be good. Bread flour gives the best chew.

**How do I know focaccia is done?**

The top is deep golden, the bottom is crisp when you lift a corner, and the center reads about 205°F (96°C).

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Source: https://cookingscientist.com/recipes/focaccia (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846