Choose any shape you want to bake this Italian bread. Focaccia is flatter compared to a loaf of bread; and used as a side dish for dipping, or for a sandwich. Focaccia has more yeast than pizza dough, so it rises more and becomes fluffy.
Focaccia
This easy recipe takes a little time resting throughout the day, but well worth it for dinner. The type of salt does make a difference, Kosher into the focaccia and a light, flaky finishing salt on top.
Feel free to add any other topping such as a little dry herb or thinly sliced olives. If you want to add garlic, simply melt a little butter, add the garlic, and brush on after the Focaccia has cooked then pop back into the oven to warm quickly before serving.
Ingredients
- 1 pkg (8gr) Traditional Active Dry Yeast 0 CHO
- 2.5 cups warm water 0 CHO
- 2 tsp. (12 gr) honey 12 CHO
- 5 cups (625 gr) All Purpose Flour 460 CHO
- 1 TBSP Kosher salt 0 CHO
- 6 TBSP extra virgin olive oil divided 0 CHO
- ½ tsp. Maldon flaky sea salt 0 CHO
TOTAL CHO 472 CHO
- TOTAL WEIGHT COOKED 1140 GRAMS
- 472 CHO DIVIDED BY 1140 GRAMS = .414 CHO/GRAM
- 1.5 INCH x 1.5 INCH SQUARE (.414 CHO x 26 GR) 14.9 CHO
- 2 INCH x 2 INCH SQUARE (.414 CHO x 60 GR) 24.84 CHO
Instructions
- Whisk yeast, warm water and honey in a large mixing bowl and let rest 5 minutes. Yeast should be active and bubbling before adding the flour and salt.
- Mix flour and salt together and add to the yeast mixture, stirring with a spatula until no dry ingredients remain.
- Pour 4 TBSP olive oil in another large bowl and tip until sides are oiled.
- Add the Focaccia dough and turn a couple times to coat with olive oil. Cover with plastic wrap and set in refrigerator for 8 – 25 hours. If you are in a hurry, set on the counter for 3 – 4 hours.
- Focaccia dough should double in size.
- Butter a 9 x 13-inch pan and add 1 TBSP olive oil to the centre.
- Next take 2 forks and bring the edges of the Focaccia dough to the center 3 – 4 times. The dough will deflate.
- Place dough in buttered baking pan, cover and let rest on the counter 1.5 – 4 hours. The dough will gradually fill into the pan, no need to push it towards the edges.
- Pre heat oven to 450.
- Poke the Focaccia dough with your finger and if it springs back slowly it is ready to bake.
- Now, the fun part is playing the piano on the dough so that indents remain.
- Drizzle the last remaining TBSP of olive oil over the Focaccia and sprinkle with Morton flaky sea salt.
- Bake 20 – 30 minutes until cooked through and golden brown.
- Let rest 3 – 5 minutes and serve immediately.
- Focaccia is best the first day, but the girls often have leftovers for breakfast, or serve again with a little garlic olive oil, charred on the barbeque the next day.
