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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.

Course Side Dish
Cuisine Italian
Keyword All Purpose Flour, Extra Virgin Olive Oil, Kosher Salt, Maldon Sea Salt, Traditional Active Dry Yeast

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

  1. 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.
  2. Mix flour and salt together and add to the yeast mixture, stirring with a spatula until no dry ingredients remain.
  3. Pour 4 TBSP olive oil in another large bowl and tip until sides are oiled.
  4. 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.
  5. Focaccia dough should double in size.
  6. Butter a 9 x 13-inch pan and add 1 TBSP olive oil to the centre.
  7. Next take 2 forks and bring the edges of the Focaccia dough to the center 3 – 4 times. The dough will deflate.
  8. 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.
  9. Pre heat oven to 450.
  10. Poke the Focaccia dough with your finger and if it springs back slowly it is ready to bake.
  11. Now, the fun part is playing the piano on the dough so that indents remain.
  12. Drizzle the last remaining TBSP of olive oil over the Focaccia and sprinkle with Morton flaky sea salt.
  13. Bake 20 – 30 minutes until cooked through and golden brown.
  14. Let rest 3 – 5 minutes and serve immediately.
  15. 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.