Best Focaccia Bread

Name: Best Focaccia Bread
Total time: 16 h 15 min
Yield: 12 serving(s)
Ingredients: 4 c. all-purpose flour; 2 tsp. instant yeast; 2 tsp. kosher salt; 1 tsp. sugar; 2 1/4 cups lukewarm water (should feel slightly warm to the touch, not hot); 1/3 c. plus 2 Tbsp olive oil, plus more for fingertips; 1 tsp. flaky salt

You just need a bowl and a baking pan to make this easy bread!

By Kristina KurekPublished: Dec 14, 2022

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best focaccia bread on a sheet pan with salt

mike garten

Yields:

12 serving(s)

Total Time:

16 hrs 15 mins

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All you need is a bowl and a baking pan to make crisp, fluffy, addictively snackable focaccia at home—the rise time in the fridge basically does all the work! Be sure to oil the pan well and flip out the bread a few minutes after it comes out of the oven for the cleanest release.

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Ingredients

4 cups
all-purpose flour
2 tsp.
instant yeast
2 tsp.
kosher salt
1 tsp.
sugar
2 1/4
cups lukewarm water (should feel slightly warm to the touch, not hot)
1/3 cup
plus 2 Tbsp olive oil, plus more for fingertips
1 tsp.
flaky salt

Directions

1. Step 1In large bowl, whisk together flour, yeast, salt, and sugar. Stir in water until dough forms; scrape down bowl so
  no dough clings to sides. Cover bowl tightly with plastic wrap. Refrigerate at least 12 hours and up to 24 hours (dough should double in volume).
2. Step 2About 2 1/2 to 4 hours before baking, pour 1/3 cup oil into 9- by 13-in. metal baking pan. Tilt to coat bottom and sides of pan.
3. Step 3Using stiff rubber spatula or bowl scraper, pull in edges of dough to meet center (this simultaneously deflates dough, readying it for its second rise, and forms it into a mass).
4. Step 4Flip dough into oiled pan and use fingertips inserted slightly into dough to gently splay it out to cover as much of pan as possible (it will be supple and stretchable, yet resilient). It is helpful to also lift, shimmy, and stretch dough; don’t worry if it doesn’t fill corners of pan completely. Cover pan tightly with plastic wrap and let rise until slightly more than doubled in volume, 2 to 3 hours.
5. Step 5Position rack on lowest rung in oven (about 3 inches from bottom) and heat to 475°F.
6. Step 6Uncover dough and coat fingertips in oil. Working quickly, “dimple” dough all over by inserting splayed-out fingertips straight down through dough to bottom of pan and pulling back up. Drizzle top with remaining 2 tablespoons oil and sprinkle with flaky salt.
7. Step 7Bake on bottom rack until deep golden brown, 25 to 35 minutes. Let cool 5 minutes, then use offset spatulas to
  transfer to wire rack. Let cool at least 5 minutes before serving.