Rosemary and Sea Salt Focaccia: Heavenly Baking Guide

• Ingredients
• Step-by-Step
  • Step 1: Preparing the Dough (No Kneading Required)
  • Step 2: Stage Two (Bulk Fermentation)
  • Step 3: Prep the Pan and Form Your Dough
  • Step 3: Shaping the Dough
  • Step 4: The Second Rise (Proofing in the Pan)
  • Step 5: Dimple and Top the Focaccia
  • Step 6: Baking until Golden
  • Step 7: Cool and Serve
• Common Mistakes to Avoid
• Hints for Even Better Results
• Storing and Leftovers Instructions

Ingredients

The secret of this really magnificent loaf? Simple, high-quality ingredients.

For the Dough:

• 4 cups (500 grams) bread flour, plus more for dusting
• 2 teaspoons (10 grams) fine sea salt
• 2 1/4 teaspoons (7 grams) instant yeast
• 1 3/4 cups (400 milliliters) lukewarm water
• Extra virgin olive oil, for the pan and drizzling: 4 tablespoons, plus more

For the Topping:

• Extra virgin olive oil: 2 tablespoons
• Fresh rosemary, leaves picked: 2-3 sprigs
• Flaky sea salt (such as Maldon): 1-2 teaspoons for sprinkling

Step-by-Step

Step 1: Preparing the Dough (No Kneading Required)

In a large bowl, combine all-purpose flour, fine sea salt, and instant yeast. Using a whisk to stir the dry ingredients quickly so that you make sure that the yeast and salt are spread evenly throughout your mixture. Pour in the lukewarm water and 2 tablespoons of extra-virgin olive oil. Now, with a spatula or wooden spoon, mix until a shaggy sticky dough forms. Make sure there are no dry pockets of flour left at the bottom inside of the bowl. It should be very wet and sticky at this point—don't be tempted to add more flour. Cover the bowl with a clean kitchen towel or plastic wrap.

Step 2: Stage Two (Bulk Fermentation)

Let the dough sit at room temperature for 1.5 to 2 hours and it will double in size. The yeast works its magic during this time, fermenting the dough and producing air bubbles that give focaccia its light, airy texture. You'll know the dough is ready when it's bubbly and visibly risen. A warm spot in your kitchen will help speed things along; but don't be tempted to use direct heat.

Step 3: Prep the Pan and Form Your Dough

Generously coat a 9x13-inch baking pan with the remaining 2 tablespoons of extra virgin olive oil. Make sure the bottom and sides are completely covered; this is critical for getting a crispy, golden-brown crust on the bread and preventing it from sticking.

Step 3: Shaping the Dough

Once the dough has doubled in bulk, gently scrape it from the bowl into the prepared pan. Moisten your hands with oil; then pull out and flatten the dough so that it fits roughly into the pan in shape. The corners won’t be filled yet, and that’s ok. Your dough will be elastic, and there will always be some spring back. Do not force it. Wrap the pan and let the dough rest again, this time for another 20 to 30 minutes. This resting period gives relaxation to gluten, making shaping much easier. After resting, remove the cover from the pan and stretch the dough gently with oiled fingers until it fills the entire pan and reaches right into all the corners.

Step 4: The Second Rise (Proofing in the Pan)

Cover the pan again, and let the dough rise for a further 45 to 60 minutes. This is the final proofing stage, when dough becomes light and bloated. You will know it is ready for baking: Look for it to pull back rapidly when lightly touched, and then stop moving.

Step 5: Dimple and Top the Focaccia

Preheat your oven to 425°F (220°C). Uncover the dough. Pour 2 tbsp of extra virgin olive oil over the top. It’s the fun part now—dimpling. Dip your fingertips in olive oil and push them firmly into the dough all the way down until they reach the bottom of the pan. Make holes all over the top. That way, pockets of oil are caught in little wells and you get the lovely bubbly texture we all know and love in focaccia. Sprinkle the fresh rosemary needles and sea salt flakes evenly over the top. The salt will crunch between your teeth and produce splashes of palate-filling flavor.

Step 6: Baking until Golden

Place the pan in the preheated oven and bake for 20-25 minutes. The focaccia is done when the top is a deep golden brown and the edges are slightly crisped and pulling away from the sides of the pan. With a spatula, you can gently lift one of the corners to check this: the bottom should be golden and fried-looking from oozing with oil. The aroma in your kitchen at this stage is absolutely intoxicating.

Step 7: Cool and Serve

Once baked, carefully remove the pan from the oven. Let the focaccia cool in the pan for about 5 minutes before transferring it to a wire rack so it can cool completely. Here's a crucial step! Letting it cool on a rack keeps the bottom from turning soggy. While all may be eager to cut it open immediately when hot, allowing the dough to cool a bit will allow the crumb to set and improve the texture. When completely cool, cut it into squares or rectangles and serve.

Common Mistakes to Avoid

• Under-Proofing the Dough: Rushing the rise times is a very common mistake. If your dough is under-proofed, the focaccia will be dense and devoid of the ethereal tiny holes that are its signature feature. Take your time when letting the dough double in size during the first rise and become puffy in the pan for the second. Here's where the "jiggle test" comes in handy.
• Being Shy with Olive Oil: Focaccia should be rich with olive oil. If you're stingy about the oil in either the pan or on top, then the resulting bread will have a dry crust and stick. Use plenty of oil—it’s essential to both flavor and texture, and that fried, crispy bottom crust.
• The Following Steps Should Be Done Using a No-Knead Recipe: From mixing and/or kneading dough that is too wet, overworking it will produce too much gluten and end up with tough bread instead of the soft, pillowy variety. Just mix ingredients until they barely stick together and then let the dough slowly work its magic.
• Using Cold Water: At a temperature of around 100 to 110°F (38-43°C), the yeast needs warmth to activate. If water is too cold, your yeast might become sluggish and take longer to rise; too hot can kill it outright.

Hints for Even Better Results

• Always Use the Finest Ingredients: This is where the recipe really shines. You'll notice that imported bread flour will give you a little chewier texture than something of lesser quality; Italian olive oil is more flavorful and intense, the kind from a genuine extra virgin variety; and finally, use a good quality, flaky sea salt such as the French-made fleur de sel.
• Variations in Flavor: You want to go all out with your toppings? Try thinly sliced red onions, Kalamata olives (pitted), halves of sweet cherry tomatoes (pops them into dough), or a smattering of grated Parmesan cheese before baking.
• Make the First Rise Slowly: To give your bread even more depth of flavor, try leaving it to rise its first 12-24 hours in the refrigerator. After mixing the dough, cover and refrigerate for 12-24 hours. Cold temperatures slow down yeast activity. In addition to this, the slower development of the dough's flavor and color is intensified by these conditions. When you next wish to work on it, leave it at room temperature for about an hour before enclosing it in a pan instead.

Storing and Leftovers Instructions

You should make an effort to eat your focaccia on the day it is made. But if there's any left over, it will still be good: place it in a plastic bag with plastic wrap on top. When you get home from the store... To prepare for later consumption, put the cooled focaccia in an airtight container or wrap it tightly in plastic wrap. It will keep well at room temperature for up to two days. For longer storage, remove the air and seal it. Now freeze for use at another time. Cut your focaccia into bite-sized pieces, wrap them tightly in plastic wrap, then put them into a plastic bag suitable for freezing. It will keep fresh in your freezer up to one month.

To reheat, preheat your oven to 350°F (175°C). Place the focaccia directly on the oven rack and bake for 5-10 minutes, or until heated through and the crust is crispy once again. It is also possible to heat individual slices under the broiler of an electric oven.