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Focaccia
x 1
Cold, refrigerated dough yields extra-pillowy and airy focaccia. Can be made in 3 hours if short on time, but best after 18–24 hours (up to 3 days) cold proof.
If short on time, let dough rise at room temperature until doubled (about 1.5 to 2 hours) and proceed; second rise will take about 30 minutes. Use digital scale for best results. Salt weight should be 2 to 3% of flour weight (10–15 g). If using active-dry yeast, proof in lukewarm water for 15 minutes until foamy. Store baked focaccia at room temperature up to 3 days or freeze up to 3 months.
512 grams all-purpose flour or bread flour see notes above
10-15 grams kosher salt see notes above; use 10 to 15 grams (2–3% of flour weight); Diamond Crystal recommended
8 grams instant yeast see notes above; if using active-dry yeast, proof in lukewarm water for 15 minutes until foamy
455 grams lukewarm water made by combining 1/2 cup boiling water with 1 1/2 cups cold water
butter for greasing pans
4 tablespoons olive oil divided; used to slick dough and drizzle over rounds
flaky sea salt such as Maldon, for sprinkling before baking
1-2 teaspoons fresh rosemary leaves optional; 1 to 2 teaspoons
Preparation
In a large bowl, whisk together the flour, salt, and instant yeast.
Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.
Cover the bowl and let rest for 30 minutes, then optionally perform stretch and fold: wet a hand, grab an edge of the dough and pull it up and toward the center, repeating 8 to 10 times, moving around the dough each set.
Rub the surface of the dough lightly with olive oil. Cover the bowl and place in the refrigerator immediately for at least 12 hours and up to 3 days for cold proof.
Prepare pans: line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or nonstick spray. Pour 1 tablespoon oil into each pie plate or 2 tablespoons into a 9×13-inch pan.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl and turn the mass into a rough ball. Split the dough into two equal pieces unless using a single 9×13-inch pan.
Place each piece into a prepared pan and roll the dough ball in oil to coat. Let the dough balls rest at room temperature for 3 to 4 hours depending on kitchen temperature.
Set a rack in the middle of the oven and preheat to 425°F (218°C). If using rosemary, sprinkle it over the dough.
Pour 1 tablespoon oil over each round of dough (or 2 tablespoons if using 9×13-inch pan). Rub hands in oil and, using all fingers, press straight down to create deep dimples. Gently stretch the dough as needed to fill the pan.
Sprinkle with flaky sea salt all over.
Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.
Remove from oven and transfer focaccia to a cooling rack. Let cool 10 minutes before cutting and serving; cool completely if halving for sandwiches.
To store: when completely cool, transfer to an airtight bag or vessel and store at room temperature up to 3 days or freeze up to 3 months. Reheat at 350°F for 15 minutes to revive crust.
Muffin Tin Focaccia (optional)
Ingredients
prepared focaccia dough from main recipe through step 3
butter to grease muffin tin
olive oil for drizzling into wells and coating dough pieces
flaky sea salt for sprinkling
fresh rosemary leaves optional, for sprinkling
Preparation
Make the focaccia through step 3 of the main recipe.
Butter a muffin tin and 2 small ramekins or a crème brûlée dish. Drizzle oil into each muffin well.
Deflate the dough and use two forks to portion it into small pieces, dropping pieces into each well so wells are about 3/4 to nearly full.
Drizzle with more oil and turn each piece to coat in oil.
Let the dough rise again until it puffs above the rim, 30 to 45 minutes.
Drizzle with more oil, dimple each well, sprinkle with sea salt and rosemary, and bake at 425°F for roughly 20 to 25 minutes.
If necessary, brush with more oil out of the oven.