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Homemade Focaccia

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  • Total Time: 24 hours
  • Yield: 2 loaves 1x

Ingredients

Units Scale

For the "Biga" (Starter):

  • 1/2 cup all-purpose flour
  • 1/3 cup water , at room temperature
  • 1/4 teaspoon instant or rapid-rise yeast

For the Dough:

  • 2 1/2 cups all-purpose flour , plus extra for dusting
  • 1 1/4 cups warm water (100 to 110 degrees F)
  • 1 teaspoon instant or rapid-rise yeast
  • 1 teaspoon sea salt

For Topping:

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon coarse sea salt
  • 2 tablespoons pesto (or other desired seasoning, such as chopped fresh Rosemary)

Instructions

  1. In a large bowl with a wooden spoon, stir together 1/2 cup all-purpose flour, 1/3 cup room-temperature water, and 1/4 teaspoon instant/rapid-rise yeast until all flour is incorporated. This is called a "biga".
  3. Cover the biga tightly with plastic wrap, and let rest at room temperature for 18-24 hours.
  5. Add 2 1/2 cups all-purpose flour, 1 1/4 cups warm water (100-110 degrees F), and 1 teaspoon instant yeast into the biga. Stir with a wooden spoon until all ingredients are fully incorporated. Cover with plastic wrap and let rest 15 minutes at room temperature.
  7. Stir in 1 teaspoon sea salt until fully incorporated. Cover with plastic wrap and let rise another 30 minutes.
  9. Using a lightly-oiled spatula, gently fold the dough from the outside into the middle. Rotate the bowl 45 degrees and repeat folding 4 more times. Cover with plastic wrap and let rise for 30 minutes. Repeat folding and rising process two more times. (Fold dough 3 times and let rest 3 times total.) This step acts as the kneading process and will take just over 90 minutes.
  11. Spread a few tablespoons of oil on two rimmed baking pans, and sprinkle with some of the coarse sea salt. Set aside.
  13. Arrange oven rack in upper-middle position, and place baking stone on rack. (If not using a baking stone, lay a rimmed baking sheet upside-down on the rack instead.)
  14. Preheat oven to 500 degrees.
  15. Transfer dough to a lightly-floured surface and divide in half. Shape each half of dough into a ball.
  16. Place one ball of dough on each prepared pan and roll it around to coat with the oil and salt. Cover each pan with plastic wrap and let rest 10 minutes.
  18. Using your fingers, press dough into a large, flat disc. Prick dough all over with a fork, popping any large air bubbles that you see.
  20. Sprinkle with more coarse sea salt (or other desired seasonings), or spread with a thin layer of pesto.
  22. Let dough rest 10 minutes, uncovered, while oven continues to preheat. Top of dough will have a slightly bubbly appearance.
  23. Place pans on preheated baking stone and reduce oven temperature to 450 degrees F.
  24. Bake 25-30 minutes, until crust is golden brown, rotating halfway through.
  25. Let cool on pans for 5 minutes, then remove to a wire rack to cool completely. (Do not leave the loaves on the pans to cool or they will soak up the extra oil in the pan and become too greasy and soft on the bottom.)

Notes

Adapted from America's Test Kitchen

Find it online: https://kitchenjoyblog.com/homemade-focaccia/