THE EASIEST FOCACCIA YOU'LL EVER MAKE
The secret: forget about it for a couple of days.
SOURDOUGH
4/14/20262 min read
Step 1
Into your bowl:
Add some of your starter, about two heaping spoonfuls or 100g if you like measurements
Zero your scale and add 375g of water
Zero your scale and add 10g of salt
Mix with your spatula
Zero your scale and add 500g of flour
Mix with your spatula until most of the flour is hydrated
Cover with a wet towel and set aside for a few minutes
Knead your dough until it’s no longer lumpy
Cover with your towel and let sit on counter until doubled in size (I leave mine for 12 hours since I'm using cold starter and cold water)
Step 2
Once your dough looks bubbly, give the sides a little fold and then put it in the fridge. Make sure it’s covered with a damp towel or plastic (shower cap or plastic wrap).
Step 3
You're ready to bake:
Cover your pan in olive oil
Dump your dough into the pan
Stretch it to fill in the pan, be patient with it and don’t pop too many bubbles
Once you’re happy with how it has filled out, cover with damp towel and let set 10-60 minutes (I promise anywhere in that range is fine)
Preheat your oven to 400*F (if your oven runs cold, consider up to 450)
Just before putting in the oven, dimple your dough with your fingers and cover in olive oil (make sure you get lots in the dimples) and top with flaky salt and any other toppings
Bake for 30-40 minutes (the time will depend on the color you like)
(Need to know if it’s done? Give it a smack with a knife and it should sound hollow and echo-y not solid, if it’s not giving a good hollow bong then put it in for a little longer, it's probably still a little raw inside.)
Remove from the oven and let sit on the counter for 30-60 minutes (this is important for focaccia, it DOES need that time to finish cooking inside and absorbing the oil and flavor). Now it’s ready to enjoy!
Another secret: If you're in a hurry, skip Step 2. It'll be fine! Just bake and go!
Links to the focaccia series on Instagram: