A post on Instagram, or Facebook, or Twitter floats somewhere in the digital content abyss. Ok, a website is still a digital space, I know, but I hope you get inspired to make this Focaccia Recipe at home. Bread is real. It’s food. It nourishes you. Bread is my escape to reality.

Focaccia

(Adapted from Salt, Fat, Acid, Heat by Samin Nostrat)

 

For the Dough:

2 ½ cups (600g) lukewarm water

½ teaspoon active dry yeast

2 1/2 teaspoons (15grams) honey

5 1/3 cups (800g) all-purpose flour

2 tablespoons Kosher salt

¼ cup (50g) extra virgin olive oil, plus more for finishing

Flaky salt for finishing

 

For the Brine:

1 ½ teaspoons (5g) kosher salt

1/3 cup (80g) lukewarm water

 

In a medium bowl, stir together water, yeast, and honey to dissolve.

In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil.

Stir with a rubber spatula until just incorporated then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

 

Spread 2-3 tablespoons oil evenly onto a 18 X 13-inches rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

 

Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat the oven to 400˚F. Invert another sturdy baking sheet and place on the rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. bake for 25 to 30 minutes directly on top of inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature. To store, wrap in parchment paper and keep in an airtight bag or container to preserve texture.

 

 

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can find more about my work on ChefLeticia.com

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and

My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

Instagram @LeticiaMoreinosSchwartz,

Twitter @ChefLeticia

Facebook @ChefLeticiaHealthyCooking

See you next time,

Leticia