Focaccia
Let’s talk about dimple bread.
This focaccia recipe comes straight from my dad – no idea where he got it, but it's a keeper.
The first time I made it (pictured on the left, and yes, I'm bragging), it was, hands down, the best focaccia I've ever had. I'm not sure if it was because I actually had the PATIENCE for once and did everything right (a rare occurrence), or if something was in the air that day.
If you want focaccia that'll make you say "damn, that's good," this is the recipe you need. Just try to be patient, okay? You might just surprise yourself.
Here are the ingredients you need
500g bread flour
500g 00 flour (double zero) - if you can’t find 00, you can just use all bread flour
700g water, (you’ll take 3 tablespoons first at 95 degrees F for the yeast slurry and then use the rest in the dough)
20g salt
1 teaspoon instant yeast
1 tablespoon olive oil (for the dough)
Optional, 1 tablespoon brown sugar
Olive oil (for greasing the bowl and pan, and brushing the dough)
Rosemary or other herbs (for topping)
Maldon sea salt (for topping)
And the instructions…important
** Mix the dough the night before you plan on baking. **
In a small bowl, stir 3 tablespoons of the 95-degree water with the yeast, 1 tablespoon of olive oil, and the brown sugar. Let it hang out until it starts to foam—that's how you know the yeast is alive and kickin'.
In a large bowl, mix the salt with both flours. Add the remaining 670g of 95-degree water and the foamy yeast mixture. Mix until just combined. Don't overmix—just get everything acquainted.
Let the dough rest for 10 minutes to hydrate the flour.
Knead/mix the dough for 5-10 minutes until it becomes smooth.
Grease a bowl with olive oil. Place the dough in the bowl, cover it, and let it chill for 10 minutes.
Now for the fun part: the folds. Pull a section of dough up and fold it over itself. Rotate the bowl a quarter turn and repeat. Do this four times. Cover the bowl and let it rest for another 10 minutes. Repeat the four folds. Cover the dough and let it rise overnight. Patience is a virtue (to which I lack), especially when it comes to good bread.
In the morning, if you're using a cookie pan, divide the dough into two equal portions. If you're going cast iron, divide it into 3-4 portions. Generously oil your pan with olive oil—don't be shy.
Spread the dough out in the pan. Cover it with a cloth and let it rise for 30-60 minutes. This is the final rise, so make it count.
Preheat your oven to a screaming 500 degrees F.
Poke your fingers into the dough to create those classic focaccia dimples. Brush the dough with olive oil, and sprinkle with herbs and sea salt.
Bake for 15 minutes, or until it's golden brown and gorgeous.
Let it cool slightly, then enjoy!
