Back to 12 servings 1.333 cup warm tap water about 110 degrees 2.5 tsp 1 envelope active dry yeast 0.25 cup extra-virgin olive oil plus more for pan and finishing 3.25 cup unbleached all-purpose flour 3 tsp sea salt 1 tsp sea salt or kosher salt 1 tbsp fresh rosemary chopped fine not the stems Extra-virgin olive oil
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: In a large bowl, whisk together the water, olive oil, and yeast until combined. The water should be 110°F (about 43°C), which feels warm but not hot or tepid when tested on your wrist.2 Step 2: Whisk the sea salt into the flour until combined.3 Step 3: Add the flour and salt mixture to the yeast mixture. Mix with a wooden spoon or spatula until a shaggy dough forms and everything is fully hydrated.4 Step 4: Scrape down the sides of the bowl.5 Step 5: Cover the bowl with a plate and let it rest for 30 minutes in a warm, draft-free spot.6 Step 6: Perform four rounds of stretch and folds. For each round, stretch one side of the dough up and fold it over to the opposite side, rotating the bowl a quarter turn after each fold. Do this four times per round, completing four rounds total.7 Step 7: This method builds structure without kneading and creates a light, fluffy texture.8 Step 8: After the final stretch and fold, cover the dough and place it in the fridge overnight (or up to 48 hours). Cold fermentation develops deeper flavor and improves texture.9 Step 9: For a quicker option, let the dough rest at room temperature for 30 to 40 minutes instead of refrigerating. (The page author rest covered for 40 minutes.)10 Step 10: At this point you have two options: let the dough rise and bake same day, or refrigerate overnight and bake the next day. The author baked same day.11 Step 11: Add 3 to 4 tablespoons of olive oil to a 9x13 inch non-stick baking tray that is at least 5 cm deep. Be generous with the oil.12 Step 12: If your pan is not non-stick, line it with parchment paper first, then spread the olive oil over the paper.13 Step 13: Transfer the dough to the tray after one final gentle stretch and fold, then gently stretch it with your hands to fit the tray. Drizzle more olive oil over the top.14 Step 14: Option 1: Cover (e.g., with an upside-down baking sheet) and let rise for about 1 hour if you skipped the overnight refrigeration.15 Step 15: Option 2: Cover and refrigerate overnight (8–24 hours) for the best texture with large bubbles.16 Step 16: If refrigerated overnight, remove from the fridge and let rise for about 2 hours to come to room temperature. (Note: the page repeats the refrigerate overnight option here – follow the timing as written.)17 Step 17: Mix one quarter cup olive oil with one quarter cup water.18 Step 18: Uncover the dough. Brush the oil-water mixture over the dough. Then coat your hands in oil and press your fingers into the dough to create dimples.19 Step 19: Gently move the dough so it spreads evenly in the pan.20 Step 20: Add your toppings and lightly coat them in oil to prevent burning. Add coarse sea salt for a classic finish if desired.21 Step 21: Preheat the oven to 520°F (270°C) with the fan on (convection). While the oven heats, the dough will rise more in the uncovered pan.22 Step 22: Bake for about 6 minutes until the top starts to turn golden and crisp.23 Step 23: Reduce the temperature to 345°F (175°C) and bake for another 3 minutes until fully golden and crisp.24 Step 24: Brush the baked focaccia with the olive oil-water mixture while still hot.25 Step 25: If desired, finish with fresh rosemary for extra flavor and aroma.26 Step 26: Let rest 10 to 15 minutes before slicing.27 Step 27: Serve warm or at room temperature. It is especially good slightly warm when the outside is crisp and the inside stays soft and airy.getsaucepan.com/r/c9d302a0-8311-49c2-beca-d5ef15cf5b29 · Original: https://www.savoringitaly.com/fluffy-focaccia/
