Weeknight Focaccia
Photo by Mark Weinberg
MAKES
four different batch size options!
9 inch / 23 cm round cake pan
9 inch / 23 cm square baking pan
9 x 13 inch / 23 x 33 cm baking pan
13 x 18 inch / 33 x 46 cm baking sheet
TAKES
Prep time: 14 hours 5 minutes (includes rise times)
Cook time: 25-35 minutes (depending on size)
Total: 14 hours 45 minutes (includes rise times)
✻ ABOUT THIS RECIPE
When my family has a gathering of any sort, either my mom or I make a loaf of focaccia. It has several distinct textures: chewiness, a little crispness, and out of this world fluffiness. It can be made in various sizes and and shapes, depending on how you want to serve it, or how many people you’re serving. Bake a smaller batch in a cake pan to use for a sandwich, or bake a sheet tray’s worth to feed a crowd. I don’t call it weeknight focaccia because it’s made all in one quick go, but trust me, it’s really easy. The dough is minimally mixed, then it builds great flavor as it slowly proofs in the refrigerator. You can gussy it up further with the toppings of your choice; see the Variations below.
INGREDIENTS
9 inch / 23 cm Loaf (Round)
280 g / 2 ½ cups bread flour (see Notes)
6 g / 1 ½ teaspoons fine sea salt
5 g / 1 ½ teaspoons instant dry yeast
255 g / 1 cup plus 2 tablespoons warm water (around 110°F / 45°C)
30 g / 2 tablespoons extra virgin olive oil
11 g / 1 ½ teaspoons honey
9 x 9 inch / 23 x 23 cm Loaf (Square)
360 g / 3 cups bread flour (see Notes)
8 g / 2 teaspoons fine sea salt
6 g / 1 ¾ teaspoons instant dry yeast
340 g / 1 ½ cups warm water (around 110°F / 45°C)
45 g / 3 tablespoons extra virgin olive oil
14 g / 2 teaspoons honey
9 x 13 inch / 23 x 33 cm Loaf
570 g / 4 ¾ cups bread flour (see Notes)
12 g / 1 tablespoon fine sea salt
7 g / 2 ¼ teaspoons instant dry yeast
452 g / 2 cups warm water (around 110°F / 45°C)
60 g / ¼ cup extra virgin olive oil
21 g / 1 tablespoon honey
13 x 18 inch / 33 x 46 cm Loaf
780 g / 6 ½ cups bread flour (see Notes)
18 g / 1 ½ tablespoons fine sea salt
9 g / 1 tablespoon instant dry yeast
625 g / 2 ¾ cups warm water (around 110°F / 45°C)
75 g / ⅓ cup extra virgin olive oil
32 g / 1 ½ tablespoons honey
Finishing (see Note)
45 g / 3 tablespoons extra virgin olive oil, plus more for pan
30 g / 2 tablespoons warm water
6 g / 1 teaspoon kosher salt
flaky salt, as needed for finishing
Make This Recipe With Me:
METHOD
1. Twelve to 48 hours before you want to bake the focaccia, make the dough: In a large bowl, stir the flour, salt, and yeast together. Add the water, olive oil, and honey and mix until thoroughly combined, 1 to 2 minutes. The dough will be very wet and sticky. Cover the bowl and let rise at room temperature for 30 minutes.
2. Using a dough scraper or damp hands, gently reach under the dough, folding the bottom portion of it over onto the top. Repeat this process 4 to 5 times, working your way around the bowl. Cover the bowl and refrigerate for at least 12 hours, and up to 48 hours.
3. When ready to make the focaccia, bring the dough to room temperature for 30 minutes.
4. Grease your baking pan generously with olive oil. Add the dough to the pan and gently turn it over so both sides are lightly oiled. Cover the pan and let the dough rise until it nearly doubles in size and almost fills the pan, 30 minutes to 1 hour.
5. Use your fingertips to gently stipple the dough - this will even out the thickness of the dough, spread it out over the base of the pan, and add texture to the surface. Cover and let rest while you preheat the oven.
6. Preheat the oven to 450°F / 235°C with an oven rack in the center.
7. In a medium bowl, using a pastry brush, vigorously mix together the olive oil, water, and salt until the salt is dissolved and the mixture is emulsified and thick. Brush the surface of the dough generously with the oil mixture—it will pool in the dimples. Sprinkle the dough with flaky salt.
8. Transfer to the oven and bake until the focaccia is deeply golden brown:
9 inch / 23 cm Round Loaf: 24 to 28 minutes
9 x 9 inch / 23 x 23 cm Square Loaf: 25 to 30 minutes
9 x 13 inch / 23 x 33 cm Rectangle Loaf: 28 to 32 minutes
13 x 18 inch / 33 x 46 cm Sheet Pan: 30 to 34 minutes
9. Cool the focaccia in the pan for 5 minutes, then unmold onto a wire rack. Serve warm, or cool to room temperature.
NOTES:
I prefer to use bread flour in my focaccia, however - this recipe is flexible enough that you can use all purpose flour if it’s all you have on hand, and it will still work!
Depending on the size of the focaccia you make, you may not need all of the finishing mixture. You can save any extra, covered, at room temperature for a future bake. Whisk well to re-emulsify before using.
VARIATIONS:
Onion and Herb Focaccia: After brushing the focaccia with the oil mixture in step 7, arrange up to 325 g / 1 sweet or red onion, thinly sliced, on top and finish with a generous sprinkling of fresh thyme and rosemary leaves and bake as directed.
Fresh Tomato Focaccia: After brushing the focaccia with the oil mixture in step 7, arrange up to 330 g / 1 large tomato, thinly sliced, on the top of the dough before sprinkling with the flaky salt and some pepper. Bake as directed. Sprinkle up to 6 g / 2 tablespoons chopped fresh herbs, such as basil, oregano, dill, parsley, or mint, over the top of the baked focaccia.
Cacio e Pepe Focaccia: Omit the flaky salt for finishing. After brushing the focaccia with the oil mixture in step 7, grate a thin layer of Parmesan cheese all over the top of the bread, generously grind black pepper evenly over it, and bake as directed.
Salted Butter Focaccia: Replace half of the olive oil in the dough with melted salted butter. Omit the finishing ingredients, and replace with up to 56 g / 4 tablespoons melted salted butter. Brush this onto the surface of the dough in place of the finishing ingredients in step 7.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
