Big, bubbly focaccia
King Arthur Baking Company · 14 min video
Timestamp
Ingredients
Method
Techniques
- 3 g yeast
- 5 g sugar
- 9 g salt
Add 3 g yeast, 5 g sugar and 9 g salt and stir to distribute.
Adding yeast, sugar and salt
- 284 g water
- 18 g olive oil
Add 284 g slightly warm water and 18 g olive oil.
Warm water and olive oil
Stir with a hand, the handle of a wooden spoon or a scraper until homogenous with no dry bits; the dough should be soft and somewhat sticky.
Mixing to a soft, sticky dough
With a slightly moist hand, do a bowl fold: go around the bowl stretching and pressing to the center. Cover.
After about 15 minutes, do a third bowl fold; 30 minutes is also fine. Optionally turn the dough upside down after each fold.
Let rise one hour at 75 degrees, until almost doubled.
- pan spray
- olive oil
Spray the pan lightly, lay in a parchment strip about 16 inches long, spray again, and add olive oil.
Preparing the pan
Turn the dough into the pan with a flexible scraper in one piece, flip it in the pan with oiled hands.
Oil the fingers and dimple the dough gently all the way to the bottom of the pan, moving it into the corners.
Dimpling the dough
- 1 tbsp olive oil
- coarse, big flake salt
Spread 1 tbsp olive oil over the top and sprinkle coarse flake salt to taste.
Olive oil and flake salt on top
Bake on a rack in the lower third of a fully preheated 475 oven for 15 to 18 minutes.
Return to the oven with the oven off for an additional 5 minutes to dry out and crisp the crust. If more color is wanted, use an upper rack under the broiler, watching closely.