We really couldn't believe how easily this focaccia came together - golden all around with deep pockets of flaky sea salt. This recipe is very hands-off. Be sure to plan to mix the ingredients together the night before, refrigerate overnight and bake the next day (you need to let the dough rise 2-4 hours before baking).
We used half Flourist Sifted Red Spring Wheat Flour and half Flourist Sifted Red Fife Flour, but have also made this with equally wonderful results using all Sifted Red Spring Wheat Flour.
~ from Alexandra Cooks
2 cups (276g) Flourist Sifted Red Spring Wheat Flour|
2 cups (278g) Flourist Sifted Red Fife Wheat Flour
2 tsp salt
2 tsp instant yeast
2 cups lukewarm water
4 tbsp olive oil
Butter for greasing
Flaky sea salt, we used Maldon
Mix flour, salt, and instant yeast together in a large bowl. Add water and use a rubber spatula to mix all of the ingredients together until it forms a sticky dough ball. Cover the bowl with a damp towel or plastic wrap and place in the refrigerator overnight.
Generously grease two pie plates (8 or 9 inch) with butter. Pour 1 tbsp oil into the center of each pan.
Remove the dough from the fridge and use two forks to deflate the dough. Release the dough from the sides of the bowl using the fork tines, and pull it towards the center of the bowl. Rotate the bowl a quarter turn and continue to deflate until the dough becomes a rough ball. Use the forks to split the dough in half. Place one half in each of the prepared pie plates. Roll the dough in the oil to cover all over, forming a rough ball. Repeat with the second piece and let the dough rest for 2-4 hours in a warm spot.
Set a rack in the middle of the oven and preheat oven to 425°F.
Pour another tbsp of olive oil over each dough ball and rub all over. Using your fingers, gently press and stretch the dough to fill the pan and press straight down to create deep dimples. Sprinkle generously with flaky sea salt all over.
Bake for 20-30 minutes, until the underside is golden and crispy. Place on a cooling rack and allow to cool slightly before cutting and serving.
Thank you, I like this recipe. It turns out nicely crisp. Once I take it out of my cast iron dish to cool, I tip the pan to pour the remaining olive oil on the bread.
Leave a comment