Focaccia Bread Loaf

Ingredients

• 500 g all-purpose flour (about 4 cups)
• 10 g kosher salt (2 teaspoons)
• 5 g instant yeast (about 1½ teaspoons)
• 415 g lukewarm water (about 1¾ cups)
• 5 tbsp olive oil (divided)
• flaky salt (for finishing, optional)

Steps

1. 1

   In a large bowl, whisk together the all-purpose flour, kosher salt, and instant yeast.

2. 2

   Add the lukewarm water and 2 tablespoons of olive oil to the dry ingredients. Mix with a spatula until a shaggy dough forms and no dry flour remains.

3. 3

   Cover the bowl and let the dough rest for 30 minutes. Perform a set of 'stretch and folds' by pulling the edge of the dough up and over into the center, rotating the bowl and repeating 4 times.

4. 4

   Cover and let rise in a warm spot until doubled in size, about 1.5 to 2 hours.

5. 5

   Grease an 8.5 x 4.5-inch loaf pan generously with 2 tablespoons of olive oil. Gently transfer the dough into the pan.

6. 6

   Let the dough rise again in the pan for about 45-60 minutes until it fills the pan and looks bubbly.

7. 7

   Preheat your oven to 425°F (220°C). Drizzle the remaining 1 tablespoon of olive oil over the top and dimple the dough gently with your fingers. Sprinkle with flaky salt if using.

8. 8

   Bake for 20-25 minutes until the top is deep golden brown and the internal temperature reaches 200°F.

9. 9

   Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

The source description indicates that simple folds are used to build strength instead of traditional kneading. For the best sandwich slices, ensure the bread is completely cool before cutting.

Nutrition per serving

• bread
• focaccia
• no-knead
• vegan
• vegetarian
• baking
• sandwich bread