Imported from the web
Big and Bubbly Focaccia
A lofty, airy focaccia with a bubbly bronzed top, crisp edges, and a tender interior. The dough develops strength through repeated bowl folds, then bakes in a square pan for a tall, dinner-table-sized loaf.
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Ingredients
- 3 cup King Arthur Unbleached All-Purpose Flour
- 1.5 tsp Table salt
- 1 tsp Granulated sugar
- 1 tsp Instant yeast
- 1.25 cup Water (Warm, 90°F to 110°F)
- 1.5 tbsp Extra-virgin olive oil (For the dough)
- 2 tbsp Extra-virgin olive oil (Divided; 1 tablespoon (13g) for the pan and 1 tablespoon (13g) for topping)
- Flaky sea salt (For topping; use 1 generously rounded teaspoon Cyprus Flake Salt or 1/2 teaspoon Maldon)
- Nonstick spray (For coating the pan and parchment)
Steps
- 1
Weigh the flour, or measure it by gently spooning it into a cup and sweeping off any excess. In a large bowl, whisk together the flour, table salt, sugar, and instant yeast.
- 2
Add the warm water and 1 1/2 tablespoons (18g) olive oil. Stir with a spatula, bowl scraper, dough whisk, or your hands until the mixture is thoroughly combined and homogeneous, with no dry patches or lumps.
- 3
Cover the bowl and let the dough rest for 15 minutes.
- 4
Perform the first bowl fold with a wet hand: grab a section of dough from one side of the bowl, lift it, and press it into the center. Repeat with a new section each time until you have made a full circle around the bowl, about 8 to 12 folds. Flip the dough over so the smooth side is facing up.
- 5
Cover the bowl and let the dough rest for 15 minutes.
- 6
Perform the second bowl fold in the same way, using a wet hand to prevent sticking. The dough should feel smoother and tighter.
- 7
Cover the bowl and let the dough rest for 15 minutes.
- 8
Perform the third bowl fold in the same manner.
- 9
Cover the bowl and let the dough rest for 15 minutes.
- 10
Perform the fourth and final bowl fold. The dough should feel relatively strong.
- 11
Cover the bowl and let the dough rise at warm room temperature, 70°F to 75°F, for 1 hour. It should nearly double in size and become very puffy, possibly with a few bubbles on the surface.
- 12
Prepare the pan after the dough has risen. Spray the bottom and sides of a 9-inch square focaccia pan with nonstick spray.
- 13
Cut a 3-inch-wide strip of parchment about 16 inches long. Lay it across the center of the pan, leaving a few inches of overhang on two sides. Press it firmly into the pan and crease it where it meets the sides so it stays in place.
- 14
Spray the parchment with nonstick spray. Add 1 tablespoon (13g) of the divided olive oil and tilt the pan to spread the oil evenly over the bottom.
- 15
Using a bowl scraper or flexible spatula, gently transfer the risen dough to the center of the pan. Using your hands as paddles, and a bowl scraper if needed, swiftly but gently flip the dough so it becomes coated in oil. Handle it minimally to avoid deflating it.
- 16
Cover the pan and let the dough rise at warm room temperature for 1 to 1 1/2 hours, until it is marshmallowy and jiggly, nearly fills the corners, and is very close to the top edge.
- 17
Toward the end of the rise, preheat the oven to 475°F with racks positioned in the upper and lower thirds.
- 18
Lightly coat your fingers in oil. Starting at one edge, press your fingertips into the dough until they reach the bottom of the pan, creating dimples. Work from one edge to the other, spacing the dimples about 1 1/2 inches apart. Dimple thoroughly with decisive but gentle motions without deflating the dough; add single-finger dimples to any large untouched areas.
- 19
Drizzle the remaining 1 tablespoon (13g) olive oil over the dough, allowing it to pool in some dimples if it does. Sprinkle evenly with flaky sea salt.
- 20
Bake the focaccia on the lower rack for 15 to 18 minutes, until brown in the highest spots and golden in the crevices. If needed, move the pan to the top rack and broil briefly for the final 1 to 2 minutes, watching carefully, to achieve the desired color.
- 21
Remove the focaccia from the oven. Using the parchment tabs as handles, lift it from the pan and transfer it to a wire rack or cutting board. Remove the parchment strip.
- 22
Turn off the oven and return the focaccia directly to the lower rack for 5 to 7 minutes, until the sides are golden brown and crisp.
- 23
Remove the focaccia from the oven and transfer it to a wire rack to cool completely.
- 24
Serve the focaccia, preferably the day it is made. For leftovers, wrap it loosely in foil, keep it at room temperature, and reheat before serving.
Notes
The source states that the focaccia is best enjoyed the day it is made. Ingredient temperature and rising environment affect the rise time; the source gives a warm liquid range of 90°F to 110°F. The source also notes a desired dough temperature of 82°F to 86°F after mixing. A 9-inch square pan is specified, with alternative pan details referenced by the source but not provided here.
Nutrition per serving
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