Imported from the web
Salt-Crusted Focaccia
A high-hydration focaccia made by folding rather than kneading, then chilled for slow fermentation. A salt brine poured over the dimpled dough creates a deeply savory, crackly crust while preserving the bread’s open, airy crumb.
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Ingredients
- 500 g bread flour (Use bread flour for the strongest structure.)
- 400 g water for dough (The source emphasizes measuring the dough water by weight.)
- 1.5 g instant yeast (About 1/2 teaspoon.)
- 10 g fine sea salt for dough (Approximately 2% of the flour weight.)
- 60 ml extra-virgin olive oil for dough and pan (Use some to coat the 9-by-13-inch pan and the rest for the dough.)
- 30 g water for salt brine (For pouring over the dough before baking.)
- 7 g coarse sea salt for brine (Dissolve thoroughly in the brine water.)
Steps
- 1
In a large bowl, whisk together the bread flour, instant yeast, and fine sea salt. Add the measured water and olive oil, then stir with a wooden spoon or sturdy spatula until no dry flour remains. The dough should be very wet, sticky, and almost pourable.
- 2
Cover the bowl and let the dough rest at room temperature for about 20 minutes. This brief rest allows the flour to hydrate before folding.
- 3
With wet hands, perform the first fold: grasp one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and rest for 20 minutes.
- 4
Repeat the four-sided folding process two or three more times at 20-minute intervals. Each round should make the dough feel smoother and more elastic, although it will remain soft and sticky. Keep the bowl covered between folds.
- 5
Generously oil a 9-by-13-inch baking pan. Scrape the dough into the pan, turning it once so it is coated with oil. Gently stretch it toward the corners without tearing it.
- 6
Cover the pan tightly and refrigerate the dough for at least 12 hours and up to 24 hours. This long, cold fermentation develops flavor and structure.
- 7
Remove the pan from the refrigerator about 3 hours before baking. Keep it covered at room temperature until the dough is visibly puffy and has spread into the pan.
- 8
About 30 minutes before baking, heat the oven to 450°F (230°C). Stir together the brine water and coarse sea salt until the salt is mostly dissolved.
- 9
Pour the salt brine over the risen dough. Drizzle with any remaining olive oil. Oil your fingertips, then gently dimple the dough all over, pressing down far enough to break up oversized bubbles and create pockets for the brine, but do not flatten the dough or remove all of its air.
- 10
Bake for about 24 minutes, rotating the pan halfway through if needed, until the focaccia is deeply golden on top and the edges are crisp. The surface should look crackly and the bread should sound hollow when tapped.
- 11
Let the focaccia cool in the pan for several minutes, then transfer it to a rack. Cool sufficiently to slice, or serve warm. Rewarm leftovers on a baking sheet in a 300°F (150°C) oven for about 10 minutes.
Notes
The page excerpt indicates that the original recipe is membership-gated, so the ingredient quantities and detailed method above are reconstructed estimates rather than directly visible source text. The dough can remain refrigerated for 12 to 24 hours; remove it approximately 3 hours before baking. Do not over-dimple the dough: preserve the air while making pockets for the brine.
Nutrition per serving
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