Delectible focaccia to eat plain or to use as sandwich bread!
Overview
Yield: 9"x13"x3" loaf
Ingredients
- 625g all-purpose flour
- 5tsp diamond crystal salt
- 2tsp instant yeast
- 2.5c lukewarm water
- 2tsp honey
- 6tbsp extra-virgin olive oil
- 4tbsp unsalted butter
- Flaky sea salt
- Optional: 2-4 cloves garlic
Steps
Dough and First Rise
- In stand mixer mix flour, salt, yeast until combined
- Add in water and honey, knead until combined, only a couple minutes
- Add 4tbsp to a large bowl and transfer dough, turn to cover in oil
- Cover with plastic wrap and let rest for 8-24 hours in fridge (optionally 3-4 hours at room temperature, not as good)
Prep and Second Rise
- Butter a 13x9 baking pan all over and add 1tbsp olive oil to the middle
- In bowl, fold dough over itself, 1/4 turn, until you’ve rotated 3 complete times forming a rough ball
- Transfer dough to pan, turn to coat dough in oil
- Rest dough for another 1.5-4 hours
Bake and Serve
- Preheat oven to 450F
- Dimple the dough with your fingers
- Drizzle with 1tbsp olive oil
- Sprinkle flaky sea salt on top
- Bake until puffed and golden brown, 20-30 minutes (mine took 23)
- Optional: heat some butter and garlic until melted, coat bread in garlic butter
Sources
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
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