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Crispy Focaccia

Patrick Deloulay

Serves 6 10 min prep 25 min cook 28 views

BreadFocacciaItalianBakingNo-Knead

A no-knead focaccia with a long cold rise that produces a light, airy, pillowy crumb and a crisp, olive-oil-coated crust. The dough is mixed in minutes, refrigerated for flavor and structure, then dimpled, topped with olive oil and flaky salt, and baked until golden.

Ingredients

  • 4 cups all-purpose flour or bread flour (about 512 g)
  • 2-3 teaspoons kosher salt (about 10-15 g)
  • 2 teaspoons instant yeast (about 8 g)
  • 2 cups lukewarm water (about 455 g; made by combining 1/2 cup boiling water with 1 1/2 cups cold water)
  • butter (for greasing pans)
  • 4 tablespoons olive oil (divided)
  • flaky sea salt (for topping)
  • 1-2 teaspoons whole rosemary leaves (optional)
  • Few olives (optional)
  • Few cloves garlic (optional)

Steps

  1. In a large mixing bowl, whisk together the flour, kosher salt, and instant yeast. Pour in the lukewarm water and mix with a rubber spatula until no dry flour remains and a sticky, shaggy dough forms.
  2. Lightly coat the top of the dough with olive oil, cover the bowl tightly, and refrigerate for at least 12 hours and up to 3 days
  3. When ready to bake, prepare either a single 9-inch pie plate or one 9x13-inch baking pan. Line with parchment or grease with butter or nonstick spray, then add 1 tablespoon of olive oil to the pie plate or 2 tablespoons to the 9x13-inch pan.
  4. Remove the dough from the refrigerator and gently deflate it with two forks, pulling it inward from the sides of the bowl.
  5. Transfer the dough to the prepared pan and turn it to coat lightly in oil.
  6. Let the dough rise at room temperature for 3 to 4 hours, until puffy and naturally spread toward the edges of the pan.
  7. Preheat the oven to 425°F. If using rosemary, scatter it over the dough. Drizzle the remaining olive oil over the top, then press your fingertips straight down into the dough to create deep dimples and sprinkle generously with flaky sea salt. Drop olive/garlic/rosemary at this time if you want a bit more flavor.
  8. Bake for 25 to 30 minutes, until golden brown and crisp on the bottom. Transfer to a cooling rack and let cool for about 10 minutes before serving.
  9. Store fully cooled focaccia in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in a 350°F oven for about 15 minutes to refresh.