Last year for my fiftieth birthday we had a group of friends over. My friend and colleague, Jenn, brought focaccia bread. It was delicious. I asked for the recipe and she gave it to me and also recorded a video making it. I can’t attach the video here, but maybe you can figure it out from the recipe below. I love it.
Note, Jenn doubles this and makes the bread in two skillets. You could also like make on a cookie sheet. I make half and use a 9×9 pan.
Jenn’s Focaccia
- 400 grams bread flour (I use King Arthur)
- 1 teaspoon salt
- 1 teaspoon yeast
- 1/2 teaspoon sugar
- 350 grams water, lukewarm
Mix the first four ingredients. Then slowly add the water until all flour is incorporated. I try hard to not overmix. Scrape down the sides and cover the dough. (I use a plastic container from King Arthur with a lid.)
Let it sit on the counter until doubled. I often let it sit from 4-6 hours.
Take the dough out and dump onto a floured surface. (I use bread flour.) This is a bit weird, but you are going to pull the top away from the dough, then fold over. Then the bottom toward you, fold over. Pull the right side out to the right, fold over. Then the left, fold over. (I think in my head North, South, East, West.) Then I flip the dough over, and scoop my hands on the far side, sliding the dough toward me on the counter. I do this over and over, lightly pulling the dough toward me with my hands, then sliding it back. You aren’t kneading it on top because you want the air to stay in. Once it’s in a nice round circle, I cover with a towel for 15-20 minutes to let it rest.
Once the dough has rested, I use olive oil to grease the pan I’m cooking it in. I plop the dough in and lightly press it to fill the pan. I don’t get too worried about it getting all the way to the edge because it’s going to rise again.
I then preheat my oven to 450 degrees and then put the pan of dough on top of the oven to let it rise in a warm spot with a towel on top. It needs to double again, like 30 minutes to an hour an a half.
Once I feel like the dough is ready, I drizzle olive oil on the top and lightly rub it to cover the dough. You dimple the dough by lightly pressing your finger tips into it, but not all the way through. Sprinkle with coarse Kosher salt.
Cook for 24 minutes. Cool and slice.
Enjoy!