Crisp, golden, and utterly irresistible, focaccia bread is a sleek Italian flatbread that's perfect for soaking up sauces, making sandwiches, or simply enjoying on its own. At Serious Eats, we've refined our recipe to deliver a perfect balance of texture and flavor, making this classic dish an effortless addition to your culinary repertoire. Let's dive into the world of focaccia and create a delectable Italian masterpiece together.
Italian cuisine is renowned for its simplicity, and focaccia bread is no exception. With a humble list of ingredients and straightforward preparation, this flatbread packs a mighty punch in terms of taste. The word 'focaccia' itself means 'fireplace' in Italian, as the bread was traditionally baked on hearth bread in homes. Today, we'll modernize this classic with our Serious Eats recipe, ensuring flawless results every time.
Understanding the Serious Eats Focaccia Bread Recipe
The Serious Eats focaccia recipe is centered around a few key techniques that set it apart from others. By incorporating olive oil into the dough and using a baking sheet instead of a pan, we achieve a crispy exterior and soft, airy crumb. The recipe also calls for a long, cold fermentation process, which enhances the bread's flavor and digestibility.
Before we begin, gather your ingredients and make sure your work environment is set for a successful baking experience. Here's what you'll need:
- 675 grams bread flour, plus more for dusting
- 1 teaspoon (7.5 grams) instant yeast
- 24 grams kosher salt
- 500 grams cold water
- 60 milliliters extra-virgin olive oil, plus more for greasing
- Fresh herbs and sea salt, for topping (optional)
Mixing the Dough
Begin by combining the bread flour, yeast, and salt in a large mixing bowl. Add the cold water and olive oil, then mix using a spoon or, for quantities over 2 cups, a stand mixer fitted with the dough hook attachment.
The dough will be quite wet and sticky at this stage, which is normal. Cover the bowl with plastic wrap and let the dough rest for 10 to 20 minutes. This step, known as 'autolyse,' allows the flour to absorb water and begin to develop gluten without the need for kneading.
Stretching and Folding the Dough
After the rest period, perform a series of stretches and folds to further develop the gluten and ensure an even distribution of ingredients. With wet hands, gently pull one side of the dough and fold it into the middle. Rotate the bowl a quarter turn and repeat the process. You should perform this stretch and fold sequence four to five times, spaced about 15 minutes apart.
Between folds, the dough should rest, allowing the gluten to relax and ensuring smooth handling. After the final fold, cover the bowl and refrigerate the dough for at least 12 hours, or up to 36 hours. Cold fermentation not only improves the bread's flavor but also makes it easier to handle.
Preparing the Focaccia for Baking
The following day, preheat your oven to 475°F (245°C) with a baking sheet or pizza stone inside. While the oven preheats, prepare a half sheet pan (18 by 13 inches) by greasing it heavily with olive oil, ensuring every corner and edge is coated.
Using well-floured fingers, carefully release the dough from the bowl and transfer it onto the prepared pan. With oiled hands, gently stretch and pull the dough to fit the pan, being careful not to deflate the air pockets that have formed during fermentation. If the dough resists, let it rest for a few minutes, then continue stretching.
Topping the Focaccia
Once the dough has filled the pan, dimple the surface with your fingertips to create a unique texture and promote even baking. Brush the top of the dough with olive oil, ensuring every nook and cranny is coated. Sprinkle with fresh herbs, such as rosemary or thyme, and sea salt to taste.
Let the shaped focaccia rest for 60 to 90 minutes at room temperature to allow the dough to relax and rise slightly. This final rise should bring the dough to about 1.5 to 2 inches in height.
Baking the Focaccia
Carefully transfer the shaped focaccia onto the preheated baking sheet or pizza stone in the oven. Bake for 20 to 30 minutes, or until the bread is golden brown and crispy. Remember, everyone's oven is different, so keep a close eye on your focaccia to prevent over-baking.
Once done, remove the focaccia from the oven and, using a bench scraper, transfer it to a wire rack to cool. Resist the temptation to slice into it immediately, as the bread needs time to set and release steam. After about 20 to 30 minutes, it's finally time to indulge in your homemade Italian masterpiece.
}}$ Now that you've learned the ins and outs of the Serious Eats focaccia bread recipe, it's time to roll up your sleeves and get baking. The smell of freshly baked focaccia wafting through your home will be an aromatic reminder of the joy and satisfaction that comes from creating something delicious with your own two hands. So, gather your ingredients, bandwidth, and patience, and embark on a culinary adventure that's sure to impress both you and your taste buds. Happy baking!