Focaccia

  • Serves: 12
  • Prep Time: 3 hrs
  • Cook Time: 30 min
  • Calories: 233
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Ingredients

  • 1 (.25 oz) pack Instant yeast (about 2 1/4 tsp)
  • 1 3/4 cup Warm water (110°f to 115°f)
  • 4 cups All-purpose flour, plus more for kneading
  • 2 tsp Kosher salt
  • 8 Tbsp Extra-virgin olive oil, plus more for greasing
  • Flaky salt for serving

Method

  1. In a small bowl, sprinkle the yeast over the warm water. Whisk briefly, then set aside to proof for 5 to 10 minutes.

  2. In a large bowl, whisk together the flour and salt. Add the bubbly yeast water to the flour and using your hands or a spatula mix until a shaggy dough forms. Set aside for 10 minutes.

  3. Grease a second large bowl with 3 tablespoons of olive oil. Turn the dough out onto a floured surface. Knead the dough with floured hands until smooth, about 10 minutes. Form the dough into a ball, place it in the oiled bowl, cover with a kitchen towel, and set aside for 2 hours, until it has doubled in size.

  4. Grease a 9x13-inch baking pan with 3 tablespoons of oil. Transfer the dough to the prepared pan. Lightly oil your fingertips. Using your fingers, press firmly into the focaccia all over, making dimples as you go, stretching it to the corners of the pan. Let rise, uncovered, in a dry, warm spot for 30-60 more minutes.

  5. Place a rack in middle of oven; preheat to 450°F. Carefully drizzle the focaccia with the remaining 2 tablespoons olive oil and sprinkle it all over with flaky sea salt. Bake focaccia until puffed and lightly golden brown all over, 25–30 minutes.