Focaccia

Introduction

This is a large focaccia built around two useful ideas: a very wet dough and a generous amount of oil on top. That gives you a dark, almost fried crust with a soft, moist crumb underneath, which is exactly what makes focaccia worth baking in the first place.

Step-by-step

Ingredients

• 1000 g all-purpose flour (35 oz)
• 1 packet dry yeast
• 900 ml lukewarm water (3 3/4 cups)
• 18 g salt (0.6 oz)
• 1 tsp chili flakes
• 1 tbsp honey
• 150 ml olive oil (10 tbsp)
• 1 large rosemary sprig, roughly chopped
• 1-2 tsp flaky salt
• 60 g black olives (2 oz) or 50 g sun-dried tomatoes (1.8 oz), optional

Method

1. Combine the flour, dry yeast, salt, and chili flakes in a large bowl. Stir the honey into the lukewarm water, pour it in, and mix until you have a very loose, sticky dough with no dry flour left.
2. Cover and let the dough rise until clearly airy and roughly doubled, 60-90 minutes depending on room temperature.
3. Measure the olive oil and mix in the rosemary. If you want a little more flavour, you can add extra chili flakes or a little finely chopped garlic, but keep it restrained so the top does not turn bitter.
4. Pour the dough into a well-oiled sheet pan or large baking dish. Spread the rosemary oil over the whole surface, then press your fingertips deep into the dough so the oil and trapped air distribute evenly.
5. Add olives or sun-dried tomatoes if using, then let the dough proof again for 30-40 minutes until it looks light and slightly bubbly.
6. Bake on the middle rack at 200 °C / 390 °F until the top is deeply golden and the edges have a clear crust, 25-30 minutes. Cool briefly on a rack before cutting so the crumb can set.

Serving note

• Use a broad tray rather than a deep loaf tin; focaccia needs room to spread.
• If the bottom looks pale, place the tray on a lower rack for the last couple of minutes.
• It is best the same day, but it reheats well if you want to wake the crust back up.