Focaccia
A high-hydration dough stretched into a generously oiled baking tray, dimpled deep with fingers so the pockets hold brine and olive oil, then baked at high heat until the bottom fries crisp and the top turns deep gold. Focaccia from Liguria — with sea salt and rosemary — is the version everyone copies and almost no one gets quite right at home. The brine is the technique most people miss.
Ingredients
- 500 gbread flour or strong all-purpose flour
- 7 ginstant yeast
- 10 gfine salt
- 400 mlwarm water
- 80 mlextra virgin olive oil
- 60 mlextra virgin olive oil
- 120 mlwater
- 5 gfine salt
- flaky sea salt
- fresh rosemary sprigs
Method
- In a large bowl combine flour, yeast, and salt. Add the warm water and 80 ml of olive oil. Mix until no dry flour remains — use a spatula or your hand. The dough will be very sticky and wet. Do not add more flour. Cover and let rise at room temperature 2–3 hours until roughly doubled and bubbly, or overnight in the refrigerator (8–16 hours) for deeper flavor.
- Pour 30 ml of olive oil onto a 23×33 cm metal baking tray. Tip the dough onto the tray and gently stretch it with oiled hands toward the edges. If it springs back, cover and rest 10 minutes, then try again. Don't force it. Let it rest in the tray 30–45 minutes until puffy.
- Make the brine: dissolve 5 g of salt in 120 ml of water. Set aside. Preheat oven to 230°C (450°F).
- Dimple the dough: drizzle the remaining 30 ml of olive oil over the surface. Oil your fingertips generously. Press firmly straight down into the dough all the way to the bottom of the pan, pulling your fingers slightly as you go to create deep pockets across the entire surface. Don't be timid — the dimples must be deep.
- Pour the brine evenly over the dough so it pools in the dimples. Scatter fresh rosemary over the top. The surface will look wet and puddled — this is correct. Sprinkle with flaky sea salt.
- Bake on the lowest rack for 20–25 minutes until the surface is deep golden and the edges are brown and pulling away from the pan. Lift one corner to check the bottom — it should be golden and slightly crispy, not white. Remove immediately onto a wire rack. Drizzle with one more tablespoon of good olive oil while still hot.
FAQ
The brine performs a specific function in Ligurian focaccia: it keeps the top of the dough moist during the first stage of baking. As the oven heat evaporates the water, it slows browning on the surface — the top essentially poaches in salt water while the oil underneath fries the bottom. Once the water evaporates the oil takes over, the surface tightens and colors deeply. Without the brine, the top dries out and browns before the bottom has crisped.
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Comments (3)
Facilissima! L'olio d'oliva dev'essere abbondante sia nell'impasto che sopra. Il sale grosso in superficie è fondamentale non dimenticatelo
Фокачча — это не пицца без начинки, хватит так к ней относиться. Тесто должно быть влажным почти до неприличия, и его не надо месить — достаточно складывать в миске. Оливковое масло лейте щедро, прямо в форму, не жалейте. Пальцами делайте глубокие ямки — именно в них собирается масло и соль.
Don't open the oven door during the first two-thirds of baking focaccia. The sudden temperature drop can cause sinking, cracking, or uneven rising. Trust the timer and check only in the final stretch.