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Focaccia Bread Recipes

Ligurian Focaccia

https://www.saltfatacidheat.com/fat/ligurian-focaccia

Classic Focaccia

  • 6¼ cups bread flour (30 oz. or 850g)
  • 2¼ tsp. active dry yeast (from one ¼-oz. packet)
  • Pinch of sugar
  • 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
  • 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling
  • Flaky sea salt

Shockingly Easy No Knead Focaccia

  • 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
  • 2 tsp. honey
  • 5 cups (625 g) all-purpose flour
  • 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
  • 4 Tbsp. unsalted butter, plus more for pan
  • Flaky sea salt
  • 2–4 garlic cloves
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That shockingly easy recipe IS really easy.

Substituted instant yeast for active yeast. Reading up on that, active needs to be activated in liquid, while instant can just go in dry ingredients. I still put the instant in lukewarm water with honey to start.

We have a big Rubbermaid container with lid that I used instead of a bowl. I put the lid on loosely and put it in the fridge overnight.

The next morning it had doubled nicely and filled the container. As recommended I used a couple of forks to fold the dough over itself with olive oil, then poured it into a buttered pan.

The pan I used was bigger than a 9x13 pan with sort of a half height rim. Here it is after a 3 hour rise, nicely filling the pan.

Then I poked the dough and added oil and salt.

Probably could have forced in deeper holes next time.

Here’s the loaf right out of the oven, about 25 minutes. You can see the buttered pan let it pull right off the pan edges.

Still warm, I cut off one crispy buttery salty delicious edge. Pretty happy with how it turned out!

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