Focaccia
A deeply dimpled olive-oil flatbread from Genoa, finished with a brine of oil, water, and salt poured over the top so it pools in the dimples and caramelizes while baking — brushed oil alone isn't the same thing.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 4 cups bread flour
- 2 1/4 tsp instant yeast
- 1 3/4 cups warm water
- 1/4 cup olive oil, plus more for the pan
- 2 tsp salt
- 3 tbsp olive oil, mixed with 3 tbsp water and 1 tsp salt, for the brine
- Coarse sea salt, for topping
Steps
- Dissolve the yeast in the warm water and let sit 5 minutes.
- Mix the flour, salt, olive oil, and yeast mixture into a wet, well-hydrated dough. Knead until smooth and elastic.
- Cover and let rise for about 1.5 hours, until doubled.
- Generously oil a baking sheet and stretch the dough out into it, pressing gently to fill the pan.
- Let the dough rest and rise again for 30-45 minutes.
- Dimple the surface deeply with your fingertips all over.
- Pour the oil-water-salt brine evenly over the top so it pools in the dimples, and sprinkle with coarse sea salt.
- Bake at 425F for 20-25 minutes, until deep golden.