Focaccia
One half sheet pan, and almost all of the five hours is waiting. The only technique in it is dimpling hard enough — right down to the bottom of the pan, with wet fingers, like you mean it.
Ahead: Start the dough about 5 hours before you want to eat. The folds are 30 minutes apart, then 2 hours in the pan, then 45 minutes after dimpling.
Method
chefjasonmckinney.com/recipes/focaccia-half-sheet
I left notes on 4 steps.- 1
Whisk the yeast and sugar into the water. Stand 5 minutes.Timer: 5 min
- 2
Add the flour and salt. Mix with a spatula until no dry flour remains. Cover.
No kneading. You are just making sure every bit of flour is wet. - 3
Fold in the bowl four times, 30 minutes apart.Timer: 30 min
Wet hand, reach under, stretch it up and over. Four folds, quarter turn each time. That is the whole gluten development. - 4
Oil the pan with 30 g. Turn the dough in, coat it, cover, rest 2 hours.Timer: 2 hr
- 5
Stretch to the corners. Oil the top with the other 30 g and dimple all the way to the bottom of the pan with wet fingers.
This is the step people are too polite about. Go all the way down, right through to the metal. Those holes are what hold the oil. - 6
Rest 45 minutes. Flaked salt over.Timer: 45 min
- 7
Bake 230°C for 22 to 25 minutes.Timer: 22 min
- 8
Out of the pan onto a rack immediately.
Leave it in the pan and the bottom steams itself soft. Straight onto the rack, every time.
Made it?
Mark it cooked and add a photo if you like.How did it turn out?
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