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recipe block here
Olive and Rosemary Focaccia
Ingredients
- 500 grams 17 1/2 ounces, about 3 1/4 cups bread flour
- 15 grams 0.5 ounces, about 1 tablespoon Kosher salt
- 4 grams 0.15 ounces, about 1 teaspoon instant yeast
- 325 grams 11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon water
- 4 tablespoons extra-virgin olive oil divided
- 4 ounces kalamata olives
- 2 tablespoons fresh rosemary leaves
- Coarse salt
Instructions
Preparation (for mixing the dough)
- Add 500 grams (17 1/2 ounces, about 3 1/4 cups) bread flour to a large bowl.
- Add 15 grams (0.5 ounces, about 1 tablespoon) Kosher salt to the bowl with the flour.
- Add 4 grams (0.15 ounces, about 1 teaspoon) instant yeast to the bowl with the flour.
- Add 325 grams (11 1/2 ounces, about 1 1/2 cups minus 1 tablespoon) water to the bowl with the flour.
- Mix with hands or a wooden spoon until no dry flour remains.
- Cover bowl tightly with plastic wrap, making sure that edges are well-sealed
- Let the dough rest on the countertop for at least 8 hours and up to 24 hours. Dough should rise dramatically and fill bowl.
Preparation (for shaping the dough)
- Add 2 tablespoons of olive oil in the bottom of a 12-inch cast iron skillet and swirl to cover sides.
- Lightly-flour a work surface.
- Sprinkle the top of the dough lightly with flour.
- Transfer the dough to the floured work surface.
- Form the dough into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
- Pinch the hole in the bottom of the ball to close it.
- Holding the dough ball from the bottom, rub the top of the ball in the oil in the pan.
- Place the dough in the pan seam-side-down.
- Using a flat palm, press the dough around the skillet, flattening it slightly and spreading oil around the entire bottom and edges of the pan.
- Cover tightly with plastic wrap and let the dough stand at room temperature for 2 hours.
Mis en Place (for baking)
- Adjust an oven rack to the middle position and preheat oven to 550°F.
- Set aside 2 tablespoons extra-virgin olive oil
- Slice 4 ounces pitted olives
- Roughly chop 2 tablespoons fresh rosemary leaves
- Set aside coarse salt
Preparation (for baking)
- At the end of the 2 hours, dough should mostly fill the skillet up to the edge.
- Use your fingertips to press the dough around until it fills every corner, popping any large bubbles that appear.
- Lift up one edge of the dough to let any air bubbles underneath escape.
- Repeat pressing the dough, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the skillet.
- Spread olives all over the surface of the dough and press down on them with your fingertips to embed slightly.
- Drizzle 2 tablespoons olive oil.
- Sprinkle with rosemary.
- Sprinkle with coarse salt.
- Transfer the skillet to the oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 16 to 24 minutes.
- Using a thin spatula, loosen the focaccia and lift to see the bottom. If it is not as crisp as desired, place the skillet on a burner and cook over medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes.
- Transfer the focaccia to a cutting board and allow it to cool slightly
- Slice and serve.
Notes
- Extra focaccia can be stored in a brown paper bag at room temperature for up to 2 days.
- Reheat in a 300°F oven for about 10 minutes before serving.