2 Hour Ligurian Focaccia - Thin & Crispy!
A crispy, easy to make focaccia bread that is excellent plain or loaded with toppings. Don’t skip the brine or skimp on the olive oil. It might seem like too much olive oil, but don’t worry — there’s no such thing — it’ll all absorb into the dough as it bakes.
Ingredients
THE DOUGH
- 550 grams all-purpose flour
- 12 grams diamond crystal kosher salt
- 7 grams instant yeast (2¼ teaspoons, 1 packet)
- 400 grams warm water (90°F)
- 40 grams olive oil
- 10 grams honey
For the pan, brine, and finishing
- 80 grams water
- 8 grams diamond crystal kosher salt
- cooking spray
- ¼ cup olive oil (divided)
- 1 tablespoon flaky sea salt
Instructions
- Spray an 18x13" sheet pan with cooking spray, then drizzle 1 tablespoon olive oil across the bottom. Tilt the pan to spread the oil around so it coats the entire tray.
- In a small bowl, prepare the saltwater brine by whisking the salt into the water until it dissolves. Set aside.
- Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 30 seconds just to incorporate.
- Pour warm water, honey, and olive oil into the middle of the dry ingredients. Start the mixer on low, gradually increasing the speed as the water is absorbed into the flour. This will happen fairly quickly, about 20-30 seconds. Once you're not at risk of flour clouds spraying everywhere, bump the speed to medium and mix for 60 seconds. Start the 60-second timer once it reaches medium speed.
- Scoop the sticky dough into the center of the prepared pan using a bowl scraper. Drizzle a tablespoon of olive oil across the dough. Rub some oil on your fingers and use flat fingers and gentle pressure to start encouraging the dough to stretch outward in the pan as it rests. The dough will not fill out the pan yet. Cover the pan and rest for 1 hour.
- Preheat your oven to 450°F degrees, with a rack in the center position. Drizzle another tablespoon of olive oil across the surface of the dough. Coat your fingertips with oil and dimple the dough by pressing the pads of your fingers down, spreading them out when they hit the bottom of the pan. This is your chance to spread the dough into all the corners and edges of the pan.
- Drizzle another tablespoon olive oil over the surface of the dough. Pour the brine over the surface of the dough. Carefully tilt the pan if needed to help it spread out into the dimples. Cover and let rest on top of or near the preheating oven while the oven preheats for 30 minutes, or until the focaccia is noticeably puffy and the dimples have closed up slightly.
- Right before baking, sprinkle the surface with flaky salt or any other herbs and seasonings you like. Bake for 20-22 minutes at 450°F degrees until golden brown on top, rotating the pan halfway through. Drizzle immediately with one tablespoon olive oil after removing from the oven.
- Let cool in the pan for 10 minutes, then transfer to a rack to let air circulate as it finishes cooling so the bottom doesn't get soggy. Focaccia is best enjoyed same-day or within 24 hours of baking.
RECIPE NOTES
- If you’re topping your focaccia with anything dense, like whole tomatoes, garlic cloves, peppers, etc. add them right after the saltwater brine, before the final 30-minute rise.
- Because focaccia is so salty, it's best enjoyed same-day. The salt draws moisture out of the dough which causes focaccia to dry out fairly quickly. If you do need to store focaccia, an airtight container like a large plastic bag works well. It will stay good for maybe two days. By day 3 it will be noticeably drier and significantly staler. The good news? Day-old focaccia is perfect for making homemade croutons!