The Best Focaccia Bread Recipe - Overnight, Refrigerator Method
For the best results, plan ahead and make this focaccia the day before you plan on baking it (allowing the dough to rest 18 to 24 hours in the fridge will yield extra-pillowy and airy focaccia). However, if you are short on time, you can make this start-to-finish in 3 hours with only 5 minutes of hands-on time. This 4-ingredient recipe requires cold, refrigerated dough and a digital scale to measure the flour (450g) and water (300g). You can use all-purpose or bread flour here; if you live in a humid environment, I would suggest using bread flour. If you are using active-dry yeast, sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy. You can use various pans to make this focaccia such as two 9-inch Pyrex pie plates (butter + oil to prevent sticking)
Marthinus StrydomMore about Italy
Italy is one of those countries about which you probably have quite a number of preconceptions before you have put one foot into the country. A country of olive oil and mafia, pasta, wine and sunshine, roman ruins and renaissance palaces, Italy has a lot to offer its visitors. Although some of these images are appealing, it would be a shame if that was the only thing you come away with. Italy is certainly much more complex and interesting than that.
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Ingredients
Method
In a large bowl, whisk together the flour, salt, olives, and instant yeast. Add the water . Mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours.
Line a 9×13-inch pan (22.86x32.5 cm) with parchment paper or grease with butter or coat with nonstick cooking spray. Deflate the dough and place it into the pan. Roll the dough ball in the oil to coat it all over. Let the dough ball rest for 3 to 4 hours.
Set a rack in the middle of the oven and preheat it to 220°C / 425°F. Sprinkle rosemary over the dough. Pour a tablespoon of oil over the dough. Press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over. Transfer the pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving.
