Focaccia, 2 Ways

Quick & Easy Method: Smitten Kitchen

Ingredients

• 4 cups (520 grams) all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon instant yeast
• 2 cups lukewarm water
• 4 tablespoons olive oil. divided
• Sea salt (or kosher salt)

Instructions

Combine flour, salt, and yeast in a large bowl. Add water and mix everything together using a rubber spatula to form a loose sticky dough. Cover and set aside to rise for 1 1/2 hours.

Preheat oven to 425 degrees. Pour 3 tablespoons of oil onto a half-sheet pan. Use two forks to release the dough from the sides of the bowl and lift it onto the sheet pan. Roll the dough ball in the oil to coat all over. Let rest for 20 minutes.

Drizzle the final 1 tablespoon of oil over the dough and use fingertips to stretch and press it out to the edges of the pan, dimpling the top. Sprinkle with flaky sea salt.

Bake for 20-25 minutes, until lightly puffed on top and golden crisp underneath.

Big & Bubbly Method: King Arthur Flour

Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon white sugar
• 1 teaspoon instant yeast
• 1 1/4 cups lukewarm water
• 3 1/2 tablespoons olive oil, divided
• Sea salt (or kosher salt)

Instructions

Combine flour, salt, sugar, and yeast in a large bowl. Add water and 1 1/2 tablespoons olive oil and mix everything together using a rubber spatula to form a loose sticky dough. Cover and set aside for 15 minutes.

Use a wet hand to grab a section of dough from one side of the bowl, and lift it up and press it into the center. Repeat in a circle around the bowl, ~10 times. Flip the dough over so that the smooth side is up. Cover and set aside for 15 minutes.

Repeat the bowl fold step above 3 more times. After the 3rd repeat (or 4th total bowl fold) leave to rise for 1 hour, until dough is doubled in size and is very puffy.

Prepare a cast-iron pan with non-stick spray and laying a strip of parchment paper across the pan, leaving ends overhanging to aid in removal. Add 1 tablespoon olive oil and spread evenly around the pan.

Gently transfer dough to the prepared pan, flipping to coat in oil, handling gently to keep it from deflating. Cover and let rise for 1-1 1/2 hours.

Preheat oven to 475 degrees.

Lightly coat fingertips in oil and press firmly into the dough all over to dimple without deflating. Drizzle last 1 tablespoon of oil across the top, then sprinkle with sea salt, to taste.

Bake on lower rack for 15-18 minutes, until starting to brown. Take bread out of the oven and use parchment to remove bread from pan, then remove the parchment strip. Turn off the over and slide the bread back onto the lower rack for an additional 5-7 minutes to fully crisp up and color the sides and bottom.