Time: 3 hours 45 minutes
Complexity: easily
Servings: 10 - 12

Making focaccia at home is easy, but to ensure it turns out perfectly delicious, soft, and flavorful, there are a couple of tricks. After placing the dough in a baking pan, make lots of indentations with your fingers. Instead of the traditional sprinkling of coarse salt, prepare a brine solution and sprinkle it over the dough, covering the entire surface and getting into the indentations. This will give the focaccia a deeper flavor. Serve focaccia as an appetizer or in a bread basket for lunch instead of regular bread.

Ingredients:

Dough

• 6 cups premium flour
• 7 g active dry yeast (2 and 1/4 tsp)
• 2 teaspoons of sugar
• 2.5 cups of warm water (26°C-30°C)
• 0.5 cups extra-virgin olive oil
• 2 tablespoons coarse salt
• Special equipment: stand mixer with a hook attachment

Brine and proofing

• 1.5 tsp coarse salt
• Cooking spray to spray the film
• Sea salt flakes, for sprinkling
• 3 tablespoons extra-virgin olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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yeast dough, sea ​​salt flakes

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Preparation:

Step 1
• Dough:
  
  In the bowl of a stand mixer, combine the flour, yeast, and sugar. Using the dough hook on low speed, add warm water and 2 tablespoons of olive oil. Mix until the flour is completely moistened. Let stand for 5 minutes.
Step 2
• Add salt and knead the dough at medium speed for 5 minutes. The dough will tighten, then begin to relax. After 5 minutes, it will be very wet and will stick to the bottom of the bowl, but not the sides.
Step 3
• Grease the inside of a large bowl with 2 tablespoons of olive oil (the bowl should be large enough to hold twice the dough). Using a spatula, transfer the dough to the bowl, turning it once to coat completely with oil. Cover with plastic wrap and let rise until doubled in size, about 2 hours.
Step 4
• Pour the remaining 1/4 cup olive oil into the bottom of a 18 x 13-inch baking pan. Use your fingers to spread the oil evenly over the bottom and sides of the pan. Transfer the dough to the pan, flattening it lightly with your hands.
Step 5
• Turn the dough over once and gently stretch it to form an even layer. The dough may not stretch all the way to the edges. If it resists, let it rest for 10 minutes and stretch it again. Be sure to stretch the dough from the center and also from the edges to ensure an even thickness. Use your fingertips to make dimples in the surface of the focaccia, pressing firmly but not too hard to avoid puncturing the dough.
Step 6
• Brine and proofing:
  
  Dissolve coarse salt in 1/3 cup warm water. Sprinkle over the surface of the focaccia, allowing the brine to collect in the hollows. Cover loosely with plastic wrap lightly sprayed with cooking spray. Let rise in a warm place for 45 minutes to allow the dough to rise again.
Step 7
• Meanwhile, preheat oven to 230°C.
Step 8
• Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the pan halfway through, until golden brown, 30-35 minutes. Drizzle with olive oil and let cool for 5 minutes. Using a spatula, transfer the focaccia to a wire rack to cool completely.

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