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Giada’s Mom’s Focaccia
Category
Bread
Prep Time
30 minutes
Cook Time
30 minutes
Author:
Veronica De Laurentiis
Ingredients
-
3 cups (512g) 00 or pizza flour
-
2 ¼ teaspoons instant yeast, such as Caputo
- 1 ¾ teaspoons fine kosher salt
- 2 cups lukewarm water*
-
6 tablespoons olive oil, divided
- 3/4 teaspoon Maldon sea salt flakes
- Fresh rosemary, optional
- *Chef’s note: water should be just warm to the touch, not hot. Too hot of water will prevent the yeast from working.
Instructions
- In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the lukewarm water to the dry ingredients, stirring to combine with a silicone spatula. Mix for just 2 or so minutes, until the ingredients are all combined and there are no dry streaks remaining. The dough should be very sticky and gummy.
- Drizzle the dough with 2 tablespoons of olive oil. Use your hands to rub the olive oil into the exposed sides of the bowl as well. Cover the bowl with plastic wrap. Place in the refrigerator for 12 hours to slowly proof.
- After the 12 hours, remove the dough and let it come to room temperature for 3 hours.
- Line a 9x13-inch sheet pan with parchment paper. Transfer the dough to the baking dish. Drizzle the dough with another 2 tablespoons of olive oil, and gently press the dough into all corners of the dish. Cover with plastic wrap, and let the dough rest for another 3 hours, until it has risen slightly and has visible bubbles on the surface.
- Preheat the oven to 425° F. After the final proofing, remove the plastic wrap. Drizzle the top with a final 2 tablespoons of olive oil and use your fingers to gently dimple the dough all over. Sprinkle with Maldon sea salt flakes, and optionally, fresh rosemary. Bake in the preheated oven for 30 to 35 minutes, until the focaccia is crispy and golden.
- Remove the focaccia from the oven and place it on a rack to cool down. Slice and serve as desired.
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