Crusty Delight: Easy Focaccia for All

Focaccia, a quintessential Italian bread, boasts a unique texture and flavor achieved through the use of yeast and robust, high-gluten flour. Baked to perfection in flat sheet pans after a period of rising, this bread is a delightful culinary experience. While there are countless techniques to craft bread, for this particular focaccia, I employ the poolish method. It’s a straightforward approach that doesn’t demand kneading, yet yields an impressive result. Imagine a spongy, olive oil-rich base adorned with coarse salt and a medley of herbs like rosemary, basil, olives, tomatoes, and more. The possibilities are as endless as they are delicious.

The poolish method, a pre-fermentation technique, involves creating a starter dough with equal parts water and flour, combined with a small amount of yeast. This mixture is left to ferment, developing a depth of flavor and a light, airy texture that sets the stage for the final dough. The beauty of this method lies in its simplicity and the remarkable results it produces.

To begin, mix equal parts of water and flour , 00 flour or bread flour with a pinch of yeast in a bowl. Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 16 hours. This extended fermentation period allows the yeast to work its magic, breaking down the starches in the flour and creating a complex, tangy flavor profile.

Once the poolish is ready, it’s time to assemble the final dough. In a large mixing bowl, combine the poolish with flour, water, olive oil, and salt. Stir the mixture until it forms a shaggy dough. There’s no need to knead; simply cover the bowl and let the dough rest for about 30 minutes. This resting period allows the flour to fully hydrate and the gluten to develop.

After the initial rest, transfer the dough to a well-oiled sheet pan. Gently stretch and press the dough to fit the pan, being careful not to deflate the bubbles that have formed during fermentation. Cover the pan with a damp cloth and let the dough rise for another hour or so, until it has doubled in size.

Now comes the fun part: topping the focaccia. Drizzle the dough generously with high-quality olive oil, allowing it to pool in the dimples you create with your fingertips. Sprinkle coarse salt evenly over the surface, followed by your choice of herbs and toppings. Fresh rosemary and basil are classic choices, but feel free to get creative with olives, cherry tomatoes, caramelized onions, or even a sprinkle of grated Parmesan.

Focaccia baked with tomatoes, roast garlic, pesto basil

Bake the focaccia in a preheated oven at 450°F (230°C) for about 20 to 25 minutes, or until the top is golden brown and the edges are crisp. The aroma that fills your kitchen will be nothing short of intoxicating. Once out of the oven, let the focaccia cool slightly before cutting into it. The result is a bread that’s crispy on the outside, soft and airy on the inside, and bursting with flavor in every bite.

Whether enjoyed on its own, used as a base for sandwiches, or served alongside a hearty soup or salad, this focaccia is sure to impress. The poolish method, with its ease and effectiveness, makes it accessible to both novice bakers and seasoned pros. So, roll up your sleeves, gather your ingredients, and embark on a delicious journey to Italy with this delightful focaccia recipe.

Buon appetito!

Using Poolish method

I like using this poolish method baking bread at home. I use the same recipe of ciabatta and pizza.

Yield:

8 -12 servings
1050g total

Supplies:

Mixing bowl medium size and large size
Spatula
Baking tray 12X18 inch
Scale

Ingredients:

Poolish starter:

300g flour (Bread flour or all purpose flour or 00 flour)

300ml water (70-80 degree C)

1/4 tsp active dry yeast

Final dough:

300g flour

150g water

1/2 tsp active dry yeast

1 tbsp salt

2 tbsp olive oil

600g poolish

1 tbsp coarse salt for topping

The outside is crispy, soft and spongy on the inside

Steps:

Making Poolish:

In a medium-sized bowl, combine all the ingredients. Use a spoon to mix until well combined.
Cover the bowl and leave it on the kitchen counter for fermentation overnight, 8-16 hours.
The next day, the poolish will be double in size with lots of bubbles.
Final Dough :
Mix all ingredients together then let rest on the counter for 20-40 minutes.
Folding the dough, using your hands to pull the dough from the bottom up and over.
Rest for 2 hours.
Repeat one more fold divide into two equal chunks to make two pizzas or
Place the dough on the baking tray 18 X-11 with oil on the tray (lots of oil) and spread it evenly.
Let it proof or rest for another 40 minutes or 1 hour in a warm place or warm oven
Drizzle more oil and coarse salt, herbs on the top before bake
420-450 F for 20 minutes

Enjoy your homemade focaccia!