Chef Gena's Focaccia Bread

Close up of easy focaccia bread squares on a red plate next to a striped towel and knife

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A flat loaf of soft and chewy focaccia bread with a crispy, salted crust

Prep Time3

Cook Time25

Total Time3 25

Course: Appetizer

Servings: pieces

Calories: 143kcal

Author: Rachel

Ingredients

400 g bread flour
8 g instant yeat
8 g salt
28 g good olive oil plus more for drizzling
288 g water

Metric - US Customary

Instructions

Measure flour, salt, yeast and oil into mixing bowl, in that order.
Attach dough hook and turn on to low speed.
Stream water in as mixer is working. Raise mixer speed to low/medium.
Mix for 4 minutes, or until sides of the bowl are clean, and dough is climbing the hook.
Remove dough to well-oiled glass bowl, turning to cover completely in oil.
Cover and place in draft-free area for about an hour, or until doubled in size.
Stretch and fold to knock air out (see note above), cover and ferment another 30 minutes.
Meanwhile, spread generous layer of olive oil onto Large Bar Pan (or equivalent)
Turn dough on to bar pan, stretching and folding again into a rectangle. Dimple dough with fingertips; cover to rest for 15 minutes.
Once dough isn't bouncing back, press out to fill pan, brush with oil, dimple again.
Cover and proof until doubled in size, about 45-60 minutes.
Sprinkle liberally with coarse salt.
Bake at 450 degrees in lower third of oven, until deep golden brown on top and bottom, about 25-30 minutes. Interior temperature of bread should be 190 degrees.
Allow to cool before slicing.

Notes

*NOTE ABOUT STORING FOCACCIA:
Because of the composition of focaccia, it stales quickly. If not used within 2 days, it should be frozen. Wrap in plastic wrap, then foil, and freeze. To use, remove from freezer about an hour before using, then refresh in a 350 oven or Air Fryer for 3-5 minutes

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