No-Fuss Ligurian Focaccia
See more from the.practical.kitchen
I may earn commissions for purchases made through links in this video.
Flour (AP)
Kosher salt
Warm Water
Olive Oil
Flour (AP)
Kosher salt
Warm Water
Olive Oil
Yeast
Buy
Honey
Place flour, salt, yeast, and olive oil in the bowl of a stand mixer.
1
With the mixer running on low speed, pour in the water and mix just until combined.
2
Increase speed to medium and beat for 60 seconds.
3
The dough will be wet and sticky and should look like this.
4
Scrape the dough onto a sheet pan that’s been sprayed with PAM and drizzled with 2 TBSP olive oil.
5
Drizzle the dough and your fingers with olive oil and gently stretch the dough out. Let it rest.
6
10 minutes later stretch it again. If it doesn’t fully fit the pan yet that’s ok.
7
20 minutes later, drizzle the whole thing with more olive oil, then start dimpling.
8
20 minutes later, pour a saltwater brine over the whole dough and do one last bit of dimpling.
9
Cover and let rise on top of preheating oven for 45-60 minutes.
10
Sprinkle on any salt, herbs, or toppings of your choosing.
11
Bake 20-25 minutes until golden brown on top.
12
For a thicker, more sandwich-appropriate focaccia use a 13x9” cake pan instead of a sheet pan.
14