Golden Olive Oil Focaccia with Flaky Sea Salt
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A same-day wet dough is strengthened with four sets of folds instead of kneading, risen in an oiled tin, dimpled deeply and baked hot with olive oil and flaky sea salt.
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Method
- 1
Mix the dough. Stir the flour, yeast and fine salt together, add the water and 2 tbsp oil and mix 1-2 minutes to a sticky dough with no dry flour. Cover and rest 15 minutes.
- 2
Fold. With a wet hand, stretch one side of the dough up and fold it over the middle; turn the bowl and repeat 4 times. Repeat these folds 3 more times, every 30 minutes, until the dough is smooth and bubbly.
- 3
Rise in the tin. Pour 2 tbsp oil into the tin, add the dough, turn to coat and stretch towards the corners. Cover and leave 1 hour until puffy, stretching into the corners again halfway.
- 4
Heat the oven. Heat the oven to 230 °C (210 °C fan) with a shelf in the lower third.
- 5
Dimple. Drizzle with the last 1 tbsp oil, press oiled fingers firmly to the bottom of the tin all over, then scatter with flaky salt.
- 6
Bake. Bake 22-26 minutes until deep golden on top and underneath. Cool on a rack at least 20 minutes before cutting.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl
- spatula or wooden spoon
- cling film
- 23 x 33 cm metal baking tin
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 202 kcal |
| Protein | 5.2 g |
| Carbohydrate | 30.5 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 1.2 g |
| Salt | 1.02 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
