This very straightforward and versatile focaccia recipe produces a flatbread that is anything but flat. Thanks to the cold fermentation, the high water content, and the combination of our Edison and Skagit flours, the crumb is open, filled with beautiful air pockets, and the edges are crisp. It is delicious both on its own, with just olive oil and salt, or with the toppings of your choice.
BY: ELLE COWAN
2 cups (267g) Edison flour
½ cup + 2 tablespoons (100g) Skagit flour
1½ cups (350g) water, warmed to 105-115°F
1 teaspoon (3g) instant dry yeast
1 teaspoon (5g) olive oil + more for bowl and baking pan
1 teaspoon (5g) fine sea salt
Optional: Vegetables and herbs
- In a medium-sized bowl, using a whisk, combine Edison and Skagit flours.
- In a large bowl combine water, yeast and olive oil. Whisk to dissolve the yeast.
- Add the flours to the liquid using a wooden spoon or rubber spatula.
- Once the liquid is mostly absorbed, add the salt.
- Continue to mix until it looks like all the ingredients are combined. The dough will be slightly lumpy and sticky.
- Cover with a tea towel or plastic wrap and let rest for 30 minutes.
- Using wet hands, scoop the dough and stretch and fold it over onto itself, working your way around the bowl. Cover and rest again for another 30 minutes.
- Repeat this 3 more times in 30 minute intervals for a total of 2 hours.
- Prepare a baking dish about 8”x10” or 7”x10” by lightly oiling it with olive oil and lining with parchment paper. Add more oil on top of the parchment and on all sides of the baking dish to prevent the dough from sticking.
- On the final fold, the dough should be soft, light and more homogenous than it was when first mixed. If it feels like it isn’t quite smooth enough, repeat the folding technique and rest for another 30 minutes.
- When folding the dough the last time, flip it seam side down into the prepared pan. Lightly oil the surface of the dough, cover completely with plastic wrap and place in the refrigerator for 24 hours* (see Baker’s Notes below).
- After the full cold ferment, remove the dough from the refrigerator and allow it to come to room temperature for about 1 hour.
- Preheat the oven to 450°F.
- Remove the plastic wrap and oil your hands and the top of the dough. Using your oiled fingers dimple the dough, making sure to go to the bottom of the baking dish.
- If you are adding toppings, this is the time to add them. Follow by finishing salt on top.
- Bake in the oven for 15 minutes. Turn and bake for about 10 more minutes or until golden-brown or desired crispines. For a crispier crust, bake for a few minutes longer.
- Remove from the oven and drizzle with olive oil. Let rest for 10 minutes.
- Remove the bread from the baking dish. If it stuck to any of the sides, use a knife or an offset spatula to loosen the edges.
- Place on a wire rack and let cool for 20 minutes before cutting and serving.
This recipe is quite versatile and is great to add different toppings to. It could range anywhere from fresh tomatoes, garlic, or fresh herbs to meat, cheese, vegetables, etc. Be creative and have fun or keep it simple with olive oil and salt.
You can also use this recipe for a pizza crust, but we recommend a larger baking vessel.
* We recommend the full 24 hour ferment to achieve large air pockets and fluffy dough, but if you are pressed for time, you can reduce the cold fermentation time by a few hours.