5tablespoonsextra virgin olive oil(extra - as needed)
extra salt flakes for sprinkling on top
For the brine
¼cup lukewarm water
1teaspoonpure salt flakes
Instructions
In a jug or small bowl mix together warm water, honey and yeast. Stir until dissolved.
In a large bowl whisk together flour and salt then add the yeast mixture and the olive oil. Stir with a rubber spatula to combine all the ingredients. Scrape the side of the bowl clean.
Cover with plastic wrap and set aside at room temperature for 15 minutes.
After 15 minutes, uncover dough. Press the rubber spatula down between the dough and the side of the bowl. Using the spatula, lift the dough and fold it onto itself as if you are picking up the bottom of the dough and folding it over the top of the dough. Continue around the edge of the dough, lifting and folding. The dough become smooth.
Oil a work surface with a little extra virgin olive oil and gently tip out the dough scraping the bowl as best as you can.
Oil the bowl ready for the return of the dough.
Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it and fold it over to the other side. Repeat on all sides.
Return the dough to the now oiled bowl. Cover with plastic wrap and set aside at room temperature for 12-14 hours or overnight. If your kitchen is warm, please see the notes below.
The next day:- Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
Tip the dough gently onto the oiled 15in x 10in (38cm x 25cm) baking pan and repeat the folding as previously explained.
Gently stretch the dough to fit the pan. You will need to place your hands under the dough and stretch it. Don't worry if it doesn't fully stretch to fit. Set aside for 30 minutes. During the time you'll be able to stretch it out to fit.
After 30 minutes, make indentations with your fingers into the dough. Press in at an angle. Then mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 1 hour until puffy and bubbly.
In the meantime preheat oven to 450°F (235°C).
Sprinkle with flaky salt and bake on the centre rack for 20 minutes. Then move to the upper rack and bake for another 5-7 minutes until the top is golden brown.
Remove from the oven and immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don't worry if it pools in the dimples, the oil will gradually soak into the bread.
Serve warm or at room temperature cut into large squares.
Notes
This recipe has been adapted from Samin Nosrat's Ligurian Focaccia as seen in the Netflix series "Salt Fat Acid Heat".Tips for Success
Use lots of good, mild-tasting olive oil.
Allow time to rise.
If the temperature in your home is very warm, the dough will rise more quickly and 12-14 may be too long. In that case, you can proceed with the recipe after the dough doubles. Or put the well-covered dough in the fridge after it has doubled in size.
Don't add more flour. Just stretch and fold as best as you can. Use plenty of oil on your hands to assist you.
How to convert to sourdough focacciaWhile this is not a sourdough focaccia, it is easy to convert. Simply add 1 cup of sourdough starter to the initial dough and reduce the flour and water accordingly. Usually, that would be to reduce the flour and water by 1/2 and replace it with 1 cup of 50/50 sourdough starter. Allow extra time for rising in the second and subsequent rises.StoringYou can store this Ligurian focaccia in an airtight container for a day or two. Alternatively, freeze by wrapping well in plastic wrap and then in a zip lock bag. Either way, the crunch will be gone but see below for reheating and "recrunching".ReheatingReheat by toasting or in a preheated oven. It will never be the same but it will still be delicious. Never reheat in the microwave!