by: Frances Boswell
Cook Time
16 hours
Prep Time
10 minutes
Yield
1 9x13 inch focaccia
Total Time
16 hours
Prep Time
10 minutes
Yield
1 9x13 inch focaccia
summary
This focaccia is everything you want a focaccia to be—simple, delicious and beautiful. The dough holds perfect dimples that fill with olive oil as it bakes. The rosemary adheres perfectly to the dough, and the lemon makes it extra special. This recipe requires a little planning since it works best when the dough is allowed to rest overnight.
ingredients
- 2 teaspoons active dry yeast
- 2 cups warm water
- 4 cups bread flour
- 1 tablespoon kosher salt
- 6 tablespoons olive oil
- Flaky sea salt for sprinkling
- Several sprigs of fresh rosemary
- 2 large lemons, sliced as thinly as possible
directions
- Combine yeast and warm water in a bowl, letting it stand at room temperature until foamy, about 10–15 minutes.
- Combine flour and salt in a large bowl, then create a well in the center of the mixture. Slowly add the yeast mixture, stirring with a wooden spoon until all the flour is incorporated and forms a ball of sticky dough. Rub dough with a tablespoon of olive oil. Cover the bowl with plastic wrap and refrigerate for 10 hours.
- Coat the bottom of the baking dish with 2 tablespoons of olive oil. Punch down the chilled dough to remove air pockets and transfer it to the prepared baking dish. Let it rise for about 3 hours at room temperature.
- Preheat oven to 425℉. Drizzle the remaining olive oil over the dough. Press fingers into the dough, stretching the dough out to the corners of the baking dish and creating dimples as you go. Arrange lemon slices in a random pattern over the dough. Sprinkle with fresh rosemary and plenty of flaky sea salt.
- Bake until golden crisp, about 35–40 minutes. Cool slightly on a rack before serving. Drizzle with a little more olive oil if desired.
