This focaccia is so simple, it’s actually impressive how easy it is to put together! The one kicker is that it takes time and planning. This dough uses a slow fermentation, meaning it is proofed in the fridge for 18–48 hours. This allows enzymes in both the flour and the yeast to break down the starches into simple sugars. It’s worth the wait!
Ingredients:
- 4 cups of all-purpose flour
- 2-3 tsp kosher salt
- 2 tsp of instant yeast
- 2 cups lukewarm water
- Butter for greasing
- 4 tablespoons of olive oil
- Flaky sea salt
- 1 to 2 teaspoons of rosemary (optional, you can truly add anything!)
Instructions:
- In a large bowl whisk the flour, salt and instant yeast. Add the water and mix until the liquid is absorbed and the ingredients become sticky. Cover the bowl and let it rest for 30 minutes. Once rested, stretch and fold the dough. Fill a small bowl with water and using a wet hand grab an edge of the dough and pull it up into the center. Repeat 8-10 times moving your hands around the edge of the dough while you stretch and fold. You should feel the change in the texture of the dough from sticky to smooth.
- Rub the dough down lightly with olive oil so it's slick. Cover the bowl with a lid or wet tea towel, and place in refrigerator for minimum 12 hours - maximum 3 days for a cold proof.
- Line a cast iron skillet with butter, and pour an additional tablespoon of oil into the center. Using two forks, deflate the dough by releasing it from the sides of the bowl and pull it toward the center. Rotate the bowl in quarter turns as you deflate, turning it into a rough ball. Place in prepared skillet and Roll the dough ball in the oil to coat it all over. Let rest for 3 to 4 hours uncovered.
- Preheat your oven to 425°F.
- Sprinkle the rosemary over the dough, and pour 2 tablespoon of oil over the dough. Coat your hands lightly in oil to then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt.
- Place skillet on the middle rack of your oven and bake for 25-30 minutes until you get a golden brown crust.
- Remove once finished and place on a cooling rack for at least 10 minutes and enjoy! (We like to add an additional olive oil on top at this step!)
Tip: Use more salt than you think, it makes it!
