The Easiest Crispiest Focaccia
I recently went to Miracle Plum's cookbook club and brought this cute plate of focaccia as one of my contributions. I went to meet up with a new friend who told me the theme was centered around Salt, Fat, Acid, Heat. As I mentioned in an Instagram post during International Women's Week, I'm mildly obsessed with Samin. I mean, look at her in this cute focaccia-making video with Brad from Bon Appetit! She's all smiles and is so forgiving as long as you salt and oil your focaccia generously.
Back to the cookbook club focaccia.... I'd really been craving focaccia and knew Samin had a recipe for it. I leafed through my copy of SFAH and couldn't for the life of me find that darn recipe. I didn't understand why it wasn't in the book, but was dead set on making it, so I used my own recipe (sans her salt water brine and overnight rise technique).
When I showed up at Miracle Plum I heard a few folks whisper "oh, someone made the focaccia" to which I felt a little flutter of excitement. Then I realized the owners had laughed toward my plate full of crusty oily bread and asked "who made the focaccia??" when I proudly raised my hand people giggled and said "how bold of you!" Not realizing of course that in their email newsletter (which I'm now a subscriber of) they'd specifically said something to the effect of: "If you make focaccia, we'll know you only watched the Netflix special, and you're not a true SFAH reader." I tried to defend myself, but thinking back on it, people mustn't have felt that strongly about their bias against the Netflix folk since we went home with an empty plate.
So this is the recipe. Not Samin's recipe. Because I couldn't find that darn thing. Her recipe still isn't in the book. I checked. It's in the Netflix special. Regardless, you're all going to want to make it my way anyways because it doesn't involve waiting a full 12 hours overnight to bake it. Though I do want to try her salt brine technique! My way, for the record, is using the age-old no-knead bread, coating it in a little bath of olive oil, and calling it a day.
Easiest Crispiest Focaccia (using the No-Knead Dough Method)
Makes 1 giant sheet of focaccia
- 3 1/2 cups flour
- 2 1/4 tsp active dry yeast
- 1 tsp kosher salt
- 1 1/2 cups warm water
- 1 tbsp olive oil (like I'm talkin good olive oil)
- More olive oil
- More kosher salt
- Herbs/toppings to your liking
- Combine yeast and warm water in a small bowl and let it get frothy for 5 min. Combine flour and salt in a large bowl. Add yeast mixture and 1 tbsp olive oil to the flour and salt combo and stir until no dry flour remains. It should be a shaggy dough. Top the ball of dough with a drizzle of olive oil so it's coated. Cover the bowl and leave in a warm place for an hour to rise. You want it to double in volume.
- While the dough is rising, grease your baking sheet with a layer of olive oil on the bottom so you cover every square inch. I'd guess about a tablespoon or so depending on the size of baking sheet.
- Prep toppings. I love a simple rosemary, garlic, and salt combo. But you can add halved cherry tomatoes, basil, cheese, sun dried tomato, onions, whatever suits your fancy. To prep I mince garlic as finely as possible and roughly chop rosemary.
- Now is time to pre-heat your oven to 400 degrees.
- Once the dough has risen, pour dough onto your baking sheet. Oil your hands (literally pour a little onto your hands and rub them together) and use the surface of your fingers to press and spread the dough to the edges of the pan. If the dough sticks add a little more oil to your finger tips.
- Now comes the fun part. After your dough has filled the pan, ensure your fingers are oiled and dimple the surface of the dough, making little pockets as you move along. You're creating little pockets for your oil and toppings to absorb flavor!
- Add a drizzle of oil to your dimpled dough, then add toppings evenly across the surface. If you want it plain and simple, at least add some kosher salt and a little pepper for flavor.
- Bake at 400' for 20-25 minutes. You want the surface to be golden brown. Let cool for 5 minutes, then remove from sheet and slice to eat! Warning, you'll want to make this again.