Let's Make Focaccia!

Focaccia is one of my favorite breads to make. You may have come into dwell when I handed out my homemade focaccia with Jacobsen everything bagel seasoning. The three loaves I made were gone in no time!

Whenever I make focaccia for guests, they ask, "But isn't this hard to make?". The short answer is no; it's simple. Here is the laziest and most delicious way to make focaccia. The trick is that you can't be in a rush. It's only a little work at a time spread out over a few days. Also, good salt and olive oil are a must! If you are in a hurry, there are several recipes online for same-day focaccia. For mine, I let it do a slow cold rise in the fridge for 72 hours or no less than 24 hours.

I like to start my focaccia before bed. It takes about five minutes and only five ingredients. Mix four cups of flour, one packet of rapid-rise instant yeast, two teaspoons of Jacobsen finishing salt (sold at dwell), and 2 cups of water at room temperature. Mix your flour, salt, yeast, and water. If your dough is too wet, add more flour; if it's too dry, add water. Once you have a nice dough ball formed, pour olive oil to coat the outside of the dough and prevent sticking to the bowl. Then, cover your bowl and put it in your fridge to rise for up to 72 hours.

After 24 to 72 hours, remove your dough from the fridge. Spread olive oil on your baking tray. I use a 13" X 18" baking tray and a silicone brush to spread the oil.

Now, let your dough sit on the counter for three hours. This is the warm rise; your dough should almost fill your tray after three hours.

Add a nice sprinkling of Jacobsen finishing salt and make dimples in your bread. I like pushing my fingers down, like slamming them on a piano. It's fun to do. You can add olive oil on the top if it needs it. Baking focaccia isn't an exact science measure with your heart. Let your dimpled dough sit until the oven has preheated to 450 degrees. 

Bake for 25-30 minutes. I like to check at 25 but usually leave it for 30 minutes. I want a nice golden browned crust. I like to serve it warm, but it tastes just as good later.

If you want to take this to the next level, use your focaccia to make a sandwich. My favorite is inspired by the late Anthony Bourdain: a mortadella sandwich!

P.S. A little birdie told me dwell will carry my favorite olive oil soon. Make sure to keep your eye out for it. Good salt and good olive oil completely change the quality of your meal!