Quick Olive Oil Focaccia with Sea Salt
A no knead focaccia with a chewy, airy crumb and a crisp olive oil crust, finished with flaky salt.
Equipment
- 8 Inch Square Baking Pan
- Large mixing bowl
- Spatula
- Clean kitchen towel
Ingredients
Main Ingredients
- 2 cup bread flour
- 1 ⅛ tsp instant yeast also called rapid rise yeast
- ¾ tsp kosher salt
- 1 ¼ cup very warm water about 110 degrees F, made with 1/3 cup boiling water topped up with cold tap water
- 1 ½ tbsp extra virgin olive oil for the dough
- 2 tbsp extra virgin olive oil for the pan
- ¼ tsp flaky sea salt for sprinkling
Instructions
Cooking
- Combine. Whisk 2 cups bread flour, the yeast, and 3/4 tsp kosher salt together in a large mixing bowl.
- Add water and oil. Pour in the warm water and 1 1/2 tbsp olive oil and stir until the dough comes together into a sticky mass.
- Rest. Cover with a towel and let the dough rest in a warm spot for 30 minutes, until puffy.
- Heat and oil. Heat the oven to 425 degrees F. Coat an 8 inch square pan with 2 tbsp olive oil.
- Press into the pan. Transfer the dough to the pan and gently press it into the corners with oiled fingertips.
- Dimple. Poke deep dimples across the surface with your fingers and scatter the flaky salt on top.
- Bake until golden. Bake for 20 to 25 minutes, until the top is deep golden brown and the edges are crisp.
- Cool slightly. Rest for 5 minutes, then cut into 9 squares and serve warm.
Notes
Substitutions: Use all-purpose flour for a softer crumb. Use 1 1/2 tsp active dry yeast dissolved in the warm water if you do not have instant yeast.
Tips: Keep the dough sticky and oil your fingers to shape it.
Storage: Keep at room temperature in an airtight container for up to 2 days, or freeze wrapped squares for up to 3 months.