In a large mixing bowl, whisk together the bread flour and the dry yeast.
Add ¾ cup of water and begin to combine with a wooden spoon or rubber spatula for 1-2 minutes. The dough will be shaggy.
Add the salt, ½ tablespoon of olive oil and the rest of the water. Combine.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 1 day.
4 hours up to when you are ready to bake the focaccia,, remove dough from the refrigerator.
Drizzle 1½ tablespoons of olive oil over the bottom of a 10-inch cast-iron skillet. Use your fingertips to spread the oil on the bottom and the sides.
Now that your fingertips are lightly oiled, lift up one side of the dough and flip the dough to the opposite side. Fold the dough over itself in this manner 4-5 times in the bowl.
Then, tuck in part of the ball and turn it in on itself. You are basically bringing the edges to the bottom center of the dough. Repeat this circular motion about 10-12 times to obtain a nice ball of dough with a smooth surface.
Transfer the ball of dough to the pan and drizzle ½ tablespoon of olive oil over the top of the dough.
Use your fingertips to gently push and stretch the dough up to the sides of the pan.
Cover the pan with plastic wrap and set it aside at room temperature, for a minimum of 2 hours, ideally for 4 hours.
Half an hour before you are ready to bake your focaccia, preheat the oven to 500°F (260°C). Place the oven rack in the bottom third of the oven.
In a small bowl, combine ½ tablespoon of olive oil with ½ tablespoon of water. Dip your fingertips in this oil and water emulsion and create dimples all across the surface of the focaccia by gently pressing straight down into the dough. Drizzle the rest over the top of the focaccia.
Rosemary Focaccia:
Next, sprinkle with 1½ teaspoon of dried rosemary and ¼ teaspoon of Maldon salt. Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming.
Parmesan Focaccia:
Once the oil and water emulsion is splashed over the top of the focaccia, sprinkle the grated cheese evenly over the top. Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming.
Olive Focaccia:
Add 12 large pitted and halved olives to the ½ tablespoon of olive oil and ½ tablespoon of water along with 1 teaspoon of fresh thyme. Combine together and fill the focaccia dimples with the olive halves. Drizzle or gently brush the rest of the liquid over the entire surface of the dough. Add a few pinches of sea salt.Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming.
Tomato Focaccia with Herbs:
In a small bowl add 4 ounces of halved cherry tomatoes to the ½ tablespoon of olive oil and ½ tablespoon of water along with ¾ teaspoon of dried oregano and ¼ teaspoon of dried thyme. Combine together and fill the focaccia dimples with the cherry tomatoes. Drizzle or gently brush the rest of the liquid over the entire surface of the dough, followed by a sprinkling of ¼ teaspoon of Maldon salt. Reduce the oven temperature to 425℉ (220°C) and immediately bake for 23 -25 minutes or until the top is golden brown and crisp.Transfer the bread to a wire rack immediately to slightly cool down and prevent it from steaming.
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Notes
Use a scale to weigh the flour.
Add water in 2 additions. This allows the flour to slowly hydrate.
Allow at least 12 hours for the yeast to work properly. Do not skip this step as this develops the best flavors.
Please note the nutritional information is only for the rosemary focaccia.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.