2½cupsall purpose flour355 grams, sifted or whisked
1cupwater105 °F-110 °F
1mediumpotatosteamed, riced about 150 grams
2tablespoonsolive oilextra virgin
To make the herb topping:
1½tablespoons olive oilextra virgin
½teaspoonkosher saltto sprinkle over the top
To grease the pan:
extra teaspoon of olive oil to brush on surface
For the focaccia sponge:
In the bowl of a stand mixer. Whisk together the flour and the dry yeast.
Add the lukewarm water and manually whisk together for about 30 seconds.
Cover with plastic film and set aside for 30 minutes.
For the focaccia dough:
Lift the edges of the sponge and bring it towards the center.
Add the rest of the ingredients for the focaccia dough and with the paddle attachment, mix on low speed until the mixture comes together. Switch to a dough hook and knead for about 5 minutes until smooth.
While we wait, spread the room temperature butter over the entire surface of the rimmed sheet pan measuring 10 x 15. Then, spread 1 tablespoon of olive oil.
Dampen hands with water and transfer the wet dough on the baking sheet. Using the palm of your hands, spread the dough in the pan.
Brush 1 teaspoon of olive oil over the entire surface.
Cover lightly with plastic film and let rise until double in size, approximately 2 hours.
For the Herb Topping:
While the dough is resting, combine all of the ingredients for the topping (except for the salt) in a small bowl and set aside.
The Final Steps:
Preheat your oven to 400 °F (200 °C) and place the oven grate in the bottom third of the oven. The oven needs to preheat for at least one hour so plan accordingly.
Dip fingertips in the herb topping and gently create dimples in the bread.
Brush the rest of the herb topping over the entire surface of the bread.
Finally, sprinkle ½ teaspoon of coarse salt over the top.
Bake in a preheated oven for about 23-26 minutes.
When golden brown and crisp, remove from the oven and place on a cooling rack.
Allow to cool for about 10 minutes, then slice and serve warm.
Garnish with chopped fresh rosemary.
Can I replace the all purpose flour with bread flour? You can, but bread flour has slightly more protein. As a result, the final product will not be as tender.How can I get a crispy bottom? Spread about 1 teaspoon of butter over the bottom of the sheet pan. Then brush about 1 tablespoon of olive oil over the surface.How do you store leftover focaccia? Leftovers can be stored at room temperature, in a paper bag for up to 2 days. To serve: reheat in a low oven for about 10 minutes. Can I freeze focaccia? Yes. Simply wrap individual portions in plastic film and then in aluminum foil. To reheat, simply remove the plastic film, wrap in the foil and heat in the oven. Keeps frozen for up to 3 months. 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.