Extra Thick Focaccia Bread
Extra Thick Focaccia Bread
Ingredients
For the Starter (Poolish)
- 200 grams bread flour
- 200 grams water
- 1/2 teaspoon yeast
- 1 teaspoon honey or sugar
For the Dough
- all poolish
- 430 grams bread flour
- 304 grams very cold water
- 16 grams salt
- 3 tablespoons extra virgin olive oil
Additional
- 1 dark metal pan, 9x13 inch
- generous amount flaky salt
- as needed fresh rosemary, (optional)
- as needed parchment paper
- as needed extra virgin olive oil, for greasing and drizzling
- as needed plastic wrap
Instructions
- 1
The day before baking, prepare the starter (poolish). In a bowl, combine 200 grams of bread flour, 200 grams of water, 1/2 teaspoon of yeast, and 1 teaspoon of honey or sugar. Mix until well combined.
⏱️ 5 min
- 2
Cover the bowl with plastic wrap and let the starter rest on the countertop for about 5-6 hours, or until it has tripled in volume and shows many bubbles on top.
⏱️ 360 min
- 3
Once the starter is active, add all of it to a large mixing bowl. Then, add 430 grams of bread flour, 304 grams of very cold water, and 16 grams of salt. Mix until a shaggy dough forms; no kneading is required at this stage.
⏱️ 5 min
- 4
Finally, add 3 tablespoons of extra virgin olive oil to the dough and mix briefly to incorporate.
⏱️ 2 min
- 5
Cover the dough with plastic wrap and let it rest for 30 minutes.
⏱️ 30 min
- 6
Perform one round of stretch and folds: grab a portion of the dough, gently stretch it upwards, and then fold it towards the center of the bowl. Rotate the bowl and repeat this process until you have stretched and folded the entire dough.
⏱️ 3 min
- 7
Flip the dough seamside down and gently shape it into a ball. The dough will be very wet and sticky.
⏱️ 2 min
- 8
Place the dough in a clean bowl, cover it tightly with plastic wrap, and refrigerate overnight (approximately 12 hours).
⏱️ 720 min
- 9
The next day, line a 9x13 inch dark metal pan with parchment paper.
⏱️ 1 min
- 10
Drizzle extra virgin olive oil generously over the parchment paper in the pan.
⏱️ 1 min
- 11
Gently remove the dough from the fridge, shape it into a ball, and place it in the prepared pan, seamside down.
⏱️ 2 min
- 12
Drizzle extra virgin olive oil over the top of the dough, ensuring it's well coated.
⏱️ 1 min
- 13
Cover the pan loosely with plastic wrap.
⏱️ 1 min
- 14
Let the dough rest and rise in a warm place for about 3.5-4 hours, or until it has expanded to cover the entire surface of the pan.
⏱️ 240 min
- 15
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425
- 16
Lightly grease your fingertips with extra virgin olive oil.
⏱️ 1 min
- 17
Drizzle a little more extra virgin olive oil over the risen focaccia. Using your greased fingertips, gently dimple the entire surface of the dough.
⏱️ 2 min
- 18
Generously sprinkle flaky salt over the focaccia. If desired, scatter fresh rosemary sprigs on top.
⏱️ 1 min
- 19
Place the pan on the bottom rack of the preheated oven and bake for 10-12 minutes, until the bottom is crispy.
⏱️ 12 min•🌡️ 425
- 20
Move the focaccia to the middle rack and continue baking for another 5-7 minutes, or until the top is golden brown and crispy.
⏱️ 7 min•🌡️ 425
- 21
Carefully remove the focaccia from the oven and transfer it to a baking rack, discarding the parchment paper.
⏱️ 1 min
- 22
Let the focaccia cool on the rack for about 20 minutes before slicing and serving.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Extra Thick Focaccia Bread
For the Starter (Poolish)
- 200 grams bread flour
- 200 grams water
- 1/2 teaspoon yeast
- 1 teaspoon honey or sugar
For the Dough
- all poolish
- 430 grams bread flour
- 304 grams very cold water
- 16 grams salt
- 3 tablespoons extra virgin olive oil
Additional
- 1 dark metal pan, 9x13 inch
- generous amount flaky salt
- as needed fresh rosemary, (optional)
- as needed parchment paper
- as needed extra virgin olive oil, for greasing and drizzling
- as needed plastic wrap
Instructions
- 1
The day before baking, prepare the starter (poolish). In a bowl, combine 200 grams of bread flour, 200 grams of water, 1/2 teaspoon of yeast, and 1 teaspoon of honey or sugar. Mix until well combined.
⏱️ 5 min - 2
Cover the bowl with plastic wrap and let the starter rest on the countertop for about 5-6 hours, or until it has tripled in volume and shows many bubbles on top.
⏱️ 360 min - 3
Once the starter is active, add all of it to a large mixing bowl. Then, add 430 grams of bread flour, 304 grams of very cold water, and 16 grams of salt. Mix until a shaggy dough forms; no kneading is required at this stage.
⏱️ 5 min - 4
Finally, add 3 tablespoons of extra virgin olive oil to the dough and mix briefly to incorporate.
⏱️ 2 min - 5
Cover the dough with plastic wrap and let it rest for 30 minutes.
⏱️ 30 min - 6
Perform one round of stretch and folds: grab a portion of the dough, gently stretch it upwards, and then fold it towards the center of the bowl. Rotate the bowl and repeat this process until you have stretched and folded the entire dough.
⏱️ 3 min - 7
Flip the dough seamside down and gently shape it into a ball. The dough will be very wet and sticky.
⏱️ 2 min - 8
Place the dough in a clean bowl, cover it tightly with plastic wrap, and refrigerate overnight (approximately 12 hours).
⏱️ 720 min - 9
The next day, line a 9x13 inch dark metal pan with parchment paper.
⏱️ 1 min - 10
Drizzle extra virgin olive oil generously over the parchment paper in the pan.
⏱️ 1 min - 11
Gently remove the dough from the fridge, shape it into a ball, and place it in the prepared pan, seamside down.
⏱️ 2 min - 12
Drizzle extra virgin olive oil over the top of the dough, ensuring it's well coated.
⏱️ 1 min - 13
Cover the pan loosely with plastic wrap.
⏱️ 1 min - 14
Let the dough rest and rise in a warm place for about 3.5-4 hours, or until it has expanded to cover the entire surface of the pan.
⏱️ 240 min - 15
Preheat your oven to 425°F (220°C).
⏱️ 15 min•🌡️ 425 - 16
Lightly grease your fingertips with extra virgin olive oil.
⏱️ 1 min - 17
Drizzle a little more extra virgin olive oil over the risen focaccia. Using your greased fingertips, gently dimple the entire surface of the dough.
⏱️ 2 min - 18
Generously sprinkle flaky salt over the focaccia. If desired, scatter fresh rosemary sprigs on top.
⏱️ 1 min - 19
Place the pan on the bottom rack of the preheated oven and bake for 10-12 minutes, until the bottom is crispy.
⏱️ 12 min•🌡️ 425 - 20
Move the focaccia to the middle rack and continue baking for another 5-7 minutes, or until the top is golden brown and crispy.
⏱️ 7 min•🌡️ 425 - 21
Carefully remove the focaccia from the oven and transfer it to a baking rack, discarding the parchment paper.
⏱️ 1 min - 22
Let the focaccia cool on the rack for about 20 minutes before slicing and serving.
⏱️ 20 min