Focaccia

A browned focaccia ai semi di sesamo sits on cutting board.
Focaccia ai semi di sesamo

I recently shared my sourdough recipe. I mentioned as an aside that you can also make focaccia, pizza, and other breads from the same base. Here’s how.

The uncooked focaccia is in a pan, glistening with oil and sesame seeds.
Resting after stretching.

Make a 1000g batch, relatively high hydration—say, 750ml. Let it rise really nicely—this batch tripled.

Pour out 1/2 C olive oil into a measuring cup. Use a bit of it—less than 1/4 C—to coat the bottom of a large sheet pan. Scrape the dough in, turn it over to coat, and let proof/rest for at least 30min. Preheat the oven to 500ºF.

Reaching up under the dough, stretch it out to the corners. Let it rest for a few minutes, then pour the remaining olive oil on top. Top with herbs, whatever.

Bake for 15min, turn, then bake for another 15-20min. (In my oven, I an aluminum cookie sheet on the rack below, so that the bottom of the focaccia doesn’t scorch.) Remove from the oven, let cool, and remove from the pan with a spatula.

Two long, cross-wise slices of the focaccia rest on a board next to the heel of the bread. A black-handled bread knife sits to the right.
There’s more than one way to slice a focaccia; these slices were dipped in hummus bi tahini.

If you’re going to eat it warm, finish it within a day or two. Makes excellent croutons. This batch was a little under-proofed… you can definitely get more loft.

Uncooked focaccia dough in the pan again, seen from directly above.

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