This is, hands down, the most incredible focaccia recipe from one of my Bay Area favorites, Samin Nosrat, who credits the inspiration to Josey Baker. It’s perfectly chewy, airy, and completely irresistible. Ideal for topping with fresh tomatoes and basil, transforming into avocado toast, or simply tearing apart and dipping into your favorite olive oil.
Ingredients:
- 300g lukewarm water (110F)
- 1/4 teaspoon active dry yeast
- 8 g honey
- 400 g all purpose flour
- 9 g kosher salt
- 25 g olive oil
- Flakey salt for finishing
- 5 g kosher salt
- 80 g lukewarm water
Instructions:
In a medium bowl, stir together the water, yeast, and honey until dissolved.
In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, and stir with a rubber spatula until just combined. Scrape down the sides of the bowl, cover with plastic wrap, and let the dough ferment at room temperature for 12 to 14 hours, or until at least doubled in volume. (It’s ideal to mix the dough at night so you can bake fresh focaccia for lunch the next day.)
Generously coat a small half sheet pan with olive oil. When the dough is ready, gently loosen it from the sides of the bowl using a spatula or your hand, folding it over itself once or twice. Transfer it to the prepared pan, drizzle with 2 tablespoons of olive oil, and gently spread the oil over the surface. Stretch the dough toward the edges by lifting from underneath and pulling outward. It may spring back slightly—repeat the stretching once or twice over 30 minutes to help it stay extended.
Once the dough is in the pan and relaxed, it’s time to dimple. Use three fingertips to press firmly into the dough at a slight angle, creating deep dimples.
Make the brine by stirring the salt into the water until dissolved. Pour the brine over the dough, letting it fill the dimples. Pour off any excess. Let the focaccia proof for another 45 minutes, until light, airy, and bubbly.
About 30 minutes into the final proof, position your oven rack in the center and preheat to 425°F (220°C). If using a baking stone, place it in the oven to heat. Otherwise, invert a sturdy baking sheet on the rack and let it preheat.
Just before baking, sprinkle the dough with flaky salt. Bake the focaccia directly on the hot stone or inverted pan for 20 to 25 minutes, until the bottom is golden and crisp.
Remove from the oven and brush olive oil over the surface. Don’t worry if it pools in the dimples—it will soak in as the bread cools.
Let rest for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a wire rack to cool completely.
Serve warm or at room temperature.