Ingredients
- For the dough:
- 5 3/4 cups (26oz or 740g) unbleached bread (strong) flour
- 2 teaspoons salt
- 2 1/2 teaspoons instant (fast-acting) yeast
- 2 1/2 cups (600ml) ice-cold water (you can substitute white wine, or even milk, for up to half of the water)
- 1/4 cup (60ml) olive oil
- For the herb oil:
- 1/4 cup (60ml) olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh rosemary leaves
- 1/4 teaspoon dried thyme
- 1 teaspoon granulated garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon chili flakes (optional)
- pinch salt
- For the focaccia:
- focaccia dough (above)
- herb oil (above)
- 2 tablespoons olive oil
- 1 teaspoon coarse sea salt (I used Maldon sea salt)
Preparation
Step 1
Make the dough:
With a large metal spoon, stir together the flour, salt, yeast, and water in a 4-quart bowl or the bowl of an electric mixer until combined. If mixing with an electric mixer, fit it with the paddle attachment and mix on low speed for about 2 minutes, or until all the ingredients are hydrated and begin to form a wet ball of dough. Let the dough rest for 5 minutes. Switch to the dough hook, add the olive oil, and resume mixing on medium-low speed for 3 to 4 minutes, or until all of the oil is incorporated and the dough is sticky, supple, and smooth; it should clear the sides of the bowl and stick just a little to the bottom. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful. Even though it is sticky, the dough should still pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into cold water and use it much like a dough hook, working the dough vigorously as you rotate the bowl with your other hand. As all the flour is incorporated and the dough becomes a wet ball, about 3 minutes, stop mixing and let the dough rest for 5 minutes.
Add the olive oil, dip your hand or spoon again in water, and continue to work the dough for another 3 to 4 minutes. The dough should be very sticky, but it should also have some texture and structure. If the dough seems like a batter and does not have sufficient structure to hold itself together, mix in more flour by the tablespoonful. Even though it is sticky, the dough should till pass the windowpane test.
Form the dough into a ball and place it in a bowl brushed with olive oil. Turn the dough to coat it with the oil, cover the bowl with plastic wrap, and immediately refrigerate it overnight. The next day the dough should have nearly doubled in size. Allow it to sit at room temperature for about 2 hours before making the focaccia.
Make the herb oil:
In a bowl, whisk together all the ingredients. Let sit at room temperature for 2 hours before using.
Shape the focaccia:
Line a 12 x 17 sheet pan with baking parchment or with a silicone pan liner. Drizzle the 2 tablespoons oil onto the parchment and spread it over the surface. Working gently, scrape the dough into the prepared pan. Try to degas it as little as possible. Drizzle the herb oil over the surface of the dough, creating dimples and pockets all over the surface for the oil to fill. Do not press the dough outward toward the edges of the pan; instead, simply press downward at only a slight angle toward the edges. The dough will probably fill the pan a little more than half full before it begins to become elastic and spring back toward the center. When this occurs, stop pressing, and let the dough relax for 15 minutes. Repeat the dimpling process, beginning at the center and gradually working out toward the edges of the pan. Try to keep the dough somewhat even across the top. Let it rest again for 15 minutes. Repeat the dimpling; this time the dough should have stretched to fill the pan (don't worry if it doesn't quite reach the corners, as it will continue to expand as it rises). Let the dough rise at room temperature for 2-3 hours, or until doubled.
Bake the focaccia:
Preheat the oven to 500°F (260°C). Just before baking, sprinkle the salt evenly over the top of the dough. Place the sheet pan on the middle shelf of the oven, then immediately lower the temperature to 450°F (200°C). Bake for 20 minutes, then rotate the pan 180 degrees. Continue to bake for 10 to 20 minutes longer or until both the top and underside are golden brown and slightly crisp. Remove the finished focaccia from the oven and immediately transfer it to a cooling rack, removing the paper as soon as it is cool enough to handle. Cool for at least 20 minutes before cutting and serving.