Focaccia

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 4
   Generously oil a 30×40 cm pan with olive oil, spread the dough in it with your hands all the way to the corners, and Let rise another 20–30 minutes.

   ⚙ ProofingPlastic wraporKitchen towelBaking pan

   💡Generous oil in the pan gives a crisp, almost fried bottom. Don't skimp on it.
2. 5
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 6
   Press your fingertips all over the dough to make deep dimples.

   💡The deep dimples are the heart of focaccia: press until your fingers almost touch the pan. The oil pools in them, and the dough rises around them in waves.
4. 7
   Drizzle the olive oil so the dimples fill up.
5. 8
   Arrange the coarse salt on the dough.
6. 9
   Bake 20–25 minutes, until the focaccia is golden and crisp underneath.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.