Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
37
High
Nutrition per serving
Calories305.9 kcal (15%)
Total Fat7.9 g (11%)
Carbs50.9 g (20%)
Sugars0.9 g (1%)
Protein6.8 g (14%)
Sodium489.1 mg (24%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
512gall-purpose flour
or bread flour
10gkosher salt
8ginstant yeast
see notes above if using active dry
455gwater
lukewarm, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
4 tablespoonsolive oil
divided, sometimes confit oil
Toppings we've done
Instructions
Step 1
Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and let rise for 1.5-2 hours. (note: Benny uses a spoon)
Step 2
Line two 8- or 9-inch pie pans or a 9×13-inch pan (see notes above) with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: we just use olive oil, the glass pan is a bit tricky tho. The website recommends butter for glass pans).
Step 3
Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 30 mins.
Step 4
Set a rack in the middle of the oven and preheat it to 425°F. If using toppings, sprinkle/place it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan). Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.
Step 5
Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
