THICK Focaccia by thetessasmith

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THICK Focaccia

cook:

4 h 5 min

8 servings

This is a THICK and pretty dense focaccia. I personally like it this way so I can easily use it with sandwiches. The best part about this recipe is that you can go from start to finish in 3ish hours. Yes, focaccia in 3 hours. So with that being said, is it tradish? No. Is it delish? Yes.

Ingredients

• 2 1/4 tsp instant yeast (one pack)
• 2 tsp honey
• 2 1/2 cups lukewarm water (90ish degrees)
• 6 cups (720g. bread flour)
• 2 tsp salt
• 1/4 ish cup extra virgin olive oil
• Flaky salt

Directions

1.
Combine water, 2 tsp honey, and mixie mix to combine. Sprinkle the yeast on top and let sit for a couple minutes to ensure the yeast is active and blooming. If the yeast mixture never foams up, it may be dead so get some fresh yeast and start over! Orrrrr if you know your yeast is good just move on.
2.
In a large bowl add 6 cups (720g. bread flour) and 2 tsp salt, whisk to combine.
3.
Pour in the yeast and water mixture. And use your hands or a flexible bowl scraper to mix everything together until no dry spots remain. It’ll still seem a bit shaggy, clumpy, not smooth, you get the idea.
4.
Cover with a damp towel and let rise until doubled in size, about 60ish minutes.
5.
After your dough has doubled in size, do a series of stretches and folds. Wet one hand with filtered water and slip it under the dough, lift up to stretch, and fold it on top of itself. Rotate 90 degrees and repeat 3 times for a total of 4 stretches and folds.
6.
Let it rise again for another 45-60 minutes, or until doubled.
7.
Using either baking dish of your choice (either a 18in.x12in.x1in. or 9in.x12in.x 3in), coat the entire thing in olive oil and use your fingers to spread it around. Gently dump out your risen dough. Add some oil to your hands and encourage the dough to flatten and stretch out. The gluten will be a bit tight at this point, so just try to flatten it as much as possible. It will continue to spread as it puffs up.
8.
Cover and allow to rise undisturbed until it has puffed up, about 45ish minutes.
9.
Preheat your oven to 425F.
10.
Add some more oil to your hands and poke the dough all over.
11.
Add the toppings of your choice or nothing at all (garlic, onions, tomatoes, herbs, cheese, if you can think of it, it will probably work!), drizzle with more olive oil, sprinkle with flakey salt, and you are ready to go.
12.
Bake for 20 minutes, rotate so it gets evenly browned, and then cook for another 20-25 minutes depending on your desired crispy golden goodness level. You’re looking for very golden, very brown, very crispy.
13.
Remove from the oven and allow to cool in the pan for 10 minutes. Then remove it from the pan and allow to fully cool before cutting. If you can…
14.
ENJOY!

THICK Focaccia

thetessasmith

Cook

4 hr 5 min

This is a THICK and pretty dense focaccia. I personally like it this way so I can easily use it with sandwiches. The best part about this recipe is that you can go from start to finish in 3ish hours. Yes, focaccia in 3 hours. So with that being said, is it tradish? No. Is it delish? Yes.

Read more

8 servings

US

original

metric

Picture for THICK Focaccia

8 servings

US

original

metric

Ingredients

2 ¼ tsp instant yeast (one pack)

2 tsp honey

2 ½ cups lukewarm water (90ish degrees)

6 cups (720g. bread flour)

2 tsp salt

¼ ish cup extra virgin olive oil

Flaky salt

Directions

Step 1

Combine water, 2 tsp honey, and mixie mix to combine. Sprinkle the yeast on top and let sit for a couple minutes to ensure the yeast is active and blooming. If the yeast mixture never foams up, it may be dead so get some fresh yeast and start over! Orrrrr if you know your yeast is good just move on.

Step 2

In a large bowl add 6 cups (720g. bread flour) and 2 tsp salt, whisk to combine.

Step 3

Pour in the yeast and water mixture. And use your hands or a flexible bowl scraper to mix everything together until no dry spots remain. It’ll still seem a bit shaggy, clumpy, not smooth, you get the idea.

Step 4

Cover with a damp towel and let rise until doubled in size, about 60ish minutes.

Step 5

After your dough has doubled in size, do a series of stretches and folds. Wet one hand with filtered water and slip it under the dough, lift up to stretch, and fold it on top of itself. Rotate 90 degrees and repeat 3 times for a total of 4 stretches and folds.

Step 6

Let it rise again for another 45-60 minutes, or until doubled.

Step 7

Using either baking dish of your choice (either a 18in.x12in.x1in. or 9in.x12in.x 3in), coat the entire thing in olive oil and use your fingers to spread it around. Gently dump out your risen dough. Add some oil to your hands and encourage the dough to flatten and stretch out. The gluten will be a bit tight at this point, so just try to flatten it as much as possible. It will continue to spread as it puffs up.

Step 8

Cover and allow to rise undisturbed until it has puffed up, about 45ish minutes.

Step 9

Preheat your oven to 425F.

Step 10

Add some more oil to your hands and poke the dough all over.

Step 11

Add the toppings of your choice or nothing at all (garlic, onions, tomatoes, herbs, cheese, if you can think of it, it will probably work!), drizzle with more olive oil, sprinkle with flakey salt, and you are ready to go.

Step 12

Bake for 20 minutes, rotate so it gets evenly browned, and then cook for another 20-25 minutes depending on your desired crispy golden goodness level. You’re looking for very golden, very brown, very crispy.

Step 13

Remove from the oven and allow to cool in the pan for 10 minutes. Then remove it from the pan and allow to fully cool before cutting. If you can…

Step 14

ENJOY!

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