Uploaded August 2023 | Updated September 2026, 4 hours ago
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This is an ancient bread-making strategy. It employs a process known as autolyse, wherein the flour is allowed to sit wet for an extended period of time, during which it develops gluten without kneading. The dough generally remains slack and might seem slightly on the wet side if one were to try to knead it. The dough gets baked in a thoroughly oiled pan, from which it takes its shape. We used a roughly 9x13 pan, a quarter-sheet pan. Using a half-sheet would result in a thinner bread which would probably still make sandwiches, and would definitely be better for making a focaccia with a lot of toppings to be treated somewhat like a pizza.
Focaccia can be garnished with a lot of different sorts of things. Minimally, it might just be sea salt or sea salt and rosemary. In our video we also used basil, garlic cloves, olives and asiago cheese. Some also use slices of mozzarella, slices of tomato or even tomato sauce.
Leftover bread is generally good for two or three days, considering how much oil is incorporated into the dough. Freeze any portions not to be eaten that day, and they’ll be good for a month or two. It thaws in about an hour.
Makes 8 portions in a small pan, or 16-20 in a large pan.
Equipment:
• stand mixer (recommended but not necessary)
• a large bowl which will fit in the fridge and contain the risen dough (4-6 qt)
• 9x13 metal baking pan, or larger
Ingredients:
5 cup AP flour
2 1/2 cup warm water
2 tsp honey or maple syrup
2 tsp instant dry yeast
5 tsp kosher salt Diamond Crystal; if using Morton’s use 1 Tbsp
6 Tbsp olive oil
4 Tbsp butter
2-8 cloves garlic whole, or cut into large chunks
2-8 ea olives pits removes
1-2 Tbsp rosemary leaves preferrably fresh; other garden herbs may also be used
1-2 Tbsp Parmesan or similar any aromatic hard cheese of your choice will work
Procedure:
1. Combine the flour, salt, yeast, honey and water until thoroughly mixed.
2. Oil the dough with 4 Tbsp of the olive oil and refrigerate overnight (12 hr) until it doubles in size.
3. Butter the pan liberally, and then pour 1 Tbsp of oil into the middle.
4. Punch down the dough by folding it in half in different directions two or three times.
5. Spread the dough out evenly into the buttered pan atop of the pool of olive oil.
6. Preheat the oven to 450F.
7. Oil the top of the dough and allow to double in size in a warm place.
8. Poke down the dough with the last of the oil and apply the garnishes.
9. Bake the bread in the center of a 450F oven for 20-30 minutes.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
This is an ancient bread-making strategy. It employs a process known as autolyse, wherein the flour is allowed to sit wet for an extended period of time, during which it develops gluten without kneading. The dough generally remains slack and might seem slightly on the wet side if one were to try to knead it. The dough gets baked in a thoroughly oiled pan, from which it takes its shape. We used a roughly 9x13 pan, a quarter-sheet pan. Using a half-sheet would result in a thinner bread which would probably still make sandwiches, and would definitely be better for making a focaccia with a lot of toppings to be treated somewhat like a pizza.
Focaccia can be garnished with a lot of different sorts of things. Minimally, it might just be sea salt or sea salt and rosemary. In our video we also used basil, garlic cloves, olives and asiago cheese. Some also use slices of mozzarella, slices of tomato or even tomato sauce.
Leftover bread is generally good for two or three days, considering how much oil is incorporated into the dough. Freeze any portions not to be eaten that day, and they’ll be good for a month or two. It thaws in about an hour.
Makes 8 portions in a small pan, or 16-20 in a large pan.
Equipment:
• stand mixer (recommended but not necessary)
• a large bowl which will fit in the fridge and contain the risen dough (4-6 qt)
• 9x13 metal baking pan, or larger
Ingredients:
5 cup AP flour
2 1/2 cup warm water
2 tsp honey or maple syrup
2 tsp instant dry yeast
5 tsp kosher salt Diamond Crystal; if using Morton’s use 1 Tbsp
6 Tbsp olive oil
4 Tbsp butter
2-8 cloves garlic whole, or cut into large chunks
2-8 ea olives pits removes
1-2 Tbsp rosemary leaves preferrably fresh; other garden herbs may also be used
1-2 Tbsp Parmesan or similar any aromatic hard cheese of your choice will work
Procedure:
1. Combine the flour, salt, yeast, honey and water until thoroughly mixed.
2. Oil the dough with 4 Tbsp of the olive oil and refrigerate overnight (12 hr) until it doubles in size.
3. Butter the pan liberally, and then pour 1 Tbsp of oil into the middle.
4. Punch down the dough by folding it in half in different directions two or three times.
5. Spread the dough out evenly into the buttered pan atop of the pool of olive oil.
6. Preheat the oven to 450F.
7. Oil the top of the dough and allow to double in size in a warm place.
8. Poke down the dough with the last of the oil and apply the garnishes.
9. Bake the bread in the center of a 450F oven for 20-30 minutes.
Music: bensound.com/royalty-free-music
