Weekend Bake: Mastering Two-Day Focaccia

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Every focaccia lover should make this weekend focaccia recipe. This 80% hydration dough is made in a stand mixer and rested in the refrigerator for two days to develop great flavor and texture before cooking. The result is a bubbly, airy, and complex flavor that's great when paired with vegetables and meats or served as an appetizer.

This focaccia uses a small amount of yeast, only 1/4 tsp. The reason is that the combination of rests, folds, and two-day fermentation is enough for the yeast to do its job. Too much yeast and too many big bubbles do not always result in the best texture and taste! Less is more if you have the time.

Do you need to cook focaccia over several days? No! You could make it in a single day, but the results are much better when given the chance to ferment overnight. This recipe can also be adapted to a 24-hour focaccia by cooking it on Saturday instead of Sunday, as suggested in the recipe.

This focaccia recipe is a blank canvas for whatever toppings you enjoy. We are just using olive oil and salt here to keep it simple for sandwiches. You could add halved cherry tomatoes, green olives, and other spices like oregano.

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Equipment

This recipe is designed using a stand mixer. Recipe coming soon by hand!

• Stand Mixer (with dough hook)

• Food Scale

• Non-Stick Baking Pan (9x13 or 12x12)

• Silicone Spatula

• (Optional) Dough Whisk

Ingredients

Quantities are in metric by default for higher accuracy and predictability. The conversion to tsp/tbsp and cups is available in parenthesis.

• 500g (~4 cups) of bread flour or all-purpose flour

• 400ml (1 2/3 cups) of lukewarm water, about 90-100F

• 1/4 tsp of Instant Yeast

• 20g (4 tsp) of Extra Virgin Olive Oil

• 10g (2 tsp) of Kosher Salt

You'll use more olive oil in the pan and on top of the dough, and add flakey salt before baking. If you use Active Dry yeast, bloom it in the water with 5g (1 tsp) of sugar or honey for a few minutes, until frothy.

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Two-Day Focaccia

This is a two-day recipe, starting Friday afternoon and ending Sunday morning. The idea is to bake the bread and have it for a weekend lunch.

Makes: 1 Focaccia | Prep: 3.5 Hours | Total Time: ~6 hours

Friday

Prep and bulk fermentation.

1. Start the Dough: In a stand mixer, combine 500g (4.15 cups) of flour with 1/4 tsp of instant yeast. Mix these dry ingredients well — remember, instant yeast does not need pre-activation!

2. Hydrate the Flour: Slowly add 400ml (1 + 2/3 cups) of lukewarm water (about 90°F or 32°C) to the flour mixture. Use the dough hook attachment to mix until just combined. You can also mix using wet hands or a spatula if preferred.

3. Initial Rest: Cover the bowl and let the dough rest for 30 minutes to improve the texture of your focaccia. If pressed for time, you may skip this step, but it’s recommended for best results.

4. Add Oil and Salt: Add 20g (4 tsp) of extra virgin olive oil and 10g (2 tsp) of kosher salt into the dough.

5. Mix the Dough: Mix on low for 5-7 minutes with the dough hook. Pause occasionally to scrape down the sides of the bowl, ensuring even mixing. The dough should be smooth and slightly elastic when done.

6. First Rest: Transfer the dough to a clean bowl, cover, and let it rest for 30 minutes.

7. First Coil Fold: Wet your hands and perform a coil fold by lifting and folding the dough onto itself repeatedly until the dough begins to detach from the sides. Turn the dough 90 degrees and repeat. Cover and let rest for another 30 minutes.

8. Second Coil Fold: Repeat the coil folding process. The dough should feel stronger and smoother.

9. Bulk Fermentation: Allow the dough to rest at room temperature for 1-2 hours.

10. Overnight Fermentation: Transfer to the refrigerator for two days.
    

How to do a basic coil fold

Sunday

Final proof and bake.

1. Prepare the Baking Dish: Coat a non-stick baking dish with 1 tbsp of extra virgin olive oil, ensuring the base and sides are well-greased.

2. Shape the Dough: Remove the dough from the refrigerator. With wet hands, gently lift and place it in the prepared dish. Coat the dough in the oil, then stretch gently to fit the dish.

3. Final Proof: Cover the dough and let it proof at room temperature for about two hours. During this time it will fill into the baking dish.

4. Pre-bake Seasoning: Drizzle another tablespoon of olive oil over the dough. Use your fingers to spread the oil and then dimple the dough by pressing down gently with all your fingertips. Sprinkle generously with flaky sea salt.

5. Bake the Focaccia: Preheat your oven to 425°F (220°C). Position an oven rack in the center. Bake the focaccia for 10 minutes, rotate the dish 180 degrees, and continue baking for another 8-10 minutes until golden brown.

6. Cool and Serve: Once baked, remove the focaccia from the oven and transfer it to a cooling rack. Allow it to cool for 10-25 minutes before slicing. Serve warm and enjoy with friends!

Cross section!

FAQ

Can I use active dry yeast instead of instant yeast for this recipe?

Yes, you can use active dry yeast instead of instant yeast. The substitution ratio is generally 1:1. However, active dry yeast needs to be activated before use. Dissolve the active dry yeast in a small portion of the lukewarm water from the recipe, and let it sit for about 5-10 minutes until it becomes frothy, before adding it to the flour. This step ensures that the yeast is alive and active, which is crucial for the rise of your focaccia.

What if my dough doesn't rise during the bulk fermentation?

Can I add toppings to my focaccia before baking?

What if I don't have a nonstick baking dish?

What internal temperature should Focaccia reach while cooking?

Notes

• The salt and oil are added to the base dough after the initial rest because the yeast will die if it has direct contact with the salt. Never mix them!

Nutrition Facts

• One focaccia makes about 16 slices of about 47g each.

• Calories: 150, protein: 4g, fat: 4g, carbs: 23g.