This pan focaccia uses a soft, sticky dough and a generous coating of olive oil. Give it time to rise until puffy rather than relying only on the clock; a cool kitchen can slow the dough. Makes one 9-by-13-inch pan, about eight servings.
Serves: 8
Prep: 20 minutes, plus 1 hour 30 minutes rising
Cook: 25 minutes
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 teaspoon fine salt
- 1 1/4 cups warm water
- 3 tablespoons olive oil, plus more for the pan
- 1 pint cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives, halved
- 1 teaspoon chopped rosemary
- 1/2 teaspoon flaky salt
Method
- Stir flour, yeast, and fine salt in a large bowl. Add warm water and 2 tablespoons olive oil; mix until a sticky dough forms.
- Cover and let rise in a warm place for about 1 hour, until doubled and bubbly.
- Oil a 9-by-13-inch pan generously. Scrape the dough into the pan and turn to coat. Gently stretch toward the corners, rest 15 minutes, then stretch again.
- Heat the oven to 425°F. Press fingertips into the dough to make deep dimples. Arrange tomatoes and olives over the surface and drizzle with remaining oil.
- Sprinkle with rosemary and flaky salt. Bake for 22 to 27 minutes, until deeply golden at the edges and cooked through in the center.
- Cool in the pan for 10 minutes, then lift out and slice.
Variations
Use thinly sliced red onion instead of olives or add 1/2 teaspoon dried oregano. If the dough resists stretching, cover and rest it for another 10 minutes.
Storage and reheating
Keep cooled focaccia covered at room temperature for 1 day or refrigerate for up to 3 days. Reheat pieces in a 350°F oven until warm.
Use the breakfast prep guide for early starts and weekly breakfast grocery list when planning a bake. Add flour and toppings to the Lucru Home grocery list.
