Golden Dimpled Focaccia Slab
A thick slab of focaccia with a deeply dimpled, golden top and a tall, airy crumb underneath, built from a slow two-stage rise.
Most focaccia I see comes out thin and dense, so this version leans on a long rise and a generous pour of olive oil to get real height. Two rises, one in the bowl and one in the pan, give the yeast time to build the structure that holds all those air pockets. Slice it into bars for sandwiches or serve alongside a bowl of soup.
Ingredients
Method
Tap a number to mark a step doneWhisk the warm water, instant yeast, and sugar together in a large bowl, then let it stand 5 minutes until the surface turns foamy.
Stir in the bread flour and kosher salt until a shaggy, sticky dough forms, then cover the bowl and let it rise 2 hours until doubled.
Pour 3 tablespoons of the olive oil into a 9x13 inch pan, turn the risen dough into it, and fold the dough over itself a few times to coat it evenly.
Cover the pan and let the dough rise 1 hour at room temperature, until it looks puffy and nearly fills the pan.
Preheat the oven to 450F, drizzle the remaining olive oil over the dough, and press deep dimples across the entire surface with oiled fingertips.
Sprinkle flaky sea salt over the top and bake 25 minutes until the crust is deep golden brown and springs back when lightly pressed.
Cool the focaccia in the pan for 15 minutes before slicing it into squares or long bars for serving.
Kitchen note
Resist the urge to skimp on the olive oil in the pan; it is what fries the bottom crust golden and keeps the crumb tall and airy.
