Pan Focaccia (Savory or Sweet)

Name: Pan Focaccia (Savory or Sweet)
Prep time: 20 min
Cook time: 25 min
Total time: 3 h
Yield: 12 servings
Cuisine: Italian
Ingredients: 4 cups (500 g) bread flour; 2 cups (450 g) warm water, about 100°F; 2 1/4 teaspoons (1 packet) instant yeast; 2 1/2 teaspoons Diamond Crystal kosher salt (1 1/2 tsp if Morton); 1 teaspoon honey; 1/2 cup good olive oil, divided; Toppings of choice (see variations)

A simple high-hydration olive oil dough that bakes up with a crackly, golden, almost-fried bottom and a soft, open, chewy crumb. One base dough with savory or sweet toppings.

Golden dimpled focaccia in a 9x13 metal pan, half rosemary and flaky salt, half cinnamon sugar with glaze drizzle

12 servings

By Brandon Carroll

Yield: 12 servings

Prep: 20 minutes

Cook: 25 minutes

Total: 3 hours

Difficulty: Easy (mostly waiting)

Ingredients

4 cups (500 g) bread flour
2 cups (450 g) warm water, about 100°F
2 1/4 teaspoons (1 packet) instant yeast
2 1/2 teaspoons Diamond Crystal kosher salt (1 1/2 tsp if Morton)
1 teaspoon honey
1/2 cup good olive oil, divided
Toppings of choice (see variations)

Instructions

Stir the water, honey, and yeast, then add the flour and salt. Mix until no dry flour remains. Cover and rest 10 minutes.
Do 3 rounds of stretch-and-folds 10 minutes apart. With wet hands, lift one side, fold it over, turn the bowl, and repeat 4 times each round.
Pour 2 tbsp oil over the dough, cover, and rise 1 1/2-2 hours until doubled, or refrigerate 12-24 hours.
Pour 1/4 cup oil into a 9x13 metal pan. Tip the dough in and gently stretch it toward the corners. Rise 45-60 minutes until puffy and jiggly; cold dough needs longer.
Heat the oven to 450°F. With oiled fingers, dimple the dough to the bottom of the pan. Add the toppings and drizzle with the last 2 tbsp oil.
Bake 22-28 minutes, until deep golden on the top and bottom. Cool on a rack.

Variations

Savory, Classic: flaky salt, fresh rosemary, sliced garlic.
Savory, Lowcountry: sliced Vidalia onion, crumbled cooked sausage, pickled jalapeños, Parmesan for the last 5 minutes.
Savory, Tomato and olive: halved cherry tomatoes, Kalamata olives, oregano, flaky salt.
Sweet: use butter for half the final drizzle and only a light pinch of salt.
Sweet, Cinnamon sugar: 1/4 cup brown sugar and 1 tsp cinnamon over melted butter; vanilla glaze optional.
Sweet, Fruit: halved grapes or sliced peaches or apples, raw sugar, and honey. Bake at 425°F.
Sweet, Chocolate sea salt: dark chocolate chunks pressed into the dimples, plus flaky salt.

Notes: Use a metal pan, not glass. The overnight rise is optional but adds flavor. Best the same day. Keeps 2 days wrapped. Reheat 5 minutes at 375°F.