If you’ve always wanted to make homemade bread but have been overwhelmed by the idea, start here. Focaccia is the most beginner-friendly bread there is and this one is infinitely so. That’s because all that’s required of you is to stir a few things together in a bowl. Let this tousled dough rest for a couple of hours, then toss it in the fridge to rest some more. Although most bread recipes come with a strict timetable, this one doesn’t. Leave it in the fridge for as little as 8 hours and as long as 48—it will be ready and waiting for you!
Whole-Wheat Skillet Focaccia [Vegan]
- 2 cups (256 g) all-purpose flour
- 1 cup (128 g) whole-wheat flour
- 1 1/2teaspoons kosher salt
- 1 teaspoon instant yeast
- 1 1/4cups (300 ml) lukewarm water
- 4 tablespoons (60 ml) extra virgin olive oil, divided
- 1 tablespoon (3 g) coarsely chopped fresh rosemary leaves
- Flaky sea salt
- In a large bowl, stir together the all-purpose flour, whole-wheat flour, kosher salt, and yeast to combine. Add the water and 2 tablespoons (30 ml) of olive oil and stir until a shaggy dough forms. Using your hands, knead the dough a few times to ensure no dry flour remains and form it into a rough ball.Cover the bowl tightly with plastic wrap. (Note: If the plastic wrap doesn’t adhere well to the bowl you’re using, use an elastic band to ensure it’s tightly sealed.) Let rest at room temperature for 2 hours.
- After 2 hours, transfer the bowl of dough to the refrigerator and chill for at least 8 hours and up to 48.When ready to bake, preheat the oven to 425F (220C). Drizzle 1 tablespoon(15 ml) of olive oil into a 10-or 12-inch (25 or 30 cm) cast iron or other oven-safe skillet.Note:You can also bake the focaccia in an8-or 9-inch (20 or 23 cm) round cake pan or 8-inch (20 cm) square baking pan.
- Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared skillet. Turn to coat the dough in the oil, then gently flatten it into a round disk, about 1 inch (2.5 cm) thick. The dough will not reach the edges of the skillet. Cover the skillet with plastic wrap and let rest for 10 minutes.
- Using your hands, gently stretch the dough all the way to the edges of the skillet.Cover and let rest until puffed and slightly risen, 20 to 25 minutes more.
- Press your fingertips firmly into the dough, pushing straight down to the bottom of the pan, in random spots to dimple the surface all over. Drizzle the remaining 1 tablespoon (15 ml) of olive oil over the dough so it pools in some of the indentations. Sprinkle with rosemary and a generous pinch of flaky sea salt.
- Bake the focaccia until lightly golden brown, 20 to 25 minutes. Transfer the skillet to a wire cooling rack and let the focaccia cool for 10 to 15 minutes before slicing into it straight from the skillet, or sliding a flat spatula underneath and transferring it to a cutting board. Focaccia is best eaten warm, but it is also good at room temperature. If the crust gets too soft, reheat it in a 350F(180C) oven to crisp it up.
Although this focaccia is best servedfresh, it also freezes like a dream. Sliceit, slip into a zip-top freezer bag orairtight container, and toss it in thefreezer for up to 1 or 2 months. Whenyou need it, grab a wedge or two, let itdefrost at room temperature, and thenreheat it in a 350F (180C) oven untilwarmed through. For Toppings: Fresh rosemary is a classic topping for focaccia, but it’s really just the beginning. Once you’ve gotten comfortable with this recipe, go ahead and experiment. Here are a handful of favorite toppings. Try them alone or feel free to mix and match: • Any other hard herb, like oregano or thyme • Roasted garlic, cloves or thin roasted red onion wedges • Thinly sliced lemon wheels • Seeds like cumin, fennel, poppy, or sesame • Pitted, coarsely chopped olives• Spice blends like dukkah, za’atar, or even everything bagel seasoning