Ultra Bubbly Homemade Focaccia Bread (Plus An Easy Sandwich)
About this recipe
This Ultra Bubbly Homemade Focaccia Bread is not just any bread; it's a light, airy delight that serves as the perfect base for a delicious sandwich. The process is surprisingly simple and allows for days of flavor development, making it a great choice for meal prep or entertaining.
Joshua Weissman’s approach emphasizes minimal hands-on time and maximum flavor, ensuring that even novice bakers can achieve impressive results. With just a few key ingredients and techniques, you can create focaccia that rivals your favorite bakery.
Ingredient notes
- For a sourdough version, substitute 150g of mature sourdough starter for the instant yeast.
Tips from Joshua Weissman’s video
- Mix the dough for a total of 20 minutes: 10 minutes on low speed, then 10 minutes on medium-low after adding salt.
- Use the 'slap and fold' technique for about 2 minutes to develop the dough's structure before refrigerating it.
- When stretching the dough into the pan, be gentle to retain as much gas as possible for that bubbly texture.
Good to know
- How long does it take to make this focaccia?
- The total time for this focaccia is 72 hours, which includes 48 to 72 hours of refrigeration for flavor development.
- What temperature should I preheat the oven to?
- Preheat your oven to between 500°F to 550°F for optimal baking.
- Can I use fresh yeast instead of instant yeast?
- Yes, you can use fresh yeast as a substitute for instant yeast.
- What toppings can I add to the focaccia before baking?
- You can add toppings like za'atar, flaky salt, or any other flavorings you prefer.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl or stand mixer, combine 825g of bread flour and 150g of whole wheat flour until thoroughly mixed.
- 2
Heat 830g of water to around 100°F (37°C) and dissolve 7g of instant yeast in it.
- 3
Using the dough hook attachment, mix the flour and water mixture on low speed for 10 minutes, scraping down the sides as needed.
- 4
After 10 minutes, add 20g of fine sea salt and increase the mixer speed to medium low, mixing for an additional 10 minutes.
- 5
Add 30g of extra virgin olive oil and mix for an additional 3 to 5 minutes until incorporated.
- 6
Dump the sticky dough onto an unfloured work surface and perform the 'slap and fold' technique for about 2 minutes until smooth and less sticky.
- 7
Place the dough in a greased 3 to 4 quart container or a 9x13 inch baking pan, cover with greased plastic wrap, and refrigerate for 48 to 72 hours.
- 8
On baking day, preheat your oven to 500°F to 550°F.
- 9
Spritz a baking sheet with spray oil and drizzle with olive oil. Carefully pull the dough from the container, keeping as much gas in as possible, and stretch it into a rough rectangle to fit the pan.
- 10
Cover the dough with another baking tray and wrap in plastic wrap. Let it sit at room temperature for 2 to 3 hours.
- 11
Once risen, drizzle the dough generously with olive oil and add desired toppings such as za'atar and flaky salt.
- 12
Bake in the preheated oven for 20 to 25 minutes or until golden brown and charred to your liking.
- 13
Remove from the oven and let cool on a wire rack to prevent sogginess.
Heads up — we had to guess a little:
- The total time includes the refrigeration period of 48 to 72 hours for the dough.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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