the best (and easiest) focaccia ever
plus a spring farm update
It was a BIG week here at the farm… our first seeds + seedlings of the season are officially in the ground! Earlier this week, we seeded our carrots and sugar snap peas, and yesterday we got our first round of kale and swiss chard planted in our tunnels.
We have two caterpillar tunnels on the farm, which are passively heated by the sun and allow us to get a jump start on the season and plant spring greens early, before we would be able to plant them outside. In the next week or two, we’ll fill the other rows in the tunnels with radishes, turnips, lettuces, arugula, baby kale etc… and then in early March, we will plant a big round of spring veggies in our main outdoor growing areas. Our Spring CSA starts the first week in April (t-minus 6 weeks away), so the countdown is ON to get these veggies growing so that we have heaps of veggies to fill our CSA members’ boxes.
So ready or not, spring is officially kicking into gear, and I’m bringing y’all along for the ride!
In other news, I *know* I’m a bit late to the game, but I’ve recently hopped on the sourdough train, and I’m HOOKED. I’m still totally new to sourdough, so I’m definitely am not qualified to share my own sourdough recipe yet (I’ve been using this recipe/method) – BUT while I’ve got bread on the brain, today I’m sharing one of my most requested recipes… focaccia bread!
I make focaccia for all of my workshops and classes here at the farm, and it’s always a hit. BONUS - it’s incredibly easy to make, no kneading or complicated steps required (keep reading for the full recipe).
Let's be honest – focaccia bread is always a crowd pleaser. A good focaccia is nice and salty, with a crunchy exterior, pillowy soft interior, and is perfect for dipping in olive oil, slathering with butter, sopping up a succulent sauce, or slicing into slabs and making a seriously luxurious sandwich.Â
The recipe I use is from a beloved (and now closed) Brooklyn based sandwich shop, Saltie, and I learned about it thanks to food writer Luisa Weiss, aka The Wednesday Chef. Though the dough does need 8-24 hours to slowly rise in the fridge, it comes together super easily and requires no kneading whatsoever.
In the recipe below, I’ve included some photos of what to look for when it comes to proofing the dough (ie, allowing it to rise and double in size). I find that the visual cues really help if it’s the first time you are making this bread!
See below for the full recipe, and you’ll also find a one-page PDF version for easy printing.
No-Knead Focaccia Bread
No-Knead Focaccia Bread
INGREDIENTS
6 1/4 cups all purpose flour (750 grams)
2 tablespoons kosher salt
1 teaspoon instant yeast (I like to use Fleishman’s brand)
3 1/2 cups warm water
1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
Flaky sea salt
PREPARATION
In a large bowl, whisk together 6 ¼ cups (750 grams) flour, 2 tablespoons kosher salt, and 1 teaspoon instant yeast. Add 3 ½ cups warm water (the ideal temp is around 100F-120F) to the flour mixture and stir briskly for one minute with a sturdy wooden spoon until all the flour is incorporated, and a wet, sticky dough forms – it should be the consistency of a wet porridge. See photo below.
Pour ¼ cup olive oil into a second large bowl. Transfer the focaccia dough to the bowl, then use your hands to scoop oil from the sides over the top of the dough, and cover the bowl tightly with plastic wrap. Place the bowl on the counter in a warm spot and let the dough rise until it has doubled in size and is nice and bubbly. This usually takes 1-2 hours, but will depend on the environment in your kitchen. See photos below.
Line a 18 x 13-inch rimmed baking sheet with parchment and drizzle the parchment with a few glugs of olive oil. When the dough in the bowl has doubled in size, gently pour it onto the parchment-lined baking sheet, using your hands to spread the dough out on the sheet.
Place the baking sheet in a warm place and let it rise until it about doubles in bulk. Again, the rising time will vary – usually this second rise takes another 1-2 hours in my kitchen. When the dough is ready, it should have a fluffy feeling with lots of bubbles on the surface. See photos below.
About 30 minutes before you're ready to bake, preheat your oven to 450° F.
After the dough is finished rising in the baking sheet, use your fingertips to make indentations in the dough (you'll feel like you're playing the piano). Dimple the entire dough and then drizzle the top of the dough with olive oil. Sprinkle evenly with flaky sea salt.
Bake for 15 minutes, then open the oven and rotate the pan to ensure even baking. Bake for another 12-15 minutes, until the top of the focaccia is golden brown.Â
Remove bread from the oven and transfer to a wire rack to cool. Enjoy!
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