Foolproof Sheet Pan Focaccia Recipe
Homemade focaccia is easy and so rewarding with this enormous sheet pan recipe. With a slightly crispy crust and fluffy interior, this Italian Focaccia Recipe is the perfect bread recipe for a crowd. Your sandwiches, soup and salad are going to smile.
Servings 16 large pieces
Ingredients
- 1 ¾ cup warm water 105°
- 2 ¼ teaspoons active dry yeast
- 1 Tablespoon sugar
- 4 ⅓ cup all-purpose flour plus 1/4 cup or so for kneading
- ⅓ cup olive oil plus ½ cup for the pan
- 1 Tablespoon kosher salt
- flaked sea salt
Topping Options
- tomatoes
- sun-dried tomatoes in oil drained
- chopped fresh rosemary
- garlic salt
- fresh figs and prosciutto
- cured Italian olive
For the brine
- ⅓ cup water
- 2 teaspoons kosher or sea salt
Instructions
Proof #1
- In a large mixing bowl, add the warm water and sprinkle over the yeast. Stir lightly. Add the sugar and let side until bubbly for about five minutes.
- Layer the flour, olive oil and salt in that order. [see note below]
- Mix by hand with a wooden spoon or by machine (with a paddle attachment) until all the flour is mixed together. The dough will come away from the sides of the bowl in the mixer.
- Turn the dough out to a floured surface. The dough will be very wet which is fine. Knead it together for about 4-5 minutes until the dough is fairly smooth. Flour the dough as needed with the extra 1/4 cup of flour.
- Pour the dough into a mixing bowl wiped with a little drizzle of olive oil turning over to coat the underside.
- Cover with plastic wrap or a clean dish towel and place into an unheated oven or warm place to rise for up to 3 hours until doubled in size. [see note below]
Proof #2
- Preheat the oven to 425°.
- Pour 1/2 cup of olive oil into a large sheet pan that measures approximately 12" x 17". Tilt the pan to evenly distribute the oil.
- Mix the water and salt together in a small bowl and set aside.
- After the first proofing, pour the dough into the oil-lined pan and using your fingers spread out to the sides of the pan. This might take a little effort. If it keeps springing back, let it rest for a bit and get comfy. It'll eventually go where it's supposed to with your encouragement!
- Angle your fingers like you're typing on keyboard into the dough making small holes through to the pan. Don't worry - this will create the classic focaccia dimples and as the bread proofs the second time.
- Pour the salt water brine over the dough filling the holes. Let the dough sit for 45 minutes with the brine on it.
- Bake in a preheated 425° oven for 25-30 minutes until crispy and fluffy.
- Cool for a few minutes before slicing. Sprinkle with additional flaky salt if desired. Serve at room temperature.
Notes
Best made the same day or the day before and reheated
Salt + Yeast Note
The salt needs to be added last so that it doesn't impede the yeast from doing its job.
Rising Time
I have made this with great success in as little as 1 1/2 hours for the first proof. It isn't as fluffy but is still really good!
Reheating Instructions:
Reheat in a 350° oven directly on a rack until crispy about 5-8 minutes. Or place in a toaster.
To Freeze
Slice and wrap in parchment paper (once cooled) and then plastic wrap. Place into a ziploc and freeze for up to three months.
