FeaturedFrom June's library

Focaccia

Name: Focaccia
Yield: 8
Ingredients: 3 cups (375 g) bread flour or all-purpose flour; 2 tsp instant yeast; 2 tsp kosher salt; 1⅓ cups (320 ml) warm water; 5 Tbsp olive oil, divided; Flaky salt and rosemary for the top

Olive-oily, dimpled focaccia, risen in the oven on Proof.

Prep: 20 min + 2 hr rising
Cook: 20–25 min
Serves: 8

Photo: June · juneoven.com

Ingredients

Serves 8

Steps

1
Stir the flour, yeast and salt together, add the water and 1 Tbsp oil and mix into a shaggy, sticky dough. No kneading needed.
2
Cover the bowl.
3
Oven
Proof about 1 hour, until doubled
Proof 85°FTimer 1 hMiddle shelf
4
Pour 3 Tbsp oil into the June pan or a 9×13 pan. Turn the dough into it and gently stretch it toward the corners. If it springs back, wait 10 minutes and stretch again.
5
Oven
Proof 30 to 45 minutes more, until puffy
Proof 85°FTimer 30 min, check up to 45 minMiddle shelf
6
Take the pan out of the oven.
7
Oven
Preheat on Bake, 425°F, middle shelf
Bake 425°FPreheatTimer 20 min, check up to 25 minMiddle shelf
8
Drizzle the last 1 Tbsp oil over the dough, press deep dimples all over with oiled fingers, and sprinkle with flaky salt and rosemary.
9
Oven
Bake 20 to 25 minutes, until deep golden
Same cook as step 7: the timer starts once the food goes in.
10
Cool for 10 minutes in the pan, then move to a rack.

Tips and notes

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.