Bubbly Focaccia with Open Crumb in a 9x13 Pan
This Bubbly Focaccia is designed to have an open crumb with large bubbles. It is a high-hydration dough made with high-protein bread flour and coil folds to develop strength.
Servings: 1 loaf
Calories: 1952kcal
Ingredients
- 425 g warm water 2 cups less 2 tablespoons
- 7 g honey 1 tsp
- 7 g instant yeast 1 standard packet
- 30 g extra virgin olive oil 2 tablespoons
- 10 g salt 2 scant teaspoons
- 455 g bread flour 3¼ cups
Instructions
- In a large bowl, add the warm water (ensure that it is not too hot) and the honey and stir to dissolve. Add the yeast, extra virgin olive oil, and salt, and stir. Add the bread flour and mix to combine until all of the flour is incorporated. This can be done with a bowl scraper, a spoon, or your hands.
- Cover the bowl and let it sit in a warm place for 20 minutes. You will do 1 set of stretch and folds and 3 sets of coil folds, each spaced out by 20 minutes.
- Do 1 set of stretch and folds. To do this, wet your hands. On one side of the bowl, grab a section of the dough and gently pull it up and fold it over the remaining dough in the bowl. Turn the bowl slightly and repeat, going around the bowl until all of the dough has been worked in this way, about 6-8 times. Cover and let rest for 20 minutes.
- Do a set of coil folds. To do this, wet your hands and using both hands (one hand on either side), pick up the middle of the dough, letting both sides stretch towards the bowl as you pull upwards. Once all of the dough has released from the bowl, fold it over onto itself. Turn the bowl 90 degrees and repeat. Cover and let rest for 20 minutes.
- Do the second set of coil folds. Cover and let rest for 20 minutes.
- Do the third set of coil folds.
- Drizzle 1-2 tablespoons of extra virgin olive oil in a 9x13 metal baking dish. Coat the bottom of the dish and use a pastry brush or your hands to coat the sides.
- Place the dough into the oiled dish. Gently stretch out the dough to encourage it towards the corners and edges. It does not need to go all the way to the edges as it will fill out the dish as it rises.
- Cover the dough and let it rise for 1 hour, or more if needed. If your kitchen is on the cooler side, it may take longer.
- 30-40 minutes before you are ready to bake, preheat the oven to 450°F.
- Drizzle the loaf lightly with olive oil. Wet your hands and press dimples into the dough, pressing all the way down. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes. The loaf should be a medium to deep golden brown color on the top to ensure that it has fully baked.
Notes
- Measurements: This recipe is best made by measuring the ingredients in grams. While measurements are provided in cups and teaspoons (if you don't have a scale), methods for measuring flour in a cup are not universal or standardized, which produce variable results when baking.
- Water to Prevent Sticking: Rinsing or dipping your hands in water before handling the dough helps to prevent the dough from sticking to your hands. Do not add more flour.
- Rising: Letting the dough rise in a warm place will shorten the rise time. This can be done in front of a sunny window, on the back of a preheated oven, or in a microwave with a cup of boiling water in the microwave next to the dough (do not microwave).
- Oven Temperature: All ovens are different, some run hotter or colder, and some take upwards of 30 minutes to fully preheat (even when the oven indicates it has preheated), and some maintain their heat differently. Watch the bread to ensure that it has the right amount of color before pulling it out.
- Room for Error: There is definitely room for error with this recipe. Even if you were to not work the dough at all (and just did an initial rise, and a second rise in the pan) you will still get a very tasty airy focaccia. However, doing the stretch and folds and coil folds creates larger bubbles and a stronger structure, rather than lots of little bubbles.
Nutrition
Calories: 1952kcal | Carbohydrates: 339g | Protein: 57g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Sodium: 3911mg | Potassium: 527mg | Fiber: 13g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 4mg
