But really Samin Nosrat’s Ligurian Focaccia, originally seen on Netflix’s, Salt Fat Acid Heat, and then gratefully sourced at The Kitchn! All notes below…we’ve been the lucky testers of several versions already, who would have thought to brine bread?? – enjoy!
For the dough:
2 1/2 c. (600 g) lukewarm water (if substituting heritage flour at 20%, reduce water to 575 g)
1/2 t. (2.0 g) Fleishman’s Traditional active dry yeast (or 5.0 g fresh yeast)
2 1/2 t. (15 g) honey
5 1/3 c. (800 g) all-purpose Robin Hood flour (or as a variation, for a slightly nuttier taste, substitute up to 20% with freshly milled heritage flour, like Red Fife)
1 T. (15 g) Windsor (Morton’s) Kosher salt (or fine sea salt)
1/4 c. (50 g) extra-virgin olive oil, plus more for pan and finishing
Flaky salt for finishing (we use Maldon)
For the brine:
3/4 t. (5 g) Windsor (Morton’s) Kosher salt (or fine sea salt)
1/3 c. (80 g) lukewarm water
In a medium bowl, stir together water, yeast, and honey to dissolve. In a large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil. Stir with a rubber spatula until just incorporated, then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 6 to 8 hours until at least quadrupled in volume.
Spread 2 to 3 tablespoons of oil evenly onto an 18×13 inch rimmed baking sheet. When the dough is ready, use an oiled spatula to release it from the sides of the bowl and then pour it out onto the pan. Pour an additional 2 tablespoons of olive oil over the dough and spread it across the surface. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward (don’t press down on it). The dough will shrink elastically a bit, so let it rest 5 minutes and repeat stretching to the edges of the pan.
Adjust the oven rack to the center position and preheat oven to 450°F. If you have a baking stone, place it on the rack. Otherwise, invert another sturdy baking sheet and place it on the rack. Allow the baking sheet or stone to preheat with the oven.
Dimple the entire surface of the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine evenly over the dough to fill dimples. Continue to let the focaccia dough rise for 45 minutes until the dough is light and bubbly.
Sprinkle the focaccia surface with flaky salt. Bake for 18-20 minutes directly on top of the stone or inverted pan until the bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning the top crust, place the focaccia on an upper rack and bake for 5 to 7 minutes more.
Remove from the oven and brush the top crust with 3 tablespoons of olive oil over the whole surface (don’t worry if the oil pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release the focaccia from the pan with a metal spatula and transfer to a cooling rack to cool completely.
Cut with a pair of kitchen shears (to save your pan) and serve warm or at room temperature – leftovers also freeze really well!