These delicious muffins don’t include dairy, eggs, nuts, or gluten. My extremely allergic son adores them, and I appreciate that he is able to have carrots in his diet.
| Prep Time: | 45 mins |
| Cook Time: | 30 mins |
| Additional Time: | 16 hrs 40 mins |
| Total Time: | 17 hrs 55 mins |
| Servings: | 12 |
Ingredients
- 4 cups bread flour
- 2 tablespoons bread flour
- ¼ teaspoon active dry yeast
- 2 teaspoons kosher salt
- 4 teaspoons extra-virgin olive oil, or more as needed
- 1 ⅔ cups water, at room temperature
- 1 tablespoon minced fresh rosemary
- 1 tablespoon flaky sea salt
Instructions
- Gather all ingredients.
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- Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
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- Cover and let sit at room temperature for 12 to 14 hours.
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- Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16×12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
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- Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
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- Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
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- Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
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- Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
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- Unwrap and stretch and fold dough once more in each direction using oiled hands.
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- Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
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- Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
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- Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
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- Slice and serve.
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- Try and use a digital scale for the measurements in this recipe. As for the conversion: it calls for 500 grams bread flour, 12 grams kosher or sea salt, and 400 grams room temperature water—all other measurements given are exact in this recipe.
- High-hydration dough need lots of gluten formation, so bread flour is important. You can use all-purpose, but it will be much harder to stretch and shape.
- Use lots of olive oil on the work surface and on your hands when working with the dough. As well as lots of oil in the baking pan.
- I used a metal pan that measured 12×8 inches at the bottom. You can use any similar-sized pan or baking dish, like a 9×13-inch casserole dish.
Reviews
This was wonderful! The crust is crispy and the bread moist and fluffy. Things I will do differently next time: Line the pan with parchment paper to ease getting the bread out, and refrain from poking holes in the dough right before baking (this caused most of the bubbles to go to the top). Also, I recommend using a kitchen scale to ensure you use the right amount of flour.
Super simple but super good. It does take several folds but they take only a couple of minutes. Even with the several folds, this was wonderful!!! The wife and I enjoyed a simple dinner comprised of this focaccia bread, marinated chicken, olives, carrot sticks, and a couple of sauces. Oh, and some great wine. The bread was the centerpiece of the meal. So soft, yet crisp and delicious. Chef John, thank you.
This is a long process and I wish I had read the reviews to line the pan because it was hard to get out. I used organic all purpose flour and organic sprouted wheat flour. I needed to add about a half cup more water to get the consistency shown in the video. I topped it with rosemary, garlic, katamal olives, basil and parmesan. The foccacia did have nice large holes and was crisp on the outside and soft on the inside.
I made this based on the measurements on the original recipe that I printed out a couple of months ago. The recipe was a disaster, as you originally wrote for 3 cups of bread flour which equals (384 Gr). Today I checked, and you corrected the recipe to 500 gr, which equals 3.94Cup of bread flour. I suggest you review your recipe for accuracy before posting online.
It was fun to make but for a focaccia bread, too much work. It would be a great ciabatta bread. Flavor is scrummy!
This was such a delicious and easy recipe. I bake fresh bread often and would reccomend lining the pan with foil or parchment paper for an easy release. I also added halved garlic cloves to the top and mixed the rosemary right into the dough.
This turned out pretty great. I recommend lining the pan with parchment or wax paper to make the bread easier to get out of the pan, my first batch stuck despite all the oil.
Amazing!!!!! I even left it rising for too long after the first turn and it still turned out fantastic, crispy on the edges, but moist and chewy inside with that delicious olive oil and sea salt flavor.
Absolutely loved this bread. I followed the ingredients exactly. The rising time was stretched a bit longer in some stages because I was busy, but the dough was forgiving. This recipe is a winner!
Chef John, all hail!!
This was really good. Even my very picky semipro baker spouse really liked it. I’ll definitely make it again. It is hard to screw it up as I was making a 1/2 recipe and half way through forgot. I added all the other 1/2 ingredients and boom!
Great easy to follow recipe.
Turned out great. May have to add more flour (1/2 cup) on the really humid days. The first rest of 24hours long makes it even better. If you have the time…