A bread so good it makes you wanna die....It's so soft, and packed, no punched full of flavor! The olive oil dip and the rosemary topping are almost overpowering and incredibly indulgent. Little activity is involved to make this fantastic overnight bread! It's super crispy on the outside and so soft and bubbly inside!
This bread is 74% hydration, 3% salt
The recipes are here and pictures of the process are below:
Focaccia Bread:
Ingredients:
Dough:
400 grams bread flour
12 grams uniodized kosher salt (or 10 g iodized table salt)
2 grams active dry yeast
296 grams slightly cool water
Toppings:
4 Tbsp. extra-virgin olive oil, divided
1 tsp. Italian seasoning/dried oregano
2 tablespoons fresh rosemary leaves, roughly chopped
Coarse/flakey sea salt (about 1/2 to 1 tsp.)
Directions:
Dissolve the yeast in half the water in a large bowl. Dissolve salt in the other half of the water in a small bowl.
Add the flour into the large bowl with the yeast water. Then pour over the salt water.
Mix everything together until well combined, about 4-5 minutes.
Cover and rest at room temperature 10-16 hours. It should rise dramatically and become big and bubbly and smell fermented.
Take the dough out onto a lightly floured surface and fold it onto itself and shape it into a elongated oval/rectangle.
Grease a baking tray with 2 Tbsp. olive oil. Add the dough, coating it on the top and bottom with oil. Place the dough right side up in the center of the pan.
Use your fingers to gently stretch the dough as far as possible to fill the pan until it starts bouncing back.
Cover and rest 1 hour and stretch again.
Cover and rest 1 more hour (2 hour total rest in the pan). Near the end of the rest time, preheat the oven to 500°F.
Use your fingertips to press the dough around until it fills every corner or is about 3/4" thick.
Sprinkle the top with rosemary. Then press down on the dough with your fingertips to make a spotted pattern. Drizzle with remaining 2 Tbsp. olive oil. Sprinkle with oregano and coarse salt.
Bake until top and bottom are golden brown and crispy, about 16 to 24 minutes. Allow to cool 20-30 minutes on the pan or a cooling rack, slice, and serve.
Store leftovers in an airtight container up to 2 days. Toast, or reheat in a 300°F oven for about 10 minutes before serving.
Olive Oil Dip
Ingredients:
1/2 cup Extra virgin olive oil
3/4 tsp. minced garlic
3/4 tsp. dried basil
3/4 tsp. dried parsley
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1/4 tsp. rosemary
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/2 tablespoon grated Parmesan/Pecorino Romano cheese
Directions:
Stir everything together. Best served 1-2 days after making, but can be refrigerated up to 2 weeks.
Focaccia Bread:
Add yeast and half the water to a large bowl. You will mix them together to dissolve.
After dissolving the yeast. You will also dissolve the salt with the remaining water in a smaller bowl (not pictured).
After mixing all the dough ingredients together. Now we'll cover and let this rest.
15 hours later mine looked like this! Very bubbly and jiggly!
Dump onto a lightly floured surface.
Fold and shape it into a long rectangle. Here is mine, top side up.
Add it to a oiled pan, coat it with oil, and stretch it as far as you can. Now we will cover and rest 1 hour.
After 1 hour it looks like this. We will stretch it again:
After stretching as far as it will go. Cover and rest 1 more hour.
After 1 hour (2 hour total rest). Now it's time to add toppings before baking!
Add the rosemary. Then dimple the dough and drizzle olive oil on. Add a layer of oregano and coarse salt all over. It's ready to bake!
Close up before baking.
After baking! Golden and perfect!
A close up after baking!
Bottom is also nice and crispy!
Look at all the bubbles inside! The bread is a bit thick but still very delicious!
Super close up on the open crumb.
See the huge bubbles and the tiny bubbles in the gluten strands??? Absolutely wicked!
The original olive dip recipe: https://www.allrecipes.com/recipe/218993/breable actiond-dipping-oil/print/?recipeType=Recipe&servings=32&isMetric=false