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Crispy Focaccia (Claire Saffitz Style)
Bakery

Crispy Focaccia (Claire Saffitz Style)

25 hServes 12Nutri-Score C€€
from @cookinwithannie1 import0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • water (lukewarm, for the yeast)Beverages400 ml
  • yeast (dry active yeast)Pantry7 g
  • bread flourGrains500 g
  • water (room temperature)Beverages100 ml
  • saltSpices12 g
  • olive oil (for the bowl, baking sheet and topping)Pantry120 ml
  • Kalamata olives (pitted, halved)Produce80 g
  • tomato (sliced)Produce1 piece
  • malted sea salt (flaky, for sprinkling)Spices5 g
  • burrata (for serving)Dairy125 g
  • prosciutto (for serving)Other80 g

per serving

Nutrition

252kcal

Carbs
32 g
Proteins
7 g
Fat
11 g

step by step

Method

  1. Bloom the yeast

    • Combine the water and the yeast in the bowl of a stand mixer.
    • Let it sit for 5 minutes.
    Step 1

  2. Make the dough

    • Add the bread flour.
    • Add the room temperature water.
    • Add the salt before mixing.
    Step 2

  3. Mix the dough

    • Start the mixer on slow so the flour doesn't fly everywhere, then turn it up a bit.
    • Mix for about 5 minutes.
    Step 3

  4. Rest the dough

    • Cover the dough with plastic so it doesn't dry out.
    • Let it sit for 10 minutes so the gluten can relax.
    Step 4

  5. Develop the gluten

    • Take the plastic back off.
    • Mix on medium high for about 15 more minutes, until the dough no longer sticks to the sides of the bowl.
    • The dough should be shiny with good gluten development.
    Step 5

  6. Oil the bowl and transfer the dough

    • Oil your bowl so the dough doesn't stick.
    • Drop the dough in, using a bench scraper to get everything out.
    • Make sure the dough isn't stuck anywhere to the bowl, folding the oil under it.
    • Cover the top of the dough with olive oil so it doesn't dry out.
    Step 6

  7. First proof

    • Let the dough proof for 1 hour.
    Step 7

  8. Prepare the baking sheet and fold

    • Prepare your baking sheet with 1/4 cup of olive oil.
    • Do the poke test on the bread to see if it's well proved.
    • Help the dough release from the sides of the bowl.
    • Do a series of 4 folds, rotating the bowl 90 degrees each time.
    Step 8

  9. Shape on the baking sheet

    • Take the dough out and put it onto your baking sheet.
    • Stretch it out a bit — it won't go all the way and will spring back.
    • Let it rest under plastic for 10 minutes.
    • Then shape it all the way to the corners with a series of stretches.
    Step 9

  10. Cold overnight proof

    • Cover the dough back up and put it into the fridge overnight for flavor development.
    • Take it out the next day.
    Step 10

  11. Second proof

    • Give it an hour to do its second proof at room temperature.
    • It's ready when the height of the dough is in line with the sides of your baking sheet.
    Step 11

  12. Top the focaccia

    • Add 1/4 cup of olive oil to the top to make it really crispy.
    • Pull the dough away from the sides so it doesn't stick and is easy to remove after baking.
    • Dimple all of the dough.
    • Top half with Kalamata olives and tomato, keep the other half plain.
    • Sprinkle the whole thing with malted sea salt.
    Step 12

  13. Bake

    • Bake on the lower rack for the first 20 minutes so the bottom gets nice and golden.
    • Move it to the top rack for the last 10 minutes so the top gets crispy.
    • It comes out beautiful and golden brown.
    Step 13

  14. Serve

    • The inside should have nice air bubbles, soft and fluffy, while the outside is crispy.
    • Serve with burrata and prosciutto.
    Step 14
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