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Discover a practical twist on traditional focaccia by using a loaf tin to create perfectly shaped bread. This method delivers all the hallmark features - dimpled surface, rich olive oil flavor, and tender interior - while being easier to slice and store.
Key Ingredients
- Bread Flour: Creates ideal chewy texture and structure
- Extra Virgin Olive Oil: Essential for authentic flavor and texture
- Active Dry Yeast: Provides reliable rise
- Honey: Feeds yeast and adds subtle sweetness
- Sea Salt: Enhances flavor development
- Coarse Salt: Adds textural finish
- Fresh Rosemary: Provides classic aroma
- Water: Creates proper dough hydration
- Quality Olives: Traditional Mediterranean topping
Method Overview
- Prepare Yeast:
- Combine 100°F water with honey and yeast until foamy
- Mix Dough:
- Incorporate flour and salt with yeast mixture, then perform stretch and folds
- Ferment:
- Allow dough to develop in refrigerator until doubled
- Prepare Pan:
- Coat loaf tin thoroughly with olive oil
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A light coating of garlic oil just before baking enriches the bread's final flavor profile.
Shaping Instructions
Handle dough gently to retain air bubbles. Place in prepared tin and allow to spread naturally. Create characteristic dimples using fingertips. Add generous olive oil, ensuring it pools in depressions.
Final Proofing
Let dough rise in warm spot for 2 hours until puffy. Test readiness by gentle pan shake - dough should have slight wobble. Surface should feel light and airy.
Adding Toppings
Place rosemary sprigs strategically across surface. Nestle olives into dimples. Finish with liberal sprinkle of coarse sea salt.
Baking Instructions
Bake at 390°F in center rack until golden brown, approximately 30 minutes. Look for varied coloring where oil has pooled.
Cooling Process
Rest bread in tin 10 minutes before transferring to cooling rack. Wait additional 20 minutes before slicing.
Recipe Variations
Experiment with toppings while maintaining basic technique. Try sundried tomatoes with fresh basil, caramelized onions and thyme, thin potato slices, or swirled pesto.
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This loaf tin method combines Italian tradition with modern practicality. Through proper technique and quality ingredients, it produces authentic focaccia perfect for any meal. The result is a versatile bread that maintains true Italian character while being perfectly shaped for serving.
Frequently Asked Questions
- → Why should I let the dough rest in the fridge?
- Chilling the dough helps create more complex flavors and makes it less sticky to handle. The longer it stays in the fridge (up to 3 days), the deeper the flavor gets.
- → Is it okay to swap bread flour for all-purpose flour?
- You can, but bread flour gives stronger structure due to its high protein content, making it ideal for this wetter dough.
- → Why's the dough so sticky and wet?
- This recipe uses a high hydration level of 95%, which is what gives focaccia its signature light, airy texture. Don’t worry—it's supposed to be this wet!
- → Can I make a smaller batch instead of two loaves?
- Absolutely! Just divide all ingredients in half, but leave the yeast amount at 4g to ensure the dough rises properly.
- → What other toppings can I add?
- You can change up the toppings with juicy cherry tomatoes, cooked onions, fresh herbs like thyme, or even different kinds of olives.