📝 About This Recipe
This recipe celebrates the transformative power of finishing salts, featuring a high-hydration dough that yields a cloud-like interior and a shatteringly crisp crust. The star of the show is the generous dusting of Maldon sea salt flakes, which provide a clean, briny crunch that cuts through the richness of premium extra virgin olive oil. It is a masterclass in Italian simplicity, where the quality of the seasoning elevates humble flour and water into a gourmet experience.
🥗 Ingredients
The Dough Base
- 500 grams Bread Flour (High protein content for better structure)
- 400 ml Warm Water (Approximately 105°F to 110°F)
- 2 teaspoons Honey (To feed the yeast and aid browning)
- 2 1/4 teaspoons Active Dry Yeast (One standard packet)
- 2 teaspoons Fine Sea Salt (For internal seasoning)
- 2 tablespoons Extra Virgin Olive Oil (For the dough mix)
The Brine and Topping
- 1/4 cup Extra Virgin Olive Oil (Use a high-quality, peppery oil)
- 1-2 tablespoons Maldon Sea Salt Flakes (The primary finishing seasoning)
- 2 sprigs Fresh Rosemary (Leaves stripped and roughly chopped)
- 2 tablespoons Warm Water (For the dimpling brine)
👨🍳 Instructions
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1
In a large bowl, whisk together the warm water and honey until dissolved. Sprinkle the yeast over the surface and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the 2 tablespoons of olive oil and the fine sea salt to the yeast mixture. Gradually stir in the bread flour using a sturdy spatula or wooden spoon until a shaggy, very wet dough forms.
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3
Perform a series of 'stretch and folds' in the bowl. Wet your hands, grab one side of the dough, pull it upward, and fold it over itself. Rotate the bowl and repeat 4 times. Cover with a damp cloth and rest for 30 minutes.
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4
Repeat the stretch and fold process two more times at 30-minute intervals. This builds strength in the high-hydration dough without traditional kneading.
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5
Generously coat a 9x13 inch metal baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan, turning once to coat it in oil. Do not force it to the corners yet.
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6
Let the dough rise in the pan, uncovered, in a warm spot for 45-60 minutes. The dough should double in size and look very bubbly.
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7
Preheat your oven to 425°F (220°C). Ensure the oven rack is in the center position.
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8
Gently stretch the dough to the corners of the pan. If it shrinks back, let it rest for 10 more minutes and try again.
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9
In a small cup, whisk 2 tablespoons of water with 2 tablespoons of olive oil to create an emulsion. Pour this over the dough.
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10
Grease your fingers and press them straight down into the dough to create deep dimples. You want to touch the bottom of the pan. The oil and water emulsion will pool in these craters.
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11
Sprinkle the chopped rosemary evenly over the top, then generously crush the Maldon salt flakes between your fingers as you sprinkle them over the entire surface.
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12
Bake for 20-25 minutes until the top is a deep golden brown and the edges are crisp and pulling away from the pan.
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13
Immediately remove from the oven. For the best texture, transfer the focaccia to a wire cooling rack so the bottom doesn't steam and get soggy.
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14
Brush with one final teaspoon of fresh olive oil while hot to enhance the sheen and aroma. Allow to cool for 10 minutes before slicing.
💡 Chef's Tips
Use a metal pan rather than glass or ceramic for the crispiest bottom crust. Don't be afraid of the high water content; the wetness is what creates the signature airy holes. If your Maldon flakes are very large, lightly crush them so they adhere better to the dough. Always use 'Bread Flour' instead of 'All-Purpose' for a chewier, more professional texture. If the dough is resisting stretching, give it a 10-minute 'time out' to let the gluten relax.
🍽️ Serving Suggestions
Serve warm with a side of aged balsamic vinegar and high-quality olive oil for dipping. Pair with a crisp glass of Italian Vermentino or a cold Pilsner. Slice horizontally to use as a base for an incredible mortadella and burrata sandwich. Serve alongside a hearty Ribollita or tomato basil soup. Top with a dollop of whipped ricotta and a drizzle of hot honey for a sweet-savory snack.