Herb, Olive & Sun-Dried Tomato Focaccia
Rosemary, thyme, sun-dried tomatoes and olives pressed into a crisp, airy skillet focaccia.
Ingredients
- 3¼ cups (or all-purpose) Bread flour
- 2½ tsp Diamond Crystal (or 1¼ tsp table salt) Kosher salt
- 1 rounded tsp Instant yeast
- 1½ cups + 3 tbsp, room temperature Water
- 5 tbsp, divided Extra virgin olive oil
- 2 sprigs, leaves picked Rosemary
- 4 sprigs Thyme
- ⅓ cup, chopped Fogato sun-dried tomatoes
- ⅓ cup, pitted and halved Olives
- 1 tsp Flaky sea salt
Steps
- Whisk the flour, salt and yeast in a big bowl. Stir in the water until there's no dry flour left, then work in 1½ tbsp of the olive oil. Cover and rest.
- With an oiled bowl scraper, lift an edge of the dough and fold it into the middle. Turn the bowl a little and repeat, six folds in all. Cover and rest.
- Do one more round of six folds, then cover tightly and refrigerate at least 18 hours, or up to 3 days.
- Let the dough sit out 10 minutes. Flour the top, turn it out onto a floured counter and tuck it under itself into a tight ball.
- Rub 2 tbsp olive oil all over a 10- or 12-inch cast iron skillet, rim included. Set the dough in seam side down and gently spread it toward the edges. Cover and let it rise until very soft, puffy and nearly doubled.
- An hour before baking, put a baking stone or steel on a lower-middle rack and heat the oven to 500°F.
- Press the dough into the corners, lifting the edges to let big air bubbles out. Dimple it all over with your fingertips.
- Press in the olives, sun-dried tomatoes, rosemary and thyme, drizzle with the last 1½ tbsp olive oil and sprinkle with flaky salt.
- Bake on the stone, turning the pan halfway, until golden on top and crisp underneath.
- Cool 5 minutes in the pan, then slide it onto a rack, spoon the pan oil over the top, and let it cool at least 10 minutes before slicing.
Bread flour gives the best chew; all-purpose works too. Best the day it's baked. Keep leftovers in a paper bag up to 2 days and rewarm at 300°F for about 10 minutes. Adapted from Serious Eats.
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