Focaccia by Alexandra's Kitchen (Tiktok)

 
After enjoying the focaccia from Broder's, we went looking for a recipe. This is one based on what Jeanne found on TikTok. The recipe is from Alexandra's Kitchen and requires 18-48 hours of initial rest ("cold fermenting"), plus 2-4 hours additional rest, so plan ahead and be flexible. See the recipe for varieties of herbs and other additions (scroll down). Another recipe that is simpler is from ATK's Cook's Country (subscription required).

INGREDIENTS

4 cups King Arthur all purpose flour

2 tsp salt

2 tsp instant yeast 

olive oil

rosemary

flaky sea salt.

PREPARATION

1. In a large bowl, whisk together flour, salt, and yeast.

2. Add 2 cups lukewarm water (105-110 degrees F), using a spatula to combine, forming dough into loose ball. Dough will be very wet.

3. Drizzle dough with olive oil, smear it across the surface with your hands, cover the bowl tightly, and place in fridge for 18-48 hrs.

4. When ready, remove bowl from fridge, drizzle top with more olive oil, and with oiled hands, gently pull dough away from sides of bowl, and shape into a rough ball:

The video shows her first pulling dough from the 12 o'clock position and folding the dough into the center. Then rotate the bowl and pull more dough again from the 12 o'clock position, folding into the center, and repeat 2 other times. Then forming it into a ball in the bowl itself with little extra work. 

NOTE: If using a glass baking dish, butter the dish before continuing. The butter will ensure that the dough won't stick.

5. Place 2 Tbl olive oil in bottom of 9x13 pan; place dough in the olive oil and turn to coat the dough.

6. Let stand 2-4 hours, and when ready, turn the oven to 425. Then drizzle dough with another 2 Tbl olive oil, spreading it with your hands to coat them, and then "dimple" the dough with your fingers (spread out like claws), going all the way to the bottom of the pan.

7. Sprinkle top with flaky sea salt (if available), rosemary, and/or other spices. It won't hurt to drizzle a bit of olive oil onto the rosemary to prevent it from burning.  Bake for 25-30 mins, remove from pan and place on cooling rack.