# YouTube Recipe Slightly different Dessert Person recipe: [Claire Saffitz Makes Soft & Crispy Focaccia | Dessert Person - YouTube](https://www.youtube.com/watch?v=NGnMrM9qDtE) ## Ingredients 1 (1/4 oz / 7g) envelope active dry yeast 6 cups bread flour (24oz / 780g) 2 tablespoons Diamond Crystal kosher salt (0.6oz / 17g) 1/2 cup extra-virgin olive oil (5oz / 110g), plus 1/4 cup for topping plain focaccia and more for oiling hands Optional toppings Flaky salt, for sprinkling the top Optional toppings: - Minced garlic - Fresh rosemary - Red pepper flakes - Flaky sea salt Instructions: 1. Dissolve 1 tablespoon of active dry yeast in 1/2 cup of warm water (100°F) and let it sit for 5 minutes. 2. In a stand mixer, add 6 cups of bread flour, 2 1/2 cups of room temperature water, 1 tablespoon kosher salt, and the dissolved yeast. 3. Mix on low speed to incorporate the ingredients, then increase the speed and mix for 5 minutes. 4. Cover the bowl with a damp towel and let the dough rest for 10 minutes. 5. Mix the dough again on medium-high speed for 10-15 minutes, or until smooth and elastic. 6. In a large bowl, pour 1/4 cup of olive oil, swirling it to coat the sides. Transfer the dough to the oiled bowl and cover with a damp towel. Let it rise for 1-1.5 hours or until doubled in size. 7. Generously oil a half sheet tray (with one-inch sides) using the remaining 1/4 cup of olive oil. Transfer the risen dough to the sheet tray and stretch it to fill the tray. Let the dough rest for 10 minutes if it springs back, then stretch it again to fill the tray. 8. Cover the dough with oiled plastic wrap and let it rise again until it reaches the top of the pan (about 1-2 hours). 9. Preheat the oven to 450°F, with one rack on the bottom and another on the top. 10. Dimple the dough with oiled fingertips, pressing all the way to the bottom of the pan. 11. Drizzle the optional toppings (garlic, rosemary, and red pepper flakes) mixed with a bit of olive oil over the dough and sprinkle with flaky sea salt. 12. Bake the focaccia on the bottom rack for 20-25 minutes or until it starts to pull away from the sides of the pan. Move the focaccia to the upper rack and bake for another 5-10 minutes until the top is golden brown. 13. Remove the focaccia from the oven, let it cool, and enjoy! # Bon Appetit Recipe #### Ingredients Makes one 18x13" pan - 6¼ cups bread flour (30 oz. or 850g) - 2¼ tsp. active dry yeast (from one ¼-oz. packet) - Pinch of sugar - 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt - 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling - Flaky sea salt #### Step 1 Combine flour and 2½ cups room-temperature water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms. Remove dough hook and cover with cloth bowl cover. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours). #### Step 2 Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes. #### Step 3 Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (pulse mixer on and off a couple of times at very beginning to prevent liquid from splashing over the sides). Add kosher salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will stick to sides of bowl), about 5 minutes. #### Step 4 Pour 3 Tbsp. oil into a large (preferably glass) bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2–3 hours. If using a glass bowl, it’s helpful to mark the position of the dough at the beginning so you can accurately assess the rise (a dry-erase marker or piece of tape works). #### Step 5 Drizzle 2 Tbsp. oil over a 18x13" sheet pan and use fingertips to rub all over bottom and sides. Using large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax. #### Step 6 Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5–10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24. #### Step 7 Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45–65 minutes (if you’re using a standard half sheet pan, it will have risen to the very top of the sides). Meanwhile, place a rack in center of oven; preheat to 450°. #### Step 8 Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle generously with sea salt. #### Step 9 Bake focaccia until surface is deep golden brown all over, 25–35 minutes. Let cool in pan 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so use some elbow grease to get underneath) and transfer to a wire rack. Let cool completely before cutting as desired. **Do Ahead:** Focaccia can be baked 1 day ahead. Tightly wrap in plastic and store at room temperature. #### Step 10  Photo by Alex Lau # Notes ## 2023-04-16 - Used the ingredients from the bon appetite version ~~because the YouTube video didn't specify weight measurements.~~ - I found the weight measurements. - Did 4 stretch and folds rather than using a stand mixer for 10-15 minutes. - I am NOT fermenting overnight. Going to bake the same day like in the YT video. - The dough only needed to rise for 30 minutes in the pan. It was already quite puffy after the bulk and even punching down. - I remove 10% of the dough because it seemed like it was too much for the sheet pan. Removing 10% matches the amount of dough in the YT recipe. - I put 6 large cloves are garlic on top. They got kind of overcooked and acrid. **Use different toppings next time.** - Overall the result was really excellent! Next time: - Use the YT recipe. The smaller amount of dough seems better for a half sheet pan. - I'm interested in try to ferment overnight. That said, the bread is already so flavorful, there might be diminishing returns here. - Darken the bottom more. Leave on the bottom rack for longer. I did 20 minutes.