Mastering Crispy-Crust Focaccia: Our Foolproof Method

Introduction

Focaccia, with its crispy crust and pillowy interior, is a testament to the beauty of simplicity in Italian baking. At America’s Test Kitchen, we’ve developed a foolproof crispy-crust focaccia baking method that will transform your home kitchen into an artisanal bakery. Our tested recipe ensures you’ll achieve that perfect balance of texture and flavor every time.

Table of Contents

1. Introduction
2. The Science of Crispy Crust
3. Key Ingredients
4. Essential Equipment
5. Step-by-Step Recipe
6. Troubleshooting Guide
7. Variations

The Science of Crispy Crust

The key to our crispy-crust focaccia baking method lies in understanding the interplay between hydration and heat. A high-hydration dough, when exposed to intense heat, creates steam that gelatinizes the starches on the surface, forming a thin, crisp layer. Meanwhile, the oil-coated pan conducts heat directly to the bottom of the dough, ensuring an evenly crispy base.

Key Ingredients

• Flour: We use bread flour for its higher protein content, which develops stronger gluten networks.
• Olive Oil: A generous amount is crucial for flavor and texture. Choose a high-quality extra-virgin olive oil.
• Salt: Coarse sea salt adds both flavor and a pleasing crunch to the crust.

While we focus on traditional wheat-based focaccia, those interested in low-carb options might want to explore our authentic Mexican low-carb tortillas for a different take on flatbread.

Essential Equipment

• 13 by 9-inch Baking Pan: Ensures even heat distribution for our crispy-crust focaccia.
• Digital Scale: For precise measurements, crucial in bread baking.
• Instant-Read Thermometer: To check the internal temperature of the bread.

Step-by-Step Recipe

Foolproof Crispy-Crust Focaccia

• Makes: One 13 by 9-inch focaccia
• Total Time: 14-16 hours (including resting time)
• Active Time: 30 minutes

Ingredients

• 5 cups (625g) bread flour
• 2 teaspoons instant yeast
• 2 teaspoons salt
• 2 3/4 cups (650ml) room-temperature water
• 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
• 2 tablespoons coarse sea salt

Instructions

1. Mix the dough: In a large bowl, whisk together flour, yeast, and salt. Add water and 1/4 cup olive oil. Mix with a wooden spoon until no dry flour remains.
2. First rise: Cover bowl with plastic wrap and let sit at room temperature for 12-14 hours.
3. Shape and second rise:
   • Drizzle 2 tablespoons olive oil into a 13 by 9-inch baking pan.
   • Using oiled hands, gently transfer dough to pan, stretching to fit.
   • Cover and let rise for 2 hours until puffy.
4. Prepare for baking:
   • Preheat oven to 450°F (230°C) with rack in lower-middle position.
   • Using oiled fingertips, dimple entire surface of dough.
   • Drizzle with 2 tablespoons olive oil and sprinkle with sea salt.
5. Bake: Bake until golden brown and crisp, 25-30 minutes, rotating pan halfway through.
6. Finish: Let cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature.

Our crispy-crust focaccia baking method ensures a perfect result every time. For those interested in other savory bread options, check out our keto garlic parmesan buns recipe.

Troubleshooting Guide

• Soggy bottom: Ensure your oven is fully preheated and consider using a baking stone for extra heat.
• Pale crust: Bake for a few minutes longer, and make sure you’re using enough olive oil.
• Dense texture: Your dough may be underproofed. Allow for a longer second rise.

Variations

Master our crispy-crust focaccia baking method, then experiment with these delicious variations:

• Rosemary and Sea Salt: Press fresh rosemary into the dough before baking.
• Cherry Tomato and Oregano: Top with halved cherry tomatoes and dried oregano.
• Caramelized Onion: Spread caramelized onions over the dough before the final rise.

Remember, the key to perfect focaccia lies in practice and patience. With each bake, you’ll get closer to mastering our crispy-crust focaccia baking method. Happy baking!