Chef Lorin Peters Focaccia Bread

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FOCACCIA BREAD

Chef Lorin Peters Focaccia Bread

Courtesy of Chef Lorin Peters
Golden, crispy on the outside, and irresistibly light and airy on the inside, this homemade focaccia is the kind of bread you'll want to make on repeat. An overnight rise develops incredible flavor with minimal effort, while a generous drizzle of olive oil creates its signature crisp, golden crust. Finished with flaky Maldon salt, it's perfect served alongside dinner, piled high with sandwiches, or simply enjoyed warm with a dip of good olive oil.

Ingredients

    DOUGH

    • 1024 grams All Purpose Flour
    • 16 grams quick rising yeast
    • 20 grams kosher salt
    • 910 grams warm water
    • Olive or avocado oil
    • Maldon salt

    Featured Products:

    • OvenBond Half Sheet Pan
    • Provisions Stainless Steel Mixing Bowls

    Directions

    1. *18-24 HOURS IN ADVANCE*
    2. Combine flour, yeast, and salt and combine 
    3. Add warm water and stir until combined
    4. Grease a large bowl with oil and place ball of dough inside and cover with plastic wrap and place in refrigerator for 18-24 hours
    5. Preheat your oven to 90 degrees (or preheat your oven to its proof setting)
    6. Grease your Ovenbond sheet tray (1 half or 2 quarter trays if you prefer two smaller loaves) with enough oil so that it sits in a thick layer of oil (you want enough oil to crisp the bottoms and sides of the focaccia.
    7. Gently stretch your dough to a large rectangle to almost the size of the pan. Doesn’t have to be quite the size of the pan, but at least an inch or less from the edge. 
    8. Place in your preheated oven and let proof for about an hour or until has risen to fill the pan and begins to bubble
    9. Grease your hands with oil and using your fingers, dimple the dough slightly
    10. Season the top generously with Maldon salt
    11. Raise the temperature of your oven to 425 degrees and once preheated, bake your focaccia for 25-30 minutes, rotating halfway, and bake until golden brown
    12. Remove from the oven and remove focaccia with a spatula from the sheet pan to cool on a wire rack. 
    13. Slice and serve or wrap cooled focaccia tightly in plastic wrap and freeze.