Ligurian Focaccia
Olive oil sponge cake. Salt brine is the secret ingredient.
Timing: 18 Hours
Ligurian Focaccia
Olive oil sponge cake. Salt brine is the secret ingredient.
Timing: 18 Hours
Key move
Focaccia should not be dry bread. It should be fried on the bottom and moist in the middle. The secret is Brine. We pour salt water over the dough before baking. The water evaporates, leaving salt crystals and keeping the dough soft, while the oil fries the crust.
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The Setup
- Rimmed Baking Sheet
- Large Mixing Bowl
The Mise en Place
5 of 7Your prep station before cooking begins
The Dough (0/4)
The Pan & Brine (0/3)
Stuck to the pan.
You didn't use enough oil, or your pan isn't non-stick. Use metal, not glass, and liberal oil.
Dense/Flat.
You knocked the air out or didn't let it proof long enough in the pan.
Chef's Notes
For a crispier crust, bake on a preheated baking steel or pizza stone. Ensure the dough reaches room temp before dimpling.
Serve warm or at room temperature. Delicious drizzled with balsamic glaze or topped with fresh rosemary.
The dough can be refrigerated for up to 3 days after the first rise, developing deeper flavor. Shape and bake when ready.
The Method
FERMENT
Prep aheadMix flow, salt, yeast, and water in a large bowl. Cover and let rise in fridge for 12-14 hours (or overnight).
Dough should be bubbly and doubled in size.
PAN
Pour 1/4 cup oil into a rimmed baking sheet. Dump dough in. Turn to coat. Let rise again until it fills the pan (2-4 hours).
Dough relaxes to fill corners of the pan.
DIMPLE
Use all 10 fingers to DIMPLE the dough aggressively. Push all the way to the bottom of the pan.
It should look like a moon landscape with deep craters.
BRINE
Stir the salt into warm water (2½ cups) to make brine. Pour over the dough. It will pool in the dimples.
Puddles of water visible in dimples.
BAKE
Time-sensitiveBAKE at 450°F (230°C) until golden brown. Pitfall: If it's pale, it's not done. We want a fried crust.
Top is deeply golden, edges crisp, interior airy.
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