The Perfect Dinner Party Bread

SCRAPS #10: light, airy, no-knead focaccia

Focaccia: the perfect dinner party bread. It’s one of my favorite breads to bake, especially during the warmer season, it’s quick to make, it requires minimal effort and it’s always, always and always, a success. Always!

My preferred way to make this bread is the long, slow way. Here’s what I mean by that: whip together a rough looking, super sticky dough, proof it in the fridge, and let time do its thing. The slow, cold proofing is what will give you those light airy bubbles, typically associated with focaccia. The yeast has time to ferment and develop its flavor, the gluten has time to develop and increase its strength.

If you’re planning on hosting a dinner party any time soon, make this the main focus of your menu. Instead of planning several courses, let focaccia be the center of attention on your dinner table, pair it simple dips, salads or spreads.

RECIPE

Servings: 8 to 12

Prep Time: 15 minutes

Chill Time: 9 to 73 hours (it’s up to you)

Cook Time: 45 to 60 minutes

INGREDIENTS

DOUGH

• 2 teaspoons (7 g dry yeast)

• 2 1/2 cups (563 g) lukewarm water

• 5 cups (725 g) all-purpose flour

• 3 tablespoon (45 g) extra-virgin olive oil, plus more for greasing

• 1 tablespoon (15 g) kosher salt

TOPPING

• 100 g pearl onions

• 100 grams pitted olives, any type of olive

• 100 grams cherry tomatoes

• 2 teaspoons dried oregano

• 2 tablespoon extra-virgin olive oil

• Freshly cracked black pepper and flaky salt

INSTRUCTIONS

1. Combine the yeast, water, and oil in a 7 QT (6 liter), or larger, bowl. Add the flour, salt, and mix with a fork or wooden spoon until you’re left with a shaggy dough. 

2. Switch to mixing by hand or using a stand mixer, until the dough looks smooth. If you’re mixing by hand, try oiling your hands first. The dough will be sticky and loose, that’s what it should look/feel like. If you feel like adding more flour, 1/4 cup should be the maximum amount you add. 

3. Once the dough looks smooth, with no more dry flour spots, roughly shape it into a ball. Drizzle 2 to 4 tablespoons of oil, over the dough, in the bowl. Lift the dough up so the oil gets underneath. This will help us get the dough out the bowl. 

4. Cover the bowl with plastic wrap and place it in the fridge, overnight or up to 3 days. The dough will slowly proof in the fridge and double in size.

5. Line a large sheet pan or a 9 x 13 inch (23 x 33 cm) baking pan with parchment paper — you don’t absolutely have to line it, I’ve had some focaccia-sticking-to-the-pan mishaps, and I’ve been lining my sheets ever since. Drizzle a few glugs of olive oil in the pan. 

6. Punch down the proofed dough. Lightly oil your work surface. Place the dough on the work surface and fold it into a rectangle. Place the dough in the baking pan. Proof for 45 minutes to 1 hour, covered, in a warm spot.

7. In the meantime, combine the onions, olives, tomatoes, olive oil, oregano, black pepper and a small pinch of salt.

8. Heat the oven at 215°C or 420°F.

9. Once proofed, drizzle a few tablespoons of olive oil on the dough. Grease your hands and dimple the dough with your fingers. Add the topping over the dough, and dimple again. Sprinkle with flaky salt.

10. Bake for 45 to 60 minutes, checking on it 15 minutes in. Depending on your oven, the top will cook faster than the rest of the bread: if you see the top of the focaccia starting to burn, simply cover the top with a sheet of aluminum foil. This will prevent the bread from browning any further.