Focaccia in a Loaf Pan - A Recipe from Scratch

      With a soft, cushioned interior and a crunchy, crisp crust, focaccia embodies the importance of trusting your ingredients. The ingredient list is brief, allowing you to understand the role of each one and savor its presence in the bread's crumb. The gentle flavor of yeast complements the aromatic and fruity notes of olive oil, enhanced by the sharp bursts of saltiness from a sprinkle of flaked sea salt on every slice.

      Focaccia is incredibly adaptable, and part of the joy lies in experimenting with different toppings. Whether you opt for simplicity with fresh herbs like rosemary and basil or choose to add vibrant colors with sliced vegetables (such as onions, bell peppers, tomatoes, and more), this bread serves as a fantastic foundation. Feel free to explore inventive flavor pairings such as indulgent figs with honey, strawberries with a drizzle of balsamic glaze, or a Mediterranean flair with olives, feta, and oregano.

      The unpretentious charm of focaccia reveals itself with every bite, one that your teeth easily sink into as the flavors instantly envelop your palate, evoking the warmth of home.

      **Ingredients:**

      - 1½ cups (191 grams) bread flour

      - 1½ teaspoons (5 grams) instant yeast

      - 1 teaspoon kosher salt

      - ½ cup plus 2 tablespoons (150 grams) hot water (120°F/49°C to 130°F/54°C)

      - 2 tablespoons (28 grams) extra-virgin olive oil, divided

      - Flaked sea salt, for sprinkling

      **Instructions:**

      1. In a large bowl, combine the flour, yeast, and kosher salt by whisking. Then, add ½ cup plus 2 tablespoons (150 grams) of hot water and 1 tablespoon (14 grams) of olive oil, stirring until a shaggy dough forms. Cover it and let it rest for 15 minutes at room temperature.

      2. With wet or oiled hands, lift one edge of the dough, gently stretching it upwards before folding it over the center. Continue this process around the bowl until the dough forms a ball. Cover it again and let it rest for another 15 minutes. Repeat the folding technique once more and allow it to rest for 15 minutes.

      3. Grease a 9x5-inch loaf pan with ½ tablespoon (7 grams) of olive oil. Transfer the dough into the prepared pan, using your fingers to gently stretch it into the corners. Cover it and let it rise in a warm, draft-free space (75°F/24°C) until it has doubled in size and has a jiggle, approximately 20 to 30 minutes.

      4. Preheat the oven to 400°F (200°C).

      5. Remove the cover from the dough and drizzle the remaining ½ tablespoon (7 grams) of oil on top. Using your fingertips, create dimples in the dough, making sure to touch the bottom of the pan without tearing it. Sprinkle sea salt on top and add any desired toppings.

      6. Bake in the oven until golden brown, and an instant-read thermometer inserted into the center reads at least 190°F (88°C), around 20 minutes. Let it cool in the pan for 10 minutes. Then, remove it from the pan and cool on a wire rack. Serve it warm or at room temperature and store it in an airtight container for up to one week.

      *Note: We used Bob's Red Mill Bread Flour.*

      Please let us know how it turned out!