Golden Olive Oil Focaccia with Flaky Sea Salt
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A same-day wet dough is strengthened with four sets of folds instead of kneading, risen in an oiled tin, dimpled deeply and baked hot with olive oil and flaky sea salt.
Always check the labels of the products you use.
Method
- 1
Mix the dough. Stir the flour, yeast and fine salt together, add the water and 2 tbsp oil and mix 1-2 minutes to a sticky dough with no dry flour. Cover and rest 15 minutes.
- 2
Fold. With a wet hand, stretch one side of the dough up and fold it over the middle; turn the bowl and repeat 4 times. Repeat these folds 3 more times, every 30 minutes, until the dough is smooth and bubbly.
- 3
Rise in the tin. Pour 2 tbsp oil into the tin, add the dough, turn to coat and stretch towards the corners. Cover and leave 1 hour until puffy, stretching into the corners again halfway.
- 4
Heat the oven. Heat the oven to 230 °C (210 °C fan) with a shelf in the lower third.
- 5
Dimple. Drizzle with the last 1 tbsp oil, press oiled fingers firmly to the bottom of the tin all over, then scatter with flaky salt.
- 6
Bake. Bake 22-26 minutes until deep golden on top and underneath. Cool on a rack at least 20 minutes before cutting.
Storage
Keep wrapped at room temperature and eat within 2 days, or freeze for up to 1 month. Refresh in a hot oven for a few minutes.
EU nutrition claims
- Sugar-free: 0.3 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 33 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- spatula or wooden spoon
- cling film
- 23 x 33 cm metal baking tin
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 202 kcal |
| Protein | 5.2 g |
| Carbohydrate | 30.5 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 6.4 g |
| of which saturates | 0.9 g |
| Fibre | 1.2 g |
| Salt | 1.02 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
