Jason's Cooking Club
Focaccia
“One half sheet pan, and almost all of the five hours is waiting. The only technique in it is dimpling hard enough — right down to the bottom of the pan, with wet fingers, like you mean it.”
Ingredients
pantry
- flour512 g
- water455 g
- salt20 g
- sugar10 g
- dry yeast7 g (1 packet)
- olive oil, for the pan and the top60 g
- flaked salt, for the topto finish
Method
- 01Whisk the yeast and sugar into the water. Stand 5 minutes.⧗ 300 min
- 02Add the flour and salt. Mix with a spatula until no dry flour remains. Cover.“No kneading. You are just making sure every bit of flour is wet.” — jason
- 03Fold in the bowl four times, 30 minutes apart.“Wet hand, reach under, stretch it up and over. Four folds, quarter turn each time. That is the whole gluten development.” — jason⧗ 1800 min
- 04Oil the pan with 30 g. Turn the dough in, coat it, cover, rest 2 hours.⧗ 7200 min
- 05Stretch to the corners. Oil the top with the other 30 g and dimple all the way to the bottom of the pan with wet fingers.“This is the step people are too polite about. Go all the way down, right through to the metal. Those holes are what hold the oil.” — jason
- 06Rest 45 minutes. Flaked salt over.⧗ 2700 min
- 07Bake 230C for 22 to 25 minutes.⧗ 1500 min
- 08Out of the pan onto a rack immediately.“Leave it in the pan and the bottom steams itself soft. Straight onto the rack, every time.” — jason
you'll needHalf sheet panA big bowlSpatulaScale
notes — what you'd change next time
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ITALIAN · 300 MIN HANDS-ON · EASY
plan ahead Start the dough about 5 hours before you want to eat. The folds are 30 minutes apart, then 2 hours in the pan, then 45 minutes after dimpling.
Focaccia
One half sheet pan, and almost all of the five hours is waiting. The only technique in it is dimpling hard enough — right down to the bottom of the pan, with wet fingers, like you mean it.
— JASON MCKINNEY
J
Jason McKinney
not yet rated
method — 8 steps
- 01Whisk the yeast and sugar into the water. Stand 5 minutes.⧗ 300 min timer
- 02Add the flour and salt. Mix with a spatula until no dry flour remains. Cover.“No kneading. You are just making sure every bit of flour is wet.”
- 03Fold in the bowl four times, 30 minutes apart.“Wet hand, reach under, stretch it up and over. Four folds, quarter turn each time. That is the whole gluten development.”⧗ 1800 min timer
- 04Oil the pan with 30 g. Turn the dough in, coat it, cover, rest 2 hours.⧗ 7200 min timer
- 05Stretch to the corners. Oil the top with the other 30 g and dimple all the way to the bottom of the pan with wet fingers.“This is the step people are too polite about. Go all the way down, right through to the metal. Those holes are what hold the oil.”
- 06Rest 45 minutes. Flaked salt over.⧗ 2700 min timer
- 07Bake 230C for 22 to 25 minutes.⧗ 1500 min timer
- 08Out of the pan onto a rack immediately.“Leave it in the pan and the bottom steams itself soft. Straight onto the rack, every time.”
✦ mise en place
the tools you'll need✦
Half sheet pan
“33 x 46 cm”
✦
A big bowl
“room for the dough to double”
✦
Spatula
✦
Scale
“this is a weight recipe — a cup measure will not do it”
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