How to Make Focaccia: Crisp, Airy Overnight Bread
To make focaccia, mix a high-hydration dough with flour, water, yeast, salt, and olive oil, strengthen it with several stretch-and-folds, then cold-ferment it for 12-24 hours. Proof the dough in a generously oiled metal pan, dimple it with wet fingers, add brine and toppings, and bake at 425°F-450°F until deeply golden. Key Facts at a […]