Focaccia with Kalamata Olives and Anchovies

Why this recipe works:

The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by simply adding yeast to flour and water and kneading.… read more

The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal effort. This mixture of flour, water, and yeast rests until its yeast flavor gets stronger and more complex than it would get by simply adding yeast to flour and water and kneading. Using an almost no-knead mixing method gently mixed the ingredients of our focaccia recipe without developing too much gluten. To skip the long rest this mixing method calls for, we allowed the freshly mixed dough to rest briefly before we added salt, then gently turned the dough over itself at regular intervals as it proofed. Finally, moving our free-form breads into round cake pans and drizzling the bottom of the pans in oil gave us a focaccia recipe that turned out bread with a crackly crisp bottom and airy interior.

less

Makes two 9-inch round loaves

If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack. The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection