I’ve been making focaccia a lot this year… OK, I’ve been making all kids of bread a lot this year, but often it’s a quick dough I make in the morning, not knowing if it will be pizza or focaccia at dinnertime, but that I’ll be prepared for both. (Or naan, even, with balls of dough pulled off and rolled thin on the countertop, then cooked in a hot skillet.) This dough is pretty universal.
Here, I’ll show you how to turn it into focaccia. This dough requires no strict rising time – you can leave it on the countertop all day, until dinner, or stick it in the fridge to slow it down overnight if you don’t get around to baking it. (Breakfast focaccia is divine, by the way.) I love how oily it is… you drizzle a generous pour of olive oil into a large skillet or 9×13-inch baking pan, push the dough in and flip it to coat, then press deep into the soft dough with your fingers to make divots that will catch the oil, salt, herbs or whatever you decide to top your focaccia with. I stuck with just oil and flaky salt for this one, but often stir some garlic, chopped rosemary or za’atar into the oil beforehand. (Warning: garlic bits burn easily – often I’ll just infuse a ramekin of oil with a crushed clove of garlic, then pour it into the pan, leaving the garlic behind.)