Samin Nosrat of the wonderful Salt, Fat, Acid, Heat, does the most delectable Ligurian Focaccia. Doused with brine before baking it is deliciously crunchy, salty and golden. It does, however, take around 17 hours to make and therefore requires some planning.
If you’re in a pinch, this excellent adaptation by The Practical Kitchen, which we have further adapted below, takes only two hours - it is quick and easy to make, yet still wonderfully golden, crunchy and delicious.
INGREDIENTS
500g plain flour
3 tsp Tasman Sea Salt + more for finishing
7g (1 sachet) dry yeast
4 tbsp olive oil + more for pan and finishing
1 tbsp honey
385ml warm water
Herbs – rosemary, thyme
For the brine:
60ml water
1¼ tsp Tasman Sea Salt
METHOD
Drizzle 3 tbsp olive oil across a baking sheet, coating the whole sheet.
Combine flour, salt and yeast in a mixing bowl and stir together. Combine water, honey, and 4 tbsp olive oil, and pour onto the centre of the dry ingredients. Mix together with your hand and then, once incorporated, continue to mix, with spread fingers, for approximately 1 minute.
Scrape the dough into the centre of your baking sheet. Coat your fingertips with olive oil and then gently push and stretch the dough to encourage it towards the edge of the baking sheet.
Cover and let rest for 10 minutes.
Drizzle two tablespoons of olive oil over the surface of the dough. Coat your hands with oil again and gently stretch the dough until it almost reaches the edges of the baking sheet.
Cover and let rest for 20 minutes, until lightly puffy.
In a small bowl, prepare the brine by whisking the salt into the water until it dissolves.
Preheat your oven to 230°C degrees. Drizzle another tablespoon of olive oil across the surface of the dough. Coat your hands with oil again and dimple the dough all over with your fingertips. Pour the brine over the surface of the dough.
Cover and let rest on top of your stove while the oven preheats until the focaccia is noticeably puffy - approximately 45 minutes.
Before baking sprinkle with more Tasman Sea Salt and chopped herbs. Bake for 20 minutes at 230°C degrees then drop the temp to 200°C and bake for an additional 5 minutes until deep and golden brown on top.
Adapted from The Practical Kitchen’s No-fuss Ligurian Focaccia, which is itself adapted from Samin Nosrat’s Salt, Fat, Acid Heat Ligurian Focaccia.