Focaccia with Tomato Sauce
Focaccia with Tomato Sauce
Focaccia with Tomato Sauce
This Focaccia with Tomato Sauce is fluffy (Overnight Focaccia dough recipe), and topped with tomato sauce, oregano, red pepper flakes, EVOO, and kosher salt.
Equipment
- 9×13 pan
Ingredients
For the dough
- 480 gram 480 grams King Arthur All-Purpose Flour
- 390 gram 390 grams warm water
- 14 gram 14 grams honey
- 14 gram 14 grams kosher salt
- 2 gram 2 grams active dry yeast
- 40 gram 40 grams extra virgin olive oil
For the brine
- 3 tbsp 3 tbs warm water
- 1 tsp 1 teaspoon iodized salt
For the topping
- 8 oz 8 oz tomato sauce
- 2 tsp 2 teaspoon dried oregano plus more if you prefer
- 1 tsp 1 teaspoon kosher salt
- 1/2 tsp ½ teaspoon red pepper flakes
- 2 tbsp 2 tbs extra virgin olive oil
Instructions
- Add the honey and yeast to the warm water. Mix to combine and let sit for 5 minutes.
- Meanwhile, whisk together the flour and salt. Pour in the water mixture and the olive oil. Use a spatula to stir to combine until all of the dry bits are mixed in. It will create a wet blob. Cover with plastic wrap and a kitchen towel for 5 minutes.
- When the 5 minutes are up, uncover, wet your hand, and stretch and fold the dough 4-5 times. To do this, pull a section of the dough out and then stretch and fold it over like you're wrapping a gift. Rotate the bowl and repeat 4-5 times. Cover back up with the plastic wrap and towel and let rest for 15 minutes.
- Once the 15 minutes are up, repeat the same stretch and fold process. The dough should be more elastic by this round. Once you've stretched and folded, flip the dough over so that the smooth part is on top. Drizzle some more olive oil on top, using your hand to make sure the entire dough ball is covered in the olive oil. Cover with plastic wrap and the towel and leave in the fridge for 12-18 hours.
- The next day, pour a few tbs of olive oil into the bottom of a 9×13 pan. Remove the dough from the fridge, it should have risen and developed some air bubbles. Pour the dough out onto the baking pan making sure the smooth part is on the top. Cover with plastic wrap and a kitchen towel and let sit in a warm place (like the oven with a light on) for 2-4 hours, or until the dough has expanded to 90% fill out the pan. (Check after 2 hours to make sure it isn't overproofing.)
- Make the brine by combining the warm water and the salt. Mix until the salt is dissolved.
- Uncover the dough. If it hasn't fully filled out the pan, you can stretch the corners a bit. Then, dimple the dough by pressing your fingers into it, making sure to touch firm enough that you're hitting the bottom of the pan, but not enough to rip it. Once dimpled, pour the brine all over the dough. Cover again and let proof one last time for 45 minutes. At this time, preheat the oven to 500 degrees. (You'll lower it for the actual bake. this is just to help ensure the top gets golden.)
- Once the 45 minute proof is up, add the topping to the focaccia by spreading the tomato sauce on top, then adding the oregano, red pepper flakes, salt, and olive oil. (Note: If you want a saucier focaccia, let the focaccia bake for 15 minutes, and then add the topping and continue baking for another 15 minutes.)
- Lower the oven to 425 degrees F and bake for 30 minutes on the center rack. In the last 15 minutes move the tray to bake on the bottom rack, on top of the pizza stone if you added one.
- Let the focaccia rest for 7 minutes in the tray, and then transfer to a wire rack to cool a bit before cutting.
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