Thin-style Wheat Focaccia -

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Thin-style Wheat Focaccia

Aside from rise time for the dough, required effort for this focaccia is very minimal.

Prep Time25

Cook Time25

Rising time2 10

Total Time3

Course: Bread

Cuisine: Italian, Middle Eastern

Servings: pieces; 9x13" pan focaccia

Calories: 186kcal

Ingredients

Dough

1 tablespoon (10 g / 0.35 oz) active dry or instant yeast (you don't need to bloom instant yeast)
1 tablespoon (21 g) honey
1 ½ cups (350 ml) cold water divided
2.9 cups (400 g / 14 oz) white flour
0.7 cups (100 g / 3.65 oz) whole-wheat flour
1 tablespoon fine salt
3 tablespoons extra-virgin olive oil

Assembly

7 tablespoons extra-virgin olive oil for drizzling on pan and over dough
2-4 large pinches flaky sea salt such as Maldon

Instructions

Dough

In the bowl of a stand mixer fit with the dough hook attachment*, bloom the yeast with ¾ of the total water amount for about 5 minutes. Pour in the honey, both flours, and the salt. Knead at a low speed for 3 minutes until a ball of dough forms.
Slowly stream in the olive oil, continue kneading at low speed for 2-4 minutes. The dough should form a supple, smooth ball.
Continuing to knead, gradually add the rest of the water until fully absorbed. The dough will look at first as though it is splitting apart, but it will come back together after another 3-7 minutes of kneading.
Grease a bowl with olive oil, add the dough ball, cover loosely with oiled cling film and side aside to rest until the dough doubles in size (about ¾ - 1 ½ hours, depending on the ambient temperature).

Assembly

Pour about 4 tablespoons of olive oil into the center of a half-sheet baking pan with rimmed sides. Turn out the dough ball onto the oil blob on the baking pan, turn to coat in oil, and gently pat into a roughly 15-by-21-inch rectangle. Using your finger tips (all 10 of them), dapple the surface of the dough to create many little depressions. Drizzle with the remaining 3 tablespoons of olive oil. Let rise for 40 minutes to 1 hour, until puffed up about double.
After about 30 minutes, preheat the oven to 410°F. It needs to be at 410°F for at least 20 minutes before you bake the focaccia.
Evenly sprinkle the entire surface of the dough with salt flakes. Bake the focaccia for 20 minutes, until golden brown along the edges.
Serve immediately.

Notes

*Don't have a mixer with the dough hook attachment? Never fear. This dough can be worked by hand, although it is certainly easier to work the olive oil in with the dough hook. Follow the instructions, doing the kneading on a clean counter instead of mechanically and planning that it will take an extra 10 minutes.
Alternatively, toss all the ingredients in a bread machine at once, set it to dough, and walk away until the cycle completes.

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