Chef Paul Lillakas’ focaccia bread recipe

There’s nothing like the smell of freshly baked bread. With the start of March Break just a couple of days away, why not get the kids involved in baking a homemade focaccia? To show us how, we welcomed chef Paul Lillakas, who shared his recipe for focaccia bread.

For a step-by-step video, click here.

24-Hour Fermented Focaccia Bread

Hands on time: 45 minutes
Total Time: 26 hours
Makes: 12 servings

Tip: invest in a digital kitchen scale to maximize accuracy and get the best results in baking. It also makes combining the ingredients in this recipe a breeze.

Ingredients:
425 ml lukewarm water (425 grams)
1 tsp quick-rise yeast (3 grams)
1 tbsp liquid honey (21 grams)
2 tbsp olive oil (27 grams)
1 ½ tsp sea salt (9 grams)
3 1/3 cups bread flour (500 grams)
Extra oil for pan (about 2 tbsp or 27 grams)
Flaky sea salt (optional)

In an extra-large bowl, combine water, honey and yeast. Stir in olive oil and salt. Add bread flour.
Using the back of a wooden spoon, stir until mixture is combined and no lumps remain, about 2-3 minutes. Use a bench scraper (or silicone spatula) to scrape all dough off of the spoon handle.
Cover bowl with plastic wrap, or a damp towel, and let stand for 10 minutes. (Note: leave the bench scraper in the bowl, you’ll need it again!)
Next, perform a series of 4 “stretch-and-folds” by using wet hands (or the bench scraper or a silicone spatula) to pull the dough from the bottom of the bowl up and back over the rest of the ball, turning the bowl 90 degrees each time. Cover the bowl and let stand for another 10 minutes.
Repeat this entire process 3 more times, allowing dough to rest for 10 minutes each time.
Cover the dough and place in the refrigerator overnight or up to 24 hours.
Preparing the dough for baking: 2-3 hours before baking: Spread 2 tbsp oil thoroughly in a large metal focaccia pan (or 9×13 inch casserole). Scape the dough out of the bowl and into the pan. Stretch and fold the dough over itself one more time (like a book) and gently press down to flatten. Ensure the top of the dough is oiled; Cover with plastic wrap and let rise in a warm place for at least 2-3 hours. (Note: the dough will rise and spread so there is no need to press it to the edges of the pan)
Preheat oven to 400F. S. Using oiled fingertips, dimple the dough by rapidly pressing the dough all over. Sprinkle flaky salt onto dough (if using). Bake on middle rack until golden brown, about 30 minutes. Let cool for 5 minutes. Remove the bread from the pan and place on a wire rack to continue cooling before slicing. Store in an airtight container at room temperature for up to 3 days.