Recipe: Focaccia Bread 佛卡夏麵包

Original recipe link (原版食譜): Alexsandra's Kitchen Overnight, Refrigerator Focaccia = The Best Focaccia Bread Recipe
I halved the original recipe because I have an 8x8-inch lidded container, which makes the bread-making process much easier for me. The original recipe is designed for a 9×13-inch baking pan, but halving the ingredients will perfectly fit an 8- or 9-inch pie plate.
我把原配方減半了，因為我有一個 8x8 英寸的帶蓋容器，這樣做麵包就方便多了。原配方是為 9×13 吋的烤盤設計的，但減半後正好適合 8 吋或 9 吋的派盤。

《English》

Ingredients

  • 2 cups (256 g) all-purpose flour or bread flour
  • 1 to 1.5 teaspoons (5 to 7.5 g) kosher salt
  • 1 tsp (4 g) instant yeast (If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe. )
  • 1 cups (227.5 g) lukewarm water (made by combining 1/4 cup boiling water with 3/4 cups cold water)
  • butter for greasing
  • 2 Tbsps olive oil, divided
  • flaky sea salt, such as Maldon
  • 1/2 to 1 tsp whole rosemary leaves (optional)

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl, and let rest for 30 minutes, then stretch and fold the dough — this is an optional new step (9/17/2025), but if time permits, do it: I find it makes for an especially bubby focaccia. Fill a small bowl with water. Using a wet hand, grab an edge of the dough and pull it up and towards the center. Repeat this stretching and folding process, 8 to 10 times, moving your hand around the edge of the dough with every set of stretches and folds. As you stretch and fold, you should feel the dough transform from being sticky and shaggy to smooth and cohesive. Find video guidance here.
  2. Cold proof: Rub the surface of the dough lightly with olive oil. Cover the bowl with a lid (ideally) or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.
  3. Line 8- or 9-inch pie plate with parchment paper or grease with butter or coat with nonstick cooking spray.
  4. Pour a tablespoon of oil into the center of the pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen (Note: no need to cover for this room temperature rise).
  5. Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough . Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
  6. Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.
  7. To store the focaccia: When it has completely cooled, transfer it to an airtight bag or vessel and store it at room temperature for up to 3 days. Otherwise, freeze it for up to 3 months. Always reheat it on subsequent days to revive its crust: 350ºF for 15 minutes.

《中文》

食材

  • 2 杯（256 克）中筋麵粉或高筋麵粉
  • 1 至 1.5 茶匙（5 至 7.5克）猶太鹽
  • 1 茶匙（4 克）即溶酵母（如果您使用的是活性乾酵母，只需將酵母撒在溫水上，靜置 15 分鐘或直至起泡；然後繼續按照食譜操作。）
  • 1 杯（227.5 克）溫水（由 1/4 杯沸水與 3/4 杯冷水混合製成）
  • 黃油用於涂油
  • 2 湯匙橄欖油，分次加入
  • 片狀海鹽
  • 1/2 至 1 茶匙整片迷迭香葉（可選）

作法

  1. 製作麵團：在一個大碗中，將麵粉、鹽和即溶酵母攪拌均勻。加入水。用橡皮刮刀攪拌，直到液體被吸收，所有材料形成一個黏稠的麵團。蓋上碗，靜置 30 分鐘，然後拉伸折疊麵團。在一個小碗裡裝滿水。用濕手抓住麵團的一角，向上向中心拉伸。重複這個拉伸折疊的過程 8 到 10 次，每次拉伸折疊時都要將手沿著麵團邊緣移動。隨著拉伸折疊的進行，你應該感覺到麵團從黏稠粗糙變得光滑有彈性。 點擊此處觀看影片指導。
  2. 冷藏發酵：在麵團表面輕輕塗抹橄欖油。蓋上碗（最好用蓋子）或保鮮膜，立即放入冰箱冷藏至少 12 小時，或長達三天。
  3. 在 8 吋或 9 吋的派盤內鋪上烘焙紙，或塗上奶油，或噴上不沾鍋烹飪噴霧。
  4. 在每個烤盤中央倒入一湯匙油。用兩把叉子將麵團從碗邊向中心拉出，排出空氣。一邊拉動碗，一邊將麵團揉成大致的球狀。將麵團在油中滾動，使其表面均勻裹上油，並揉成大致的球狀。依照廚房溫度，將麵團醒發 3 至 4 小時（注意：室溫醒發無需蓋蓋子）。
  5. 將烤架放在烤箱中間，預熱至攝氏 220°（華氏 425°）。如果使用迷迭香，將其撒在麵團上。在每個麵團上淋一湯匙油。將雙手輕輕抹上油，然後用所有手指垂直向下按壓，形成深凹坑。如有必要，可在按壓的同時輕輕拉伸麵團，使其貼合烤盤。最後撒上片狀海鹽。
  6. 將烤盤放入烤箱，烘烤 25 至 30 分鐘，直到底部呈現金黃色且酥脆。從烤箱中取出烤盤，將佛卡夏麵包放在冷卻架上。冷卻 10 分鐘後再切塊食用；若打算切成兩半做成三明治，則需完全冷卻。
  7. 佛卡夏麵包的保存方法：待其完全冷卻後，將其轉移到密封袋或容器中，室溫下可保存最多3天。或者，冷凍保存最多3個月。之後每次食用前，請務必重新加熱以恢復其酥脆的外皮：350ºF（約175℃）加熱15分鐘。

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