Rosemary-Lemon Focaccia, Day-Of Finish

The day-of finish for focaccia dough prepared the day before: gently stretched in an oiled pan, allowed to rise until puffy, then deeply dimpled, brined, topped with rosemary, and baked until golden.

Servings: 2-4 Time: ~3 hrs day-of, plus overnight dough preparation Oven: 450°F

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Ingredients

• 1 batch refrigerated focaccia dough, made the day before
• 2 tablespoons extra-virgin olive oil, for the pan
• Additional olive oil, for fingertips, rosemary, and finishing
• 1 tablespoon fresh rosemary leaves, lightly chopped
• Finely grated lemon zest, for finishing
• Flaky salt, for topping

Brine

• 1½ tablespoons water
• 1½ tablespoons extra-virgin olive oil
• ¼ teaspoon fine sea salt

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Method

Transfer to the Pan

Pour 2 tablespoons olive oil into a 9 × 13-inch metal pan. Spread it across the bottom and slightly up the sides.

Take the focaccia dough from the refrigerator. Use a flexible spatula or dough scraper to release it gently from the bowl and place it in the oiled pan.

Turn the dough over once so both sides are coated with oil. Oil your fingertips and gently stretch the dough toward the corners.

Do not force it. Cold dough will probably spring back.

Cover the pan loosely with plastic wrap, a clean towel, or an overturned sheet pan. Leave it at room temperature for 20 minutes.

Stretch in Stages

After 20 minutes, uncover the dough, oil your fingertips, and gently stretch it farther toward the corners. Stop if it strongly resists or begins to tear. Cover it again for another 20 minutes.

Give the dough one final gentle stretch until it nearly fills the pan. It is fine if it does not reach every corner perfectly.

Cover it loosely and let it rise undisturbed. Do not dimple it yet.

The dough is ready when it looks puffy, relaxed, slightly bubbly, noticeably thicker, and soft and jiggly when the pan is gently shaken.

If it still looks tight and dense after about 1 hour 20 minutes, move it somewhere gently warm, such as a turned-off oven with only the light on, near but not on a warming oven, or on top of the refrigerator. It needs warmth, not heat.

Prepare the Rosemary

Lightly chop approximately 1 tablespoon rosemary leaves. Toss them with about ½ teaspoon olive oil to help prevent burning.

Preheat and Brine

Place a rack in the lower-middle portion of the oven and preheat to 450°F.

Whisk together the water, olive oil, and fine sea salt for the brine. It may look cloudy or temporarily separated; that is normal.

Dimple and Top

Coat the fingers of both hands with olive oil. Press your fingertips straight down into the dough, nearly to the bottom of the pan without tearing through it.

Continue until the entire surface is covered with deep dimples. Use several fingers at once rather than poking with one finger.

Pour the brine evenly over the dough and allow it to collect in the dimples. Sprinkle the oiled rosemary across the surface and add a modest amount of flaky salt. The brine is already salted, so do not overdo the finishing salt.

Let the focaccia rest uncovered for 15-20 minutes.

Bake

Bake on the lower-middle rack for 18-23 minutes, beginning to check at 18 minutes.

The focaccia is ready when the top is deeply golden, the edges are crisp and browned, the bottom is golden, and the center no longer looks pale or wet.

Finish and Cool

Brush the hot surface lightly with olive oil and add a small amount of finely grated lemon zest.

Let the focaccia cool in the pan for 10 minutes, then carefully transfer it to a cooling rack or cutting board.

Do not cover it while hot. Covering traps steam and softens the crust. Leave it whole until close to dinner so it retains moisture.

Cut into squares and serve warm or at room temperature. If holding briefly, leave uncovered or cover very loosely with a clean towel.