Ingredients
- 1 batch of no-knead focaccia (about 700 g dough)
- 1/2 stick (57 g) + 2 tbsp (22 g) salted butter, divided
- flaky or rock salt, for topping
Directions
- Prepare the dough: make one batch of focaccia dough and proof it in the fridge for 24-72 hours (or use the same-day method).
- Cube 1/2 stick of butter into roughly 1 cm pieces and keep refrigerated until ready to use.
- Coat a 7×11-inch or 8×8-inch baking pan with 1 tbsp of butter.
- Oil your hands and transfer the dough to the pan, gently spreading it to cover the base. Scatter the cubed butter over about two-thirds of the dough. Fold the unbuttered section over the middle, then fold the buttered side over the top. Turn the dough vertically, then flip it so the seams are underneath.
- Cover and proof for 2-4 hours, until puffy and nearly doubled.
- Melt the remaining 1 tbsp of butter. Coat your fingers with some of it and gently dimple the surface of the dough.
- Preheat the oven to 450F (230C).
- Dimple the focaccia again and sprinkle with flaky or rock salt. Bake for 22-25 minutes, until deeply golden brown on top and bottom.
- Cool in the pan about 10 minutes before slicing. Serve warm.
The base is Okonomi Kitchen's no-knead focaccia dough. From okonomikitchen on Instagram; full recipe at okonomikitchen.com.
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