How does high altitude affect homemade focaccia?

Please keep in mind that we do not live at high altitude and do not have experience with high altitude baking. That said, high altitude typically affects focaccia dough by faster rises and faster moisture evaporation. That means you won't need as much time for each rise of the dough (try cutting the time by 10-20%). You may also need to increase hydration by adding another 1-2 tablespoons of water to the dough.

How does high humidity affect homemade focaccia?

If you live somewhere very humid, your dough may absorb moisture from the air and will thus feel stickier. You can either try withholding some of the water or adding small amounts of extra flour until the dough is still tacky, but easy to manage.

How does a cold kitchen affect homemade focaccia?

Cold weather will drastically affect the rise of your focaccia. If your kitchen is typically very cold, we strongly suggest using an oven proofing setting or a warming drawer. If you have neither, you can proof the dough in the oven with the light on (but keep the oven off!). Keep in mind that your dough may need longer to rise at every step of the process.

No-Knead Focaccia (Easy One Bowl Recipe)

Description

This easy, no-knead focaccia bread recipe doesn't require a mixer or any other special equipment, and it's made in just one bowl. It has a crispy, salty, golden brown crust, a soft and airy interior, and rich olive oil flavor. It's absolutely delicious on its own, paired with soups, salads, or as sandwich bread. This is a Crowded Kitchen family favorite and we know you'll love it, too!

Ingredients

Units Scale

For the dough:

3 cups (405 g) all-purpose flour, spooned and leveled
2 teaspoons (6g) fine grain sea salt
1 teaspoon granulated sugar
1 1/3 cup (315 g) lukewarm water (78-82˚F)
1 1/2 tablespoon extra virgin olive oil
2 1/4 teaspoons (1 1/4oz packet) instant yeast

For topping:

5 tablespoons extra virgin olive oil, divided
Flaky sea salt to taste

Instructions

Add the water to a large mixing bowl. (We use stainless steel, which releases the dough better than glass or ceramic.)
Stir in the yeast and olive oil. Add half of the flour and stir with a wooden spoon or spatula until combined (it's okay if there are some lumps).
Add in the remaining flour, salt and sugar and stir until all of the flour is incorporated (make sure to scrape down the sides) and the dough forms a loose ball in the middle of the bowl. The dough should be wet and sticky.
Cover with a clean kitchen towel and rest for 60 minutes in a non-drafty area of your kitchen (ideally between 75-85 degrees).
After 60 minutes, uncover the dough and use a silicone spatula or wooden spoon lightly coated with olive oil to scoop underneath the dough and fold sections up and into the center of the dough ball, turning the bowl as you go. Cover and return to your proofing area.
Repeat this process every 20 minutes for 4 more times, for a total of 80 minutes.
Pour 2 tablespoons of olive oil into a 9x9 inch baking dish. (We use a heavy-duty aluminum pan, which results in a crispier crust.) Use a pastry brush to spread it evenly over the bottom and into the corners/up the sides.
Transfer the dough from the bowl into your baking pan. It will probably stick a little bit, so just gently coax it into the pan. Stretch and fold the dough on top of itself into thirds (like folding paper for an envelope), then rotate the dough 90 degrees and fold again into thirds. Flip the dough over so it's folded side down. Cover and return to your proofing area for 1 hour, until it doubles in size.
Gently spread the dough to the corners of the pan. Use one finger to press straight down on the dough to create deep dimples approximately 1.5 inches apart. Be sure to press all of the way to the bottom of the pan.
Pour the remaining 3 tablespoons of olive oil over the top of the dough, using a pastry brush to spread it evenly. Return the dough to your proofing area for 1 more hour.
Preheat your oven to 450˚F.
Before baking, sprinkle the dough with flaky salt. Bake for 21-23 minutes, until the crust is golden brown. Let the focaccia cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Prep Time: 4 hours 30 minutes
Cook Time: 22 minutes
Category: Baking, Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 137
Sugar: 0.3 g
Sodium: 292.2 mg
Fat: 6 g
Carbohydrates: 18.4 g
Fiber: 0.8 g
Protein: 2.6 g