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4 servings
25 min active time
6 h total time
5.0 (2 votes)
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Original
3 1⁄2 cups | |
5 tsp | |
1 tsp | |
2 cups room temperature | |
2 Tbsp | |
2 tsp |
1 Tbsp | |
1 1⁄2 cups halved | |
1 cup | |
12 oz | |
to taste sliced | |
1 tsp | |
1 tsp | |
to taste |
2 Tbsp |
Amount per serving
Daily %
Calories
831
42%
Total Fat
39 g
50%
Cholesterol
60 mg
20%
Sodium
2621 mg
114%
Total Carbohydrates
87 g
32%
Fiber
3.7 g
13%
Total Sugar
3.8 g
Proteins
33 g
65%
Calcium
528 mg
41%
Iron
7.0 mg
39%
Potassium
201 mg
4%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare & Rest The Dough
- 1In a stand mixer : set the dough hook and mix the flour, yeast and sugar on medium until combined (~30 seconds).
- 2With the mixer on low, drizzle in the water. Increase to medium and mix until the ingredients form a very wet, smooth dough (~5 minutes).
- 3Turn off the mixer, cover the bowl and let stand for 10 minutes.
- 4Sprinkle 2 teaspoons of salt over the dough. Knead on medium until smooth and elastic (~5 minutes). The dough will be wet enough to cling to the sides of the bowl.
- 5Meanwhile, coat the bottom and sides of a large bowl with the olive oil. Set aside.
- 6Using a silicone spatula, scrape the dough and pour into the oiled bowl. Dip your fingers into the oil pooled at the sides of the bowl and dab the surface of the dough until completely coated with oil.
- 7Cover loosely with plastic wrap and let stand at room temperature for 5.5 to 6 hours. During this time, the dough will double in volume, deflate, then rise again partially. Set a timer for 5 hours.
Prepare Pan & Add Toppings
- 1Once the timer goes off... Mist a metal baking pan (e.g. 9x13 inches) with cooking spray. Pour the olive oil in the center of the pan. Set aside.
- 2When the dough is ready, gently pour it into the prepared pan, scraping the sides of the bowl with a silicone spatula to loosen; try to retain as much air in the dough as possible.
- 3The dough will eventually settle into an even layer in the pan (do not spread the dough with a spatula, as this would cause it to deflate).
- 4Scatter the mozzarella and olives evenly on the dough.
- 5In a medium bowl, use a potato masher to lightly crush the tomatoes. Scatter the tomatoes, leaving the juice and seeds in the bowl.
- 6Scatter the desired amount of salami slices.
- 7If the dough has not fully filled the corners of the pan, use your hands to lightly press the tomatoes to push the dough into the corners. Let stand uncovered at room temperature for 20 minutes.
- 8Preheat the oven to 500°F (260°C). Optionally, if cooking with a baking stone/steel, place it in the middle rack.
Bake & Serve
- 1Drizzle the dough with the olive oil, making sure to oil each tomato.
- 2Sprinkle evenly with oregano, the salt and pepper.
- 3Place the pan on the baking stone/steel/rack and bake for ~20 minutes or until golden brown and the sides have pulled away from the pan. Cool on a wire rack for 5 minutes.
- 4Using a wide metal spatula, lift the focaccia from the pan and slide it onto the rack. Cool for 30+ minutes before serving.
Published by Julien Amelot