Golden Cumin Focaccia
A simple, no-knead recipe for beginner bakers with lots of golden turmeric and cumin seeds! This focaccia is incredibly simple but very flavorful. Crusty and sponge-y, this bread is so satisfying.
Ingredients
- 450 grams lukewarm water , 2 cups
- 5 grams active dry yeast , 1 tsp
- 10 grams honey , 1/2 tbsp
- 465 grams unbleached all purpose flour , 3 3/4 cups + 2 tbsp , (I used King Arthur brand with 11.7% protein content)
- 1 3/4 tbsp turmeric
- 1 tbsp cumin seeds
- 10 grams kosher salt , 2 1/2 tsp , (I used Diamond Crystal Kosher)
- 80 grams olive oil , 1/2 cup , divided
- unsalted butter , for buttering the pan
- flakey sea salt
Instructions
- Whisk water, yeast, and honey in a medium bowl or measuring cup and let sit for 5 minutes.
- In a large bowl, mix the flour, turmeric, cumin seeds and salt.
- Add the yeast mixture to the flour mixture and mix with rubber spatula until a shaggy, wet dough forms, taking care that there are no dry, flour patches.
- In a separate large bowl, add 1/4 cup (4 tbsp) of olive oil and oil the sides of the bowl with your fingers.
- Transfer the dough into the bowl. With a little olive oil on your hands, quickly flip the dough over.
- Cover the bowl very well with plastic wrap and place in the fridge for AT LEAST 12 hours. This can actually sit in the fridge for up to 2 days to develop the flavor.
- Butter a 10" round cake pan. Drizzle in 2 tbsp of olive oil.
- Transfer the dough into the prepared cake pan pouring any extra oil left in the bowl onto the top of the dough.
- Let rise, uncovered, in a dry, warm spot until doubled in size and relaxed. This can take anywhere from 1 hour to 3 hours.
- Place rack at the bottom of the oven and pre-heat to 450˚F
- Drizzle the dough with remaining 2 tbsp of olive oil.
- Lightly oil your fingers, dimple the focaccia all over as if you're playing the piano. Don't be afraid to be aggressive. My fingertips touch the bottom of the pan when I do this.
- Sprinkle with flakey sea salt.
- Bake, on the bottom rack of the oven, until the focaccia is golden brown and puffy, about 30 minutes.
- Allow to cool slightly, about 5 minutes, and remove the focaccia onto a wire rack to finish cooling. Enjoy!
Notes
I wrote this recipe using gram measurements and I HIGHLY RECOMMEND that you make it that way. I have written in the cup measurements from my conversion chart.
An aluminum cake pan works best to get a crispy crust. Don't use non-stick here or a spring form pan!
You can also bake this in a 13" x 9" baking pan.
You want to remove the baked focaccia from the pan as soon as you can handle it so that the crust stays nice and crispy.
Tried this recipe?Let us know how it was!