Focaccia Bread
Directions
- 1Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 2Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 3Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 4Add 1 tsp of sugar and mix until the yeast is dissolved.
- 5Add 1 tsp of sugar and mix until the yeast is dissolved.
- 6Add 1 tsp of sugar and mix until the yeast is dissolved.
- 7In a bowl, mix 4 cups (500 grams) of bread flour with the water and yeast mixture.
- 8In a bowl, mix 4 cups (500 grams) of bread flour with the water and yeast mixture.
- 9In a bowl, mix 4 cups (500 grams) of bread flour with the water and yeast mixture.
- 10Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 11Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 12Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 13Cover and let rest for 30 minutes.
- 14Cover and let rest for 30 minutes.
- 15Cover and let rest for 30 minutes.
- 16Soak your hand in clean water and stretch and fold the 4 sides of the dough into the center. Repeat this process, lifting the dough and slapping it into the bowl a couple of times. Let it rest for 30 minutes.
- 17Soak your hand in clean water and stretch and fold the 4 sides of the dough into the center. Repeat this process, lifting the dough and slapping it into the bowl a couple of times. Let it rest for 30 minutes.
- 18Soak your hand in clean water and stretch and fold the 4 sides of the dough into the center. Repeat this process, lifting the dough and slapping it into the bowl a couple of times. Let it rest for 30 minutes.
- 19Grease a baking pan generously with olive oil.
- 20Grease a baking pan generously with olive oil.
- 21Grease a baking pan generously with olive oil.
- 22Transfer the dough into the tray and spread it out. Don't worry if it doesn't cover the entire tray.
- 23Transfer the dough into the tray and spread it out. Don't worry if it doesn't cover the entire tray.
- 24Transfer the dough into the tray and spread it out. Don't worry if it doesn't cover the entire tray.
- 25Drizzle more olive oil on top and massage it into the dough. Cover with another tray and let rest for 30 minutes.
- 26Drizzle more olive oil on top and massage it into the dough. Cover with another tray and let rest for 30 minutes.
- 27Drizzle more olive oil on top and massage it into the dough. Cover with another tray and let rest for 30 minutes.
- 28Dimple the focaccia with your fingers until you feel the tray.
- 29Dimple the focaccia with your fingers until you feel the tray.
- 30Dimple the focaccia with your fingers until you feel the tray.
- 31Sprinkle a little water on top and then sprinkle some coarse salt.
- 32Sprinkle a little water on top and then sprinkle some coarse salt.
- 33Sprinkle a little water on top and then sprinkle some coarse salt.
- 34Bake at 440°F (230°C) for 20 minutes.
- 35Bake at 440°F (230°C) for 20 minutes.
- 36Bake at 440°F (230°C) for 20 minutes.
- 37Transfer to a wire rack to cool.
- 38Transfer to a wire rack to cool.
- 39Transfer to a wire rack to cool.
Ingredients
- 4 cups bread flour
- 4 cups bread flour
- 4 cups bread flour
- 1.67 cups water
- 1.67 cups water
- 1.67 cups water
- 4 tsp brewer's yeast
- 4 tsp brewer's yeast
- 4 tsp brewer's yeast
- 2 tsp dry yeast
- 2 tsp dry yeast
- 2 tsp dry yeast
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
Equipment
baking panwooden spoonbowlplastic wrapwire rackknife