Directions
- 1Combine flour, salt, and yeast in a bowl and mix them together.
- 2Add tepid water and mix until well combined.
- 3Cover the dough with plastic wrap and let it rest for 30 minutes.
- 4With wet hands, pick up the dough and fold it over. Repeat this process for a few more folds.
- 5Drizzle olive oil over the dough in the bowl.
- 6Pour olive oil into a baking tray and rub it on your hands.
- 7Tip the dough out into the oiled baking tray.
- 8Drizzle a little more olive oil over the dough.
- 9Cover the tray with another tray and place it in the fridge overnight.
- 10Let the dough proof at room temperature for 90 minutes.
- 11Drizzle oil on your fingers and gently press into the dough to create dimples, popping any really big bubbles.
- 12Add some grated Parmesan, rosemary, and flaky or rock salt on top.
- 13Bake at 220°C for 30 minutes.
- 14Remove the focaccia from the oven.
- 15Cut and enjoy your focaccia.
Ingredients
- 510 g Bread Flour
- 8 g Instant Dried Yeast
- 10 g Salt
- 450 g Tepid Water
- Olive Oil
- Parmesan
- Rosemary
- Flaky or Rock Salt
Equipment
BowlPlastic wrapBaking trayKnife
Tips
- If you like your bread more Caucasian, leave it in for 25 minutes.
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