Same-day Focaccia

135 mins
Serves 1
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Directions

  1. 1In a large mixing bowl, whisk together warm water, honey, extra virgin olive oil, and instant yeast.
  2. 2In a large mixing bowl, whisk together warm water, honey, extra virgin olive oil, and instant yeast.
  3. 3In a large mixing bowl, whisk together warm water, honey, extra virgin olive oil, and instant yeast.
  4. 4Add bread flour and sea salt, then mix well until combined.
  5. 5Add bread flour and sea salt, then mix well until combined.
  6. 6Add bread flour and sea salt, then mix well until combined.
  7. 7Clean the bowl, cover it, and let the dough rest for 15 minutes at room temperature.
  8. 8Clean the bowl, cover it, and let the dough rest for 15 minutes at room temperature.
  9. 9Clean the bowl, cover it, and let the dough rest for 15 minutes at room temperature.
  10. 10Wet your hands, then perform stretch and folds on the dough (about 8 times around the bowl) until it forms a tight ball.
  11. 11Wet your hands, then perform stretch and folds on the dough (about 8 times around the bowl) until it forms a tight ball.
  12. 12Wet your hands, then perform stretch and folds on the dough (about 8 times around the bowl) until it forms a tight ball.
  13. 13Cover the bowl and let the dough rest for another 15 minutes at room temperature.
  14. 14Cover the bowl and let the dough rest for another 15 minutes at room temperature.
  15. 15Cover the bowl and let the dough rest for another 15 minutes at room temperature.
  16. 16Repeat the stretch and fold process once more.
  17. 17Repeat the stretch and fold process once more.
  18. 18Repeat the stretch and fold process once more.
  19. 19Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
  20. 20Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
  21. 21Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
  22. 22Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  23. 23Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  24. 24Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  25. 25Transfer the dough to the tray and fold it into three parts as shown.
  26. 26Transfer the dough to the tray and fold it into three parts as shown.
  27. 27Transfer the dough to the tray and fold it into three parts as shown.
  28. 28Rotate the dough, flip it, cover with another tray or oiled parchment paper, and let it proof at room temperature for 1 to 1.5 hours.
  29. 29Rotate the dough, flip it, cover with another tray or oiled parchment paper, and let it proof at room temperature for 1 to 1.5 hours.
  30. 30Rotate the dough, flip it, cover with another tray or oiled parchment paper, and let it proof at room temperature for 1 to 1.5 hours.
  31. 31Preheat the oven to 220°C/430°F and place the oven rack in the lowest position.
  32. 32Preheat the oven to 220°C/430°F and place the oven rack in the lowest position.
  33. 33Preheat the oven to 220°C/430°F and place the oven rack in the lowest position.
  34. 34Spread the dough to the edges of the tray.
  35. 35Spread the dough to the edges of the tray.
  36. 36Spread the dough to the edges of the tray.
  37. 37If using rosemary, sprinkle it first, then drizzle with some olive oil and dimple the dough.
  38. 38If using rosemary, sprinkle it first, then drizzle with some olive oil and dimple the dough.
  39. 39If using rosemary, sprinkle it first, then drizzle with some olive oil and dimple the dough.
  40. 40Add any additional toppings and sprinkle with flaky sea salt.
  41. 41Add any additional toppings and sprinkle with flaky sea salt.
  42. 42Add any additional toppings and sprinkle with flaky sea salt.
  43. 43Bake in the preheated oven on the lowest rack for 18 to 24 minutes.
  44. 44Bake in the preheated oven on the lowest rack for 18 to 24 minutes.
  45. 45Bake in the preheated oven on the lowest rack for 18 to 24 minutes.
  46. 46Transfer the focaccia to a cooling rack and let it cool for at least 15 minutes.
  47. 47Transfer the focaccia to a cooling rack and let it cool for at least 15 minutes.
  48. 48Transfer the focaccia to a cooling rack and let it cool for at least 15 minutes.
  49. 49Slice and enjoy.
  50. 50Slice and enjoy.
  51. 51Slice and enjoy.

Ingredients

  • 500 g white bread flour (12% protein content or higher)
  • 500 g white bread flour (12% protein content or higher)
  • 500 g white bread flour (12% protein content or higher)
  • 390 ml warm water
  • 390 ml warm water
  • 390 ml warm water
  • 15 ml extra virgin olive oil
  • 15 ml extra virgin olive oil
  • 15 ml extra virgin olive oil
  • 6 g instant yeast
  • 6 g instant yeast
  • 6 g instant yeast
  • 5 g honey, sugar or agave
  • 5 g honey, sugar or agave
  • 5 g honey, sugar or agave
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • Extra virgin olive oil to line pan and drizzle
  • Extra virgin olive oil to line pan and drizzle
  • Extra virgin olive oil to line pan and drizzle
  • Flaky sea salt to finish
  • Flaky sea salt to finish
  • Flaky sea salt to finish
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)

Equipment

large mixing bowlbaking trayparchment papercooling rack

Tips

  • Start with 390ml water and add more if needed to achieve the desired dough consistency.
  • Bake on the lowest rack for a crispy bottom.
  • Wait at least 15 minutes after baking before cutting and serving.