Same-day Focaccia

214 mins
Serves 1
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Directions

  1. 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast, and whisk that together.
  2. 2In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast, and whisk that together.
  3. 3In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast, and whisk that together.
  4. 4Once whisked, add in bread flour and fine sea salt, then stir together really well until mixed.
  5. 5Once whisked, add in bread flour and fine sea salt, then stir together really well until mixed.
  6. 6Once whisked, add in bread flour and fine sea salt, then stir together really well until mixed.
  7. 7Scrape down the bowl and cover it up for 15 minutes.
  8. 8Scrape down the bowl and cover it up for 15 minutes.
  9. 9Scrape down the bowl and cover it up for 15 minutes.
  10. 10Wet your hand, then grab the dough and pull it over itself about 8 times around the bowl until the dough has tightened up into a ball-like shape.
  11. 11Wet your hand, then grab the dough and pull it over itself about 8 times around the bowl until the dough has tightened up into a ball-like shape.
  12. 12Wet your hand, then grab the dough and pull it over itself about 8 times around the bowl until the dough has tightened up into a ball-like shape.
  13. 13Cover the dough again for 15 minutes.
  14. 14Cover the dough again for 15 minutes.
  15. 15Cover the dough again for 15 minutes.
  16. 16Repeat the stretch and folds once more.
  17. 17Repeat the stretch and folds once more.
  18. 18Repeat the stretch and folds once more.
  19. 19Cover and rest the dough for an hour to an hour and a half at room temperature.
  20. 20Cover and rest the dough for an hour to an hour and a half at room temperature.
  21. 21Cover and rest the dough for an hour to an hour and a half at room temperature.
  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. 25Tip the dough into the tray and fold it into thirds.
  26. 26Tip the dough into the tray and fold it into thirds.
  27. 27Tip the dough into the tray and fold it into thirds.
  28. 28Rotate the dough and then flip it over.
  29. 29Rotate the dough and then flip it over.
  30. 30Rotate the dough and then flip it over.
  31. 31Cover with another tray or with some oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  32. 32Cover with another tray or with some oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  33. 33Cover with another tray or with some oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  34. 34Preheat oven to 220C/430F, place oven rack in lowest position.
  35. 35Preheat oven to 220C/430F, place oven rack in lowest position.
  36. 36Preheat oven to 220C/430F, place oven rack in lowest position.
  37. 37Spread the dough to the edges of the tray.
  38. 38Spread the dough to the edges of the tray.
  39. 39Spread the dough to the edges of the tray.
  40. 40If using rosemary, sprinkle that over first, then drizzle over some olive oil and dimple the dough.
  41. 41If using rosemary, sprinkle that over first, then drizzle over some olive oil and dimple the dough.
  42. 42If using rosemary, sprinkle that over first, then drizzle over some olive oil and dimple the dough.
  43. 43Push any additional toppings into the dimples.
  44. 44Push any additional toppings into the dimples.
  45. 45Push any additional toppings into the dimples.
  46. 46Add some flaky sea salt.
  47. 47Add some flaky sea salt.
  48. 48Add some flaky sea salt.
  49. 49Bake for 18 to 24 minutes in the lowest rack of your oven.
  50. 50Bake for 18 to 24 minutes in the lowest rack of your oven.
  51. 51Bake for 18 to 24 minutes in the lowest rack of your oven.
  52. 52Transfer the focaccia to a cooling rack, wait at least 15 minutes, then cut in and enjoy.
  53. 53Transfer the focaccia to a cooling rack, wait at least 15 minutes, then cut in and enjoy.
  54. 54Transfer the focaccia to a cooling rack, wait at least 15 minutes, then cut in and enjoy.

Ingredients

  • 500 g white bread flour
  • 500 g white bread flour
  • 500 g white bread flour
  • 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 desired dough consistency.
  • Place the oven rack in the lowest position for baking to help the bottom of the bread crisp up.
  • Wait at least 15 minutes after baking before cutting into the focaccia.
Same-day Focaccia | Clip Recipe