Same-day Focaccia
Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, instant yeast, and whisk that together.
- 2Once whisked, add in bread flour and fine sea salt, then stir together really well until mixed.
- 3Scrape down the bowl and cover it up for 15 minutes.
- 4Wet 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.
- 5Cover the dough again for 15 minutes.
- 6Repeat the stretch and folds once more.
- 7Cover and rest the dough for an hour to an hour and a half at room temperature.
- 8Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
- 9Tip the dough into the tray and fold it into thirds.
- 10Rotate the dough and then flip it over.
- 11Cover 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.
- 12Preheat oven to 220C/430F, place oven rack in lowest position.
- 13Spread the dough to the edges of the tray.
- 14If using rosemary, sprinkle that over first, then drizzle over some olive oil and dimple the dough.
- 15Push any additional toppings into the dimples.
- 16Add some flaky sea salt.
- 17Bake for 18 to 24 minutes in the lowest rack of your oven.
- 18Transfer the focaccia to a cooling rack, wait at least 15 minutes, then cut in and enjoy.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil to line pan and drizzle
- Flaky sea salt to finish
- 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.
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