1To a large bowl, add warm water, salt, olive oil, and yeast, then whisk well to dissolve the salt.
2To a large bowl, add warm water, salt, olive oil, and yeast, then whisk well to dissolve the salt.
3To a large bowl, add warm water, salt, olive oil, and yeast, then whisk well to dissolve the salt.
4Add high protein bread flour to the bowl.
5Add high protein bread flour to the bowl.
6Add high protein bread flour to the bowl.
7Scrape down the sides of the bowl, cover, and let rest for 30 minutes.
8Scrape down the sides of the bowl, cover, and let rest for 30 minutes.
9Scrape down the sides of the bowl, cover, and let rest for 30 minutes.
10Wet your hands to prevent sticking, then perform the first series of stretch and folds (four folds), stretching and folding the dough to the opposite side of the bowl, rotating a quarter turn and repeating.
11Wet your hands to prevent sticking, then perform the first series of stretch and folds (four folds), stretching and folding the dough to the opposite side of the bowl, rotating a quarter turn and repeating.
12Wet your hands to prevent sticking, then perform the first series of stretch and folds (four folds), stretching and folding the dough to the opposite side of the bowl, rotating a quarter turn and repeating.
13Cover the bowl and let rest for another 30 minutes.
14Cover the bowl and let rest for another 30 minutes.
15Cover the bowl and let rest for another 30 minutes.
16Repeat the stretch and fold process (second series) and rest for 30 minutes.
17Repeat the stretch and fold process (second series) and rest for 30 minutes.
18Repeat the stretch and fold process (second series) and rest for 30 minutes.
19Repeat the stretch and fold process (third series) and rest for 30 minutes.
20Repeat the stretch and fold process (third series) and rest for 30 minutes.
21Repeat the stretch and fold process (third series) and rest for 30 minutes.
22After the third series of folds, either cover the dough and refrigerate overnight or let it rest for a final 30 minutes to make focaccia the same day.
23After the third series of folds, either cover the dough and refrigerate overnight or let it rest for a final 30 minutes to make focaccia the same day.
24After the third series of folds, either cover the dough and refrigerate overnight or let it rest for a final 30 minutes to make focaccia the same day.
25Generously grease a baking tray with about 3 tablespoons of olive oil, adding parchment paper if the tray is non-stick.
26Generously grease a baking tray with about 3 tablespoons of olive oil, adding parchment paper if the tray is non-stick.
27Generously grease a baking tray with about 3 tablespoons of olive oil, adding parchment paper if the tray is non-stick.
28Perform one last, extra gentle series of folds to maintain air bubbles.
29Perform one last, extra gentle series of folds to maintain air bubbles.
30Perform one last, extra gentle series of folds to maintain air bubbles.
31Transfer the dough into the greased pan, drizzle with some olive oil, and let it rise again for about 1 hour.
32Transfer the dough into the greased pan, drizzle with some olive oil, and let it rise again for about 1 hour.
33Transfer the dough into the greased pan, drizzle with some olive oil, and let it rise again for about 1 hour.
34Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
35Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
36Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
37Drizzle the dough with more olive oil, oil your hands, and start to dimple the dough, then jiggle it.
38Drizzle the dough with more olive oil, oil your hands, and start to dimple the dough, then jiggle it.
39Drizzle the dough with more olive oil, oil your hands, and start to dimple the dough, then jiggle it.
40Add desired toppings like olives and rosemary, oiling them to prevent burning.
41Add desired toppings like olives and rosemary, oiling them to prevent burning.
42Add desired toppings like olives and rosemary, oiling them to prevent burning.
43Bake the focaccia for about 20 to 22 minutes.
44Bake the focaccia for about 20 to 22 minutes.
45Bake the focaccia for about 20 to 22 minutes.
46Carefully remove the focaccia from the pan and allow it to cool for at least 10 minutes before slicing.
47Carefully remove the focaccia from the pan and allow it to cool for at least 10 minutes before slicing.
48Carefully remove the focaccia from the pan and allow it to cool for at least 10 minutes before slicing.
Ingredients
warm water
warm water
warm water
salt
salt
salt
olive oil
olive oil
olive oil
yeast
yeast
yeast
high protein bread flour (at least 12% protein content, preferably 00 flour or type 1)
high protein bread flour (at least 12% protein content, preferably 00 flour or type 1)
high protein bread flour (at least 12% protein content, preferably 00 flour or type 1)
3 tbsp olive oil for greasing the tray
3 tbsp olive oil for greasing the tray
3 tbsp olive oil for greasing the tray
olive oil for drizzling
olive oil for drizzling
olive oil for drizzling
olives
olives
olives
rosemary
rosemary
rosemary
prosciutto
prosciutto
prosciutto
fresh mozzarella di bufala
fresh mozzarella di bufala
fresh mozzarella di bufala
Equipment
large bowltrayparchment paper (optional, for non-stick trays)oven
Tips
Use a high protein bread flour (at least 12% protein content).
Dissolve salt thoroughly in water.
Wet your hands to prevent dough from sticking during stretch and folds.
Perform four series of stretch and folds, four folds per session, with 30-minute rests in between.
For beginner bread makers, refrigerate the dough overnight for the second rise.
Generously grease the baking tray with olive oil.
Do one last gentle series of folds before placing dough in the pan to maintain air bubbles.
Do not pop the bubbles when the dough is jiggly.
Oil the toppings to prevent them from burning.
Allow focaccia to cool for at least 10 minutes before slicing.
For a sandwich, split the focaccia, remove some crumb if desired, and add prosciutto and fresh mozzarella di bufala, no condiments needed.