Directions
- 1To a large bowl, add warm water, salt, olive oil, and yeast, then whisk well to dissolve the salt.
- 2Add high protein bread flour to the bowl.
- 3Scrape down the sides of the bowl, cover, and let rest for 30 minutes.
- 4Wet 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.
- 5Cover the bowl and let rest for another 30 minutes.
- 6Repeat the stretch and fold process (second series) and rest for 30 minutes.
- 7Repeat the stretch and fold process (third series) and rest for 30 minutes.
- 8After 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.
- 9Generously grease a baking tray with about 3 tablespoons of olive oil, adding parchment paper if the tray is non-stick.
- 10Perform one last, extra gentle series of folds to maintain air bubbles.
- 11Transfer the dough into the greased pan, drizzle with some olive oil, and let it rise again for about 1 hour.
- 12Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- 13Drizzle the dough with more olive oil, oil your hands, and start to dimple the dough, then jiggle it.
- 14Add desired toppings like olives and rosemary, oiling them to prevent burning.
- 15Bake the focaccia for about 20 to 22 minutes.
- 16Carefully remove the focaccia from the pan and allow it to cool for at least 10 minutes before slicing.
Ingredients
- warm water
- salt
- olive oil
- yeast
- high protein bread flour (at least 12% protein content, preferably 00 flour or type 1)
- 3 tbsp olive oil for greasing the tray
- olive oil for drizzling
- olives
- rosemary
- prosciutto
- 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.
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