Same-day Focaccia

210 mins
Serves 1
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Directions

  1. 1Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
  2. 2Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
  3. 3Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
  4. 4Whisk the mixture together until combined.
  5. 5Whisk the mixture together until combined.
  6. 6Whisk the mixture together until combined.
  7. 7Add bread flour and fine sea salt to the bowl.
  8. 8Add bread flour and fine sea salt to the bowl.
  9. 9Add bread flour and fine sea salt to the bowl.
  10. 10Stir everything together really well until it forms a consistent dough.
  11. 11Stir everything together really well until it forms a consistent dough.
  12. 12Stir everything together really well until it forms a consistent dough.
  13. 13Scrape down the sides of the bowl.
  14. 14Scrape down the sides of the bowl.
  15. 15Scrape down the sides of the bowl.
  16. 16Cover the bowl and let the dough rest for 15 minutes at room temperature.
  17. 17Cover the bowl and let the dough rest for 15 minutes at room temperature.
  18. 18Cover the bowl and let the dough rest for 15 minutes at room temperature.
  19. 19Wet your hand, grab the dough, and pull it over itself about eight times around the bowl in a stretch and fold motion until it tightens into a ball-like shape.
  20. 20Wet your hand, grab the dough, and pull it over itself about eight times around the bowl in a stretch and fold motion until it tightens into a ball-like shape.
  21. 21Wet your hand, grab the dough, and pull it over itself about eight times around the bowl in a stretch and fold motion until it tightens into a ball-like shape.
  22. 22Cover the dough again and let it rest for another 15 minutes.
  23. 23Cover the dough again and let it rest for another 15 minutes.
  24. 24Cover the dough again and let it rest for another 15 minutes.
  25. 25Repeat the stretch and fold process once more.
  26. 26Repeat the stretch and fold process once more.
  27. 27Repeat the stretch and fold process once more.
  28. 28Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  29. 29Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  30. 30Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  31. 31Line a 9x13 metal baking tray with nonstick parchment paper.
  32. 32Line a 9x13 metal baking tray with nonstick parchment paper.
  33. 33Line a 9x13 metal baking tray with nonstick parchment paper.
  34. 34Coat the parchment paper with plenty of extra virgin olive oil (about 3 tablespoons).
  35. 35Coat the parchment paper with plenty of extra virgin olive oil (about 3 tablespoons).
  36. 36Coat the parchment paper with plenty of extra virgin olive oil (about 3 tablespoons).
  37. 37Tip the dough into the prepared tray.
  38. 38Tip the dough into the prepared tray.
  39. 39Tip the dough into the prepared tray.
  40. 40Fold the dough into thirds, then rotate it and flip it over.
  41. 41Fold the dough into thirds, then rotate it and flip it over.
  42. 42Fold the dough into thirds, then rotate it and flip it over.
  43. 43Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  44. 44Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  45. 45Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for an hour to an hour and a half.
  46. 46Preheat your oven to 220°C/430°F with the oven rack in the lowest position.
  47. 47Preheat your oven to 220°C/430°F with the oven rack in the lowest position.
  48. 48Preheat your oven to 220°C/430°F with the oven rack in the lowest position.
  49. 49Spread the dough to the edges of the tray.
  50. 50Spread the dough to the edges of the tray.
  51. 51Spread the dough to the edges of the tray.
  52. 52If using rosemary, sprinkle it over the dough first.
  53. 53If using rosemary, sprinkle it over the dough first.
  54. 54If using rosemary, sprinkle it over the dough first.
  55. 55Drizzle more olive oil over the dough.
  56. 56Drizzle more olive oil over the dough.
  57. 57Drizzle more olive oil over the dough.
  58. 58Dimple the dough with your fingers.
  59. 59Dimple the dough with your fingers.
  60. 60Dimple the dough with your fingers.
  61. 61Push any additional toppings into the dimples.
  62. 62Push any additional toppings into the dimples.
  63. 63Push any additional toppings into the dimples.
  64. 64Add some flaky sea salt over the dough.
  65. 65Add some flaky sea salt over the dough.
  66. 66Add some flaky sea salt over the dough.
  67. 67Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  68. 68Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  69. 69Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  70. 70Transfer the baked focaccia to a cooling rack.
  71. 71Transfer the baked focaccia to a cooling rack.
  72. 72Transfer the baked focaccia to a cooling rack.
  73. 73Wait at least 15 minutes, then cut in and enjoy.
  74. 74Wait at least 15 minutes, then cut in and enjoy.
  75. 75Wait 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
  • to line pan and drizzle Extra virgin olive oil
  • to line pan and drizzle Extra virgin olive oil
  • to line pan and drizzle Extra virgin olive oil
  • to finish Flaky sea salt
  • to finish Flaky sea salt
  • to finish Flaky sea salt
  • rosemary
  • rosemary
  • rosemary

Equipment

large mixing bowlwhiskscraper9x13 metal baking trayparchment papercooling rack

Tips

  • This focaccia is great for sandwiches, alongside soups or salads, and perfect for dipping.
  • If you want a thinner/crispier focaccia, use a larger baking tray.
  • Bake on the lowest rack of your oven to help the bottom of the bread crisp up.
  • Start with 390ml water and add more if needed to achieve the right dough consistency.
Same-day Focaccia | Clip Recipe