Same-day Focaccia
Directions
- 1Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
- 2Whisk the mixture together until combined.
- 3Add bread flour and fine sea salt to the bowl.
- 4Stir everything together really well until it forms a consistent dough.
- 5Scrape down the sides of the bowl.
- 6Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 7Wet 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.
- 8Cover the dough again and let it rest for another 15 minutes.
- 9Repeat the stretch and fold process once more.
- 10Cover the dough and let it proof at room temperature for an hour to an hour and a half.
- 11Line a 9x13 metal baking tray with nonstick parchment paper.
- 12Coat the parchment paper with plenty of extra virgin olive oil (about 3 tablespoons).
- 13Tip the dough into the prepared tray.
- 14Fold the dough into thirds, then rotate it and flip it over.
- 15Cover 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.
- 16Preheat your oven to 220°C/430°F with the oven rack in the lowest position.
- 17Spread the dough to the edges of the tray.
- 18If using rosemary, sprinkle it over the dough first.
- 19Drizzle more olive oil over the dough.
- 20Dimple the dough with your fingers.
- 21Push any additional toppings into the dimples.
- 22Add some flaky sea salt over the dough.
- 23Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
- 24Transfer the baked focaccia to a cooling rack.
- 25Wait 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
- to line pan and drizzle Extra virgin olive oil
- to finish Flaky sea salt
- 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.
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