Focaccia
Serves 1
Directions
- 1Add flour to a large bowl.
- 2Add flour to a large bowl.
- 3Add flour to a large bowl.
- 4Add fresh yeast and honey.
- 5Add fresh yeast and honey.
- 6Add fresh yeast and honey.
- 7Add lukewarm water gradually and mix.
- 8Add lukewarm water gradually and mix.
- 9Add lukewarm water gradually and mix.
- 10Add more water, if necessary.
- 11Add more water, if necessary.
- 12Add more water, if necessary.
- 13Add extra virgin olive oil and salt and mix until the dough appears smoother.
- 14Add extra virgin olive oil and salt and mix until the dough appears smoother.
- 15Add extra virgin olive oil and salt and mix until the dough appears smoother.
- 16Cover the bowl and let it rest for half an hour.
- 17Cover the bowl and let it rest for half an hour.
- 18Cover the bowl and let it rest for half an hour.
- 19Fold the dough inside the bowl using bottom-up motions and cover the bowl again to let the dough rest for one hour.
- 20Fold the dough inside the bowl using bottom-up motions and cover the bowl again to let the dough rest for one hour.
- 21Fold the dough inside the bowl using bottom-up motions and cover the bowl again to let the dough rest for one hour.
- 22Grease your hands well, fold the dough, bringing the outer sides towards the center and knead it a couple of times.
- 23Grease your hands well, fold the dough, bringing the outer sides towards the center and knead it a couple of times.
- 24Grease your hands well, fold the dough, bringing the outer sides towards the center and knead it a couple of times.
- 25Add extra virgin olive oil in a baking tray and transfer the dough.
- 26Add extra virgin olive oil in a baking tray and transfer the dough.
- 27Add extra virgin olive oil in a baking tray and transfer the dough.
- 28Give the dough a couple of folds, coat the surface with oil, cover the tray with plastic wrap, and let the dough rise for 30-45 minutes.
- 29Give the dough a couple of folds, coat the surface with oil, cover the tray with plastic wrap, and let the dough rise for 30-45 minutes.
- 30Give the dough a couple of folds, coat the surface with oil, cover the tray with plastic wrap, and let the dough rise for 30-45 minutes.
- 31Preheat the oven to the highest temperature in conventional mode.
- 32Preheat the oven to the highest temperature in conventional mode.
- 33Preheat the oven to the highest temperature in conventional mode.
- 34With greased hands, use your fingers to press the dough, leaving your fingerprints clearly visible.
- 35With greased hands, use your fingers to press the dough, leaving your fingerprints clearly visible.
- 36With greased hands, use your fingers to press the dough, leaving your fingerprints clearly visible.
- 37Add a little bit more oil and water, and some coarse salt on the surface of the focaccia.
- 38Add a little bit more oil and water, and some coarse salt on the surface of the focaccia.
- 39Add a little bit more oil and water, and some coarse salt on the surface of the focaccia.
- 40Bake for 15-20 minutes.
- 41Bake for 15-20 minutes.
- 42Bake for 15-20 minutes.
- 43Transfer it to a wire rack and let it cool for about 10-15 minutes.
- 44Transfer it to a wire rack and let it cool for about 10-15 minutes.
- 45Transfer it to a wire rack and let it cool for about 10-15 minutes.
Ingredients
- 500 g strong flour
- 500 g strong flour
- 500 g strong flour
- 12 g fresh yeast
- 12 g fresh yeast
- 12 g fresh yeast
- 1 tsp honey
- 1 tsp honey
- 1 tsp honey
- 380 g lukewarm water
- 380 g lukewarm water
- 380 g lukewarm water
- 400 g lukewarm water
- 400 g lukewarm water
- 400 g lukewarm water
- 2 tbsp extra virgin olive oil for the dough
- 2 tbsp extra virgin olive oil for the dough
- 2 tbsp extra virgin olive oil for the dough
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
- extra virgin olive oil for the baking tray and the top
- extra virgin olive oil for the baking tray and the top
- extra virgin olive oil for the baking tray and the top
- water for the top
- water for the top
- water for the top
- coarse salt for the top
- coarse salt for the top
- coarse salt for the top
Equipment
large bowlspatulabaking traywire rackplastic wrap
Tips
- Choose a flour with a W index of 300 and approximately 12g of protein.
- Adding water gradually allows you to control the dough's consistency and ensures that the flour can absorb the water evenly.
- If you add too much water at once, the dough would become excessively runny and difficult to work with.
- Add a generous amount of olive oil to the baking tray.
- Each oven operates differently due to variations in power, heating elements, and energy sources (electric or gas), so it's crucial not to leave the oven unattended and to closely monitor baked goods throughout the process.