Serves 1
Directions
- 1Add flour to a large bowl.
- 2Add fresh yeast and honey.
- 3Add lukewarm water gradually and mix.
- 4Add more water, if necessary.
- 5Add extra virgin olive oil and salt and mix until the dough appears smoother.
- 6Cover the bowl and let it rest for half an hour.
- 7Fold the dough inside the bowl using bottom-up motions and cover the bowl again to let the dough rest for one hour.
- 8Grease your hands well, fold the dough, bringing the outer sides towards the center and knead it a couple of times.
- 9Add extra virgin olive oil in a baking tray and transfer the dough.
- 10Give 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.
- 11Preheat the oven to the highest temperature in conventional mode.
- 12With greased hands, use your fingers to press the dough, leaving your fingerprints clearly visible.
- 13Add a little bit more oil and water, and some coarse salt on the surface of the focaccia.
- 14Bake for 15-20 minutes.
- 15Transfer it to a wire rack and let it cool for about 10-15 minutes.
Ingredients
- 500 g strong flour
- 12 g fresh yeast
- 1 tsp honey
- 380 g lukewarm water
- 400 g lukewarm water
- 2 tbsp extra virgin olive oil for the dough
- 2 tsp salt
- extra virgin olive oil for the baking tray and the top
- water 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.
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