Focaccia Bread
Directions
- 1Crumble Brewer's yeast into the water
- 2Crumble Brewer's yeast into the water
- 3Crumble Brewer's yeast into the water
- 4Add sugar to the water and yeast mixture.
- 5Add sugar to the water and yeast mixture.
- 6Add sugar to the water and yeast mixture.
- 7Mix until the yeast is dissolved
- 8Mix until the yeast is dissolved
- 9Mix until the yeast is dissolved
- 10Add the bread flour to a bowl.
- 11Add the bread flour to a bowl.
- 12Add the bread flour to a bowl.
- 13Add the water and yeast mixture to the bread flour.
- 14Add the water and yeast mixture to the bread flour.
- 15Add the water and yeast mixture to the bread flour.
- 16Mix all ingredients together.
- 17Mix all ingredients together.
- 18Mix all ingredients together.
- 19Add olive oil to the dough.
- 20Add olive oil to the dough.
- 21Add olive oil to the dough.
- 22Add salt to the dough.
- 23Add salt to the dough.
- 24Add salt to the dough.
- 25Mix to incorporate the olive oil and salt.
- 26Mix to incorporate the olive oil and salt.
- 27Mix to incorporate the olive oil and salt.
- 28Clean the spoon and the bowl sides, cover and let rest for 30 minutes
- 29Clean the spoon and the bowl sides, cover and let rest for 30 minutes
- 30Clean the spoon and the bowl sides, cover and let rest for 30 minutes
- 31Soak your hand in clean water, grab the four sides of the dough and fold them to the center
- 32Soak your hand in clean water, grab the four sides of the dough and fold them to the center
- 33Soak your hand in clean water, grab the four sides of the dough and fold them to the center
- 34Lift the dough from the center and slap it into the bowl a couple of times, cover, and let rest for 30 minutes.
- 35Lift the dough from the center and slap it into the bowl a couple of times, cover, and let rest for 30 minutes.
- 36Lift the dough from the center and slap it into the bowl a couple of times, cover, and let rest for 30 minutes.
- 37Stretch and fold the four sides again
- 38Stretch and fold the four sides again
- 39Stretch and fold the four sides again
- 40Lift and slap the dough a couple of times.
- 41Lift and slap the dough a couple of times.
- 42Lift and slap the dough a couple of times.
- 43Grease the tray with olive oil.
- 44Grease the tray with olive oil.
- 45Grease the tray with olive oil.
- 46Transfer the dough into the tray and add more olive oil
- 47Transfer the dough into the tray and add more olive oil
- 48Transfer the dough into the tray and add more olive oil
- 49Spread the dough on the tray
- 50Spread the dough on the tray
- 51Spread the dough on the tray
- 52Cover with another tray and let rest for 30 minutes
- 53Cover with another tray and let rest for 30 minutes
- 54Cover with another tray and let rest for 30 minutes
- 55Add a little more olive oil and dimple the focaccia with your fingers
- 56Add a little more olive oil and dimple the focaccia with your fingers
- 57Add a little more olive oil and dimple the focaccia with your fingers
- 58Sprinkle a little water and coarse salt on top
- 59Sprinkle a little water and coarse salt on top
- 60Sprinkle a little water and coarse salt on top
- 61Bake at 440°F (230°C) for 20 minutes
- 62Bake at 440°F (230°C) for 20 minutes
- 63Bake at 440°F (230°C) for 20 minutes
- 64Transfer to a wire rack to cool
- 65Transfer to a wire rack to cool
- 66Transfer to a wire rack to cool
Ingredients
- 400 milliliters Water
- 400 milliliters Water
- 400 milliliters Water
- 12 grams Brewer's yeast
- 12 grams Brewer's yeast
- 12 grams Brewer's yeast
- 6 grams Dry yeast
- 6 grams Dry yeast
- 6 grams Dry yeast
- 1 tsp Sugar
- 1 tsp Sugar
- 1 tsp Sugar
- 500 grams Bread flour
- 500 grams Bread flour
- 500 grams Bread flour
- 2 tbsp Olive oil
- 2 tbsp Olive oil
- 2 tbsp Olive oil
- 2 tsp Salt
- 2 tsp Salt
- 2 tsp Salt
Tips
- Olive oil massages make focaccia great!
- Stretch and fold doughs for the development of the gluten network
- Soak the hand in clean water to grab the 4 sides of the dough to fold them to the center