Directions
- 1Crumble Brewer's yeast into the water
- 2Add sugar to the water and yeast mixture.
- 3Mix until the yeast is dissolved
- 4Add the bread flour to a bowl.
- 5Add the water and yeast mixture to the bread flour.
- 6Mix all ingredients together.
- 7Add olive oil to the dough.
- 8Add salt to the dough.
- 9Mix to incorporate the olive oil and salt.
- 10Clean the spoon and the bowl sides, cover and let rest for 30 minutes
- 11Soak your hand in clean water, grab the four sides of the dough and fold them to the center
- 12Lift the dough from the center and slap it into the bowl a couple of times, cover, and let rest for 30 minutes.
- 13Stretch and fold the four sides again
- 14Lift and slap the dough a couple of times.
- 15Grease the tray with olive oil.
- 16Transfer the dough into the tray and add more olive oil
- 17Spread the dough on the tray
- 18Cover with another tray and let rest for 30 minutes
- 19Add a little more olive oil and dimple the focaccia with your fingers
- 20Sprinkle a little water and coarse salt on top
- 21Bake at 440°F (230°C) for 20 minutes
- 22Transfer to a wire rack to cool
Ingredients
- 400 milliliters Water
- 12 grams Brewer's yeast
- 6 grams Dry yeast
- 1 tsp Sugar
- 500 grams Bread flour
- 2 tbsp Olive oil
- 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
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