Same-day Focaccia
Directions
- 1Add warm water, honey, extra virgin olive oil, and instant yeast into a large mixing bowl.
- 2Add warm water, honey, extra virgin olive oil, and instant yeast into a large mixing bowl.
- 3Add warm water, honey, extra virgin olive oil, and instant yeast into a large mixing bowl.
- 4Whisk the mixture together.
- 5Whisk the mixture together.
- 6Whisk the mixture together.
- 7Add bread flour and fine sea salt into the bowl.
- 8Add bread flour and fine sea salt into the bowl.
- 9Add bread flour and fine sea salt into the bowl.
- 10Stir everything together until well mixed, paying attention to the consistency.
- 11Stir everything together until well mixed, paying attention to the consistency.
- 12Stir everything together until well mixed, paying attention to the consistency.
- 13Scrape down the sides of the bowl.
- 14Scrape down the sides of the bowl.
- 15Scrape down the sides of the bowl.
- 16Cover the bowl and let it rest for 15 minutes at room temperature.
- 17Cover the bowl and let it rest for 15 minutes at room temperature.
- 18Cover the bowl and let it rest for 15 minutes at room temperature.
- 19Wet your hand, grab the dough, and pull it over itself about 8 times around the bowl until it tightens into a ball-like shape.
- 20Wet your hand, grab the dough, and pull it over itself about 8 times around the bowl until it tightens into a ball-like shape.
- 21Wet your hand, grab the dough, and pull it over itself about 8 times around the bowl until it tightens into a ball-like shape.
- 22Cover the dough and let it rest for another 15 minutes at room temperature.
- 23Cover the dough and let it rest for another 15 minutes at room temperature.
- 24Cover the dough and let it rest for another 15 minutes at room temperature.
- 25Repeat the stretch and fold process once more.
- 26Repeat the stretch and fold process once more.
- 27Repeat the stretch and fold process once more.
- 28Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
- 29Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
- 30Cover the dough and let it proof at room temperature for 1 to 1.5 hours.
- 31Line a 9x13 metal baking tray with nonstick parchment paper.
- 32Line a 9x13 metal baking tray with nonstick parchment paper.
- 33Line a 9x13 metal baking tray with nonstick parchment paper.
- 34Coat the parchment paper with plenty of extra virgin olive oil.
- 35Coat the parchment paper with plenty of extra virgin olive oil.
- 36Coat the parchment paper with plenty of extra virgin olive oil.
- 37Transfer the dough to the prepared tray.
- 38Transfer the dough to the prepared tray.
- 39Transfer the dough to the prepared tray.
- 40Fold the dough into thirds, rotate it, and then flip it over.
- 41Fold the dough into thirds, rotate it, and then flip it over.
- 42Fold the dough into thirds, rotate it, and then flip it over.
- 43Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for 1 to 1.5 hours.
- 44Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for 1 to 1.5 hours.
- 45Cover the dough with another tray or oiled parchment paper and let it sit at room temperature for 1 to 1.5 hours.
- 46Spread the dough to the edges of the tray.
- 47Spread the dough to the edges of the tray.
- 48Spread the dough to the edges of the tray.
- 49If using rosemary, sprinkle it over the dough first.
- 50If using rosemary, sprinkle it over the dough first.
- 51If using rosemary, sprinkle it over the dough first.
- 52Drizzle the dough with olive oil.
- 53Drizzle the dough with olive oil.
- 54Drizzle the dough with olive oil.
- 55Dimple the dough with your fingers.
- 56Dimple the dough with your fingers.
- 57Dimple the dough with your fingers.
- 58Push any additional toppings into the dimples.
- 59Push any additional toppings into the dimples.
- 60Push any additional toppings into the dimples.
- 61Add some flaky sea salt over the top.
- 62Add some flaky sea salt over the top.
- 63Add some flaky sea salt over the top.
- 64Bake for 18-24 minutes in the lowest rack of your oven at 220C/430F.
- 65Bake for 18-24 minutes in the lowest rack of your oven at 220C/430F.
- 66Bake for 18-24 minutes in the lowest rack of your oven at 220C/430F.
- 67Transfer the baked focaccia to a cooling rack.
- 68Transfer the baked focaccia to a cooling rack.
- 69Transfer the baked focaccia to a cooling rack.
- 70Cut the focaccia and enjoy.
- 71Cut the focaccia and enjoy.
- 72Cut the focaccia and enjoy.
Ingredients
- 500 g white bread flour
- 500 g white bread flour
- 500 g white bread flour
- 390 ml warm water
- 390 ml warm water
- 390 ml warm water
- 15 ml extra virgin olive oil
- 15 ml extra virgin olive oil
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 6 g instant yeast
- 6 g instant yeast
- 5 g honey, sugar or agave
- 5 g honey, sugar or agave
- 5 g honey, sugar or agave
- 10 g fine sea salt
- 10 g fine sea salt
- 10 g fine sea salt
- extra virgin olive oil to line pan and drizzle
- extra virgin olive oil to line pan and drizzle
- extra virgin olive oil to line pan and drizzle
- flaky sea salt to finish
- flaky sea salt to finish
- flaky sea salt to finish
- rosemary
- rosemary
- rosemary
- olives
- olives
- olives
- peppers
- peppers
- peppers
- onions
- onions
- onions
- jalapeños
- jalapeños
- jalapeños
- cheese
- cheese
- cheese
Equipment
large mixing bowlwhiskbowlplastic scraper9x13 metal baking trayparchment papercooling rack
Tips
- start with 390ml water. Add in more water if needed to achieve similar consistency to the dough
- use a larger tray if you want it thinner/crispier
- place oven rack in the lowest position to help the bottom of the bread to crisp up
- wait at least 15 minutes after baking before cutting