Serves 1
Directions
- 1Add flour, salt, and yeast to a bowl and mix them together.
- 2Pour in tepid water and mix until combined.
- 3Cover the bowl and let the dough rest for 30 minutes.
- 4With wet hands, pick up the dough and fold it over. Repeat this step three more times.
- 5Drizzle olive oil over the dough.
- 6Drizzle olive oil into a baking tray and rub it over your hands as well.
- 7Tip the dough out into the prepared baking tray.
- 8Drizzle more olive oil on top of the dough.
- 9Cover the tray with another tray and place it in the fridge overnight.
- 10Let the dough proof at room temperature for 90 minutes.
- 11Drizzle olive oil on your fingers and quickly dimple the dough.
- 12Add grated parmesan, rosemary, and flaky or rock salt on top of the dough.
- 13Bake the focaccia at 220°C for 30 minutes.
Ingredients
- 510 g bread flour
- 8 g instant dried yeast
- 10 g salt
- 450 g water (tepid)
- olive oil
- grated parmesan
- rosemary
- flaky or rock salt
Equipment
bowlplastic wrapbaking trayoven
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