Same-day Focaccia

130 mins
Serves 8
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Directions

  1. 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
  2. 2In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
  3. 3In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
  4. 4Add bread flour and fine sea salt. Stir until well combined.
  5. 5Add bread flour and fine sea salt. Stir until well combined.
  6. 6Add bread flour and fine sea salt. Stir until well combined.
  7. 7Scrape down the bowl, cover and let rest for 15 minutes.
  8. 8Scrape down the bowl, cover and let rest for 15 minutes.
  9. 9Scrape down the bowl, cover and let rest for 15 minutes.
  10. 10Perform stretch and folds until the dough tightens into a ball-like shape.
  11. 11Perform stretch and folds until the dough tightens into a ball-like shape.
  12. 12Perform stretch and folds until the dough tightens into a ball-like shape.
  13. 13Cover and let rest for 15 minutes, then repeat stretch and folds.
  14. 14Cover and let rest for 15 minutes, then repeat stretch and folds.
  15. 15Cover and let rest for 15 minutes, then repeat stretch and folds.
  16. 16Cover and let proof for 1-1.5 hours at room temperature.
  17. 17Cover and let proof for 1-1.5 hours at room temperature.
  18. 18Cover and let proof for 1-1.5 hours at room temperature.
  19. 19Line a baking tray with parchment paper and coat with extra virgin olive oil.
  20. 20Line a baking tray with parchment paper and coat with extra virgin olive oil.
  21. 21Line a baking tray with parchment paper and coat with extra virgin olive oil.
  22. 22Transfer the dough to the tray, fold it into thirds, rotate, and flip over.
  23. 23Transfer the dough to the tray, fold it into thirds, rotate, and flip over.
  24. 24Transfer the dough to the tray, fold it into thirds, rotate, and flip over.
  25. 25Cover and let sit at room temperature for 1-1.5 hours.
  26. 26Cover and let sit at room temperature for 1-1.5 hours.
  27. 27Cover and let sit at room temperature for 1-1.5 hours.
  28. 28Spread the dough to the edges of the tray. Sprinkle with rosemary (if using) and drizzle with olive oil.
  29. 29Spread the dough to the edges of the tray. Sprinkle with rosemary (if using) and drizzle with olive oil.
  30. 30Spread the dough to the edges of the tray. Sprinkle with rosemary (if using) and drizzle with olive oil.
  31. 31Dimple the dough and add any additional toppings.
  32. 32Dimple the dough and add any additional toppings.
  33. 33Dimple the dough and add any additional toppings.
  34. 34Add flaky sea salt.
  35. 35Add flaky sea salt.
  36. 36Add flaky sea salt.
  37. 37Bake for 18-24 minutes in the lowest rack of your oven.
  38. 38Bake for 18-24 minutes in the lowest rack of your oven.
  39. 39Bake for 18-24 minutes in the lowest rack of your oven.
  40. 40Transfer to a cooling rack and let cool for at least 15 minutes before cutting and enjoying.
  41. 41Transfer to a cooling rack and let cool for at least 15 minutes before cutting and enjoying.
  42. 42Transfer to a cooling rack and let cool for at least 15 minutes before cutting and enjoying.

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
  • 5 g honey
  • 5 g honey
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 10 g fine sea salt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 rosemary
  • 0 rosemary
  • 0 rosemary

Equipment

large mixing bowlwhiskspatula9x13 baking trayparchment papercooling rackknife