Serves 1
Directions
- 1In a large mixing bowl, add warm water.
- 2Add honey to the water.
- 3Add extra virgin olive oil to the mixture.
- 4Add instant yeast to the bowl.
- 5Whisk the wet ingredients together.
- 6Add bread flour to the mixture.
- 7Add fine sea salt to the flour.
- 8Stir the ingredients together really well until mixed to a consistent dough.
- 9Scrape down the bowl to gather all the dough.
- 10Cover the bowl and let it rest for 15 minutes.
- 11Wet your hand and grab the dough.
- 12Pull the dough over itself about 8 times around the bowl until it tightens into a ball-like shape.
- 13Cover the dough and rest for 15 minutes.
- 14Repeat the stretch and folds once more.
- 15Cover and let the dough proof at room temperature for an hour to an hour and a half.
- 16Line a 9x13 metal baking tray with nonstick parchment paper.
- 17Coat the parchment paper with plenty of extra virgin olive oil.
- 18Tip the dough into the oiled baking tray.
- 19Fold the dough into thirds.
- 20Rotate the dough and flip it over.
- 21Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for an hour to an hour and a half.
- 22Spread the dough to the edges of the tray.
- 23If using rosemary, sprinkle it over the dough first.
- 24Drizzle over some olive oil.
- 25Dimple the dough with your fingers.
- 26Push any additional toppings into the dimples.
- 27Add some flaky sea salt over the dough.
- 28Bake for 18 to 24 minutes on the lowest rack of your oven.
- 29Transfer the baked focaccia to a cooling rack.
- 30Cut the focaccia into pieces and enjoy.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- 3 tablespoons extra virgin olive oil
- flaky sea salt
- rosemary
Equipment
large mixing bowlwhiskbowl scraperbaking trayparchment papercooling rackknife
Tips
- This focaccia is perfect for sandwiches, serving alongside soups/salads, and dunking into dips or olive oil with balsamic.
- The recipe is great for beginners and is one of the base doughs from the cookbook "3 Doughs, 60 Recipes."
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