Same-day Focaccia

Serves 1
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Directions

  1. 1In a large mixing bowl, add warm water.
  2. 2In a large mixing bowl, add warm water.
  3. 3In a large mixing bowl, add warm water.
  4. 4Add honey to the water.
  5. 5Add honey to the water.
  6. 6Add honey to the water.
  7. 7Add extra virgin olive oil to the mixture.
  8. 8Add extra virgin olive oil to the mixture.
  9. 9Add extra virgin olive oil to the mixture.
  10. 10Add instant yeast to the bowl.
  11. 11Add instant yeast to the bowl.
  12. 12Add instant yeast to the bowl.
  13. 13Whisk the wet ingredients together.
  14. 14Whisk the wet ingredients together.
  15. 15Whisk the wet ingredients together.
  16. 16Add bread flour to the mixture.
  17. 17Add bread flour to the mixture.
  18. 18Add bread flour to the mixture.
  19. 19Add fine sea salt to the flour.
  20. 20Add fine sea salt to the flour.
  21. 21Add fine sea salt to the flour.
  22. 22Stir the ingredients together really well until mixed to a consistent dough.
  23. 23Stir the ingredients together really well until mixed to a consistent dough.
  24. 24Stir the ingredients together really well until mixed to a consistent dough.
  25. 25Scrape down the bowl to gather all the dough.
  26. 26Scrape down the bowl to gather all the dough.
  27. 27Scrape down the bowl to gather all the dough.
  28. 28Cover the bowl and let it rest for 15 minutes.
  29. 29Cover the bowl and let it rest for 15 minutes.
  30. 30Cover the bowl and let it rest for 15 minutes.
  31. 31Wet your hand and grab the dough.
  32. 32Wet your hand and grab the dough.
  33. 33Wet your hand and grab the dough.
  34. 34Pull the dough over itself about 8 times around the bowl until it tightens into a ball-like shape.
  35. 35Pull the dough over itself about 8 times around the bowl until it tightens into a ball-like shape.
  36. 36Pull the dough over itself about 8 times around the bowl until it tightens into a ball-like shape.
  37. 37Cover the dough and rest for 15 minutes.
  38. 38Cover the dough and rest for 15 minutes.
  39. 39Cover the dough and rest for 15 minutes.
  40. 40Repeat the stretch and folds once more.
  41. 41Repeat the stretch and folds once more.
  42. 42Repeat the stretch and folds once more.
  43. 43Cover and let the dough proof at room temperature for an hour to an hour and a half.
  44. 44Cover and let the dough proof at room temperature for an hour to an hour and a half.
  45. 45Cover and let the dough proof at room temperature for an hour to an hour and a half.
  46. 46Line a 9x13 metal baking tray with nonstick parchment paper.
  47. 47Line a 9x13 metal baking tray with nonstick parchment paper.
  48. 48Line a 9x13 metal baking tray with nonstick parchment paper.
  49. 49Coat the parchment paper with plenty of extra virgin olive oil.
  50. 50Coat the parchment paper with plenty of extra virgin olive oil.
  51. 51Coat the parchment paper with plenty of extra virgin olive oil.
  52. 52Tip the dough into the oiled baking tray.
  53. 53Tip the dough into the oiled baking tray.
  54. 54Tip the dough into the oiled baking tray.
  55. 55Fold the dough into thirds.
  56. 56Fold the dough into thirds.
  57. 57Fold the dough into thirds.
  58. 58Rotate the dough and flip it over.
  59. 59Rotate the dough and flip it over.
  60. 60Rotate the dough and flip it over.
  61. 61Cover 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.
  62. 62Cover 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.
  63. 63Cover 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.
  64. 64Spread the dough to the edges of the tray.
  65. 65Spread the dough to the edges of the tray.
  66. 66Spread the dough to the edges of the tray.
  67. 67If using rosemary, sprinkle it over the dough first.
  68. 68If using rosemary, sprinkle it over the dough first.
  69. 69If using rosemary, sprinkle it over the dough first.
  70. 70Drizzle over some olive oil.
  71. 71Drizzle over some olive oil.
  72. 72Drizzle over some olive oil.
  73. 73Dimple the dough with your fingers.
  74. 74Dimple the dough with your fingers.
  75. 75Dimple the dough with your fingers.
  76. 76Push any additional toppings into the dimples.
  77. 77Push any additional toppings into the dimples.
  78. 78Push any additional toppings into the dimples.
  79. 79Add some flaky sea salt over the dough.
  80. 80Add some flaky sea salt over the dough.
  81. 81Add some flaky sea salt over the dough.
  82. 82Bake for 18 to 24 minutes on the lowest rack of your oven.
  83. 83Bake for 18 to 24 minutes on the lowest rack of your oven.
  84. 84Bake for 18 to 24 minutes on the lowest rack of your oven.
  85. 85Transfer the baked focaccia to a cooling rack.
  86. 86Transfer the baked focaccia to a cooling rack.
  87. 87Transfer the baked focaccia to a cooling rack.
  88. 88Cut the focaccia into pieces and enjoy.
  89. 89Cut the focaccia into pieces and enjoy.
  90. 90Cut the focaccia into pieces 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
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • flaky sea salt
  • flaky sea salt
  • flaky sea salt
  • rosemary
  • rosemary
  • 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."