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Foccocia

Serves 1
tiktok.com

Foccocia

tiktok.com
Serves 1

Directions

  1. 1Add water, instant yeast, honey, olive oil, and fine sea salt to a bowl and whisk.
  2. 2Add bread flour and stir until completely hydrated.
  3. 3Scrape down the sides of the bowl.
  4. 4Cover the bowl and let it rest for 10 minutes.
  5. 5Wet your hands and do your first series of stretch and folds.
  6. 6Cover the bowl again and let it rest for 10 minutes.
  7. 7Do another set of stretch and folds to build structure in the dough.
  8. 8Place your dough smooth side up, top it with a bit of olive oil, rub it all over, and cover it with plastic wrap.
  9. 9Put the bowl into the fridge overnight or for two days.
  10. 10The next day, or two days later, remove the dough from the fridge.
  11. 11Line a 9x13 inch (23x33cm) metal baking tray with parchment paper and add about 2 to 3 tablespoons of olive oil to the tray.
  12. 12With oiled hands, fold the dough into a burrito-like shape and then slide it lengthwise into the tray, flipping it over so that the smooth side is now facing the top.
  13. 13Cover the tray and proof for about 2 hours.
  14. 14If the dough hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can.
  15. 15Drizzle with olive oil and dimple the dough.
  16. 16Add your toppings of choice (olives and rosemary).
  17. 17Oil the rosemary so it doesn't burn.
  18. 18Sprinkle with flaky sea salt.
  19. 19Bake on the lowest rack of your oven at 220C (430F) for 18-22 minutes, so that the bottom gets crispy.
  20. 20Wait for it to cool, then cut in and enjoy.

Ingredients

  • 420 ml slightly warm water
  • 1 teaspoon (4g) instant yeast
  • honey
  • 1 tablespoon (15ml) extra virgin olive oil
  • 2 teaspoons (10g) fine sea salt
  • 500 g white bread flour (12% protein or higher)
  • olives
  • rosemary
  • flaky sea salt

Equipment

bowlwhiskplastic wraprefrigeratormetal baking trayparchment papercooling rackknife

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