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