Honey and Rosemary Focaccia - PART 1

Name: Honey and Rosemary Focaccia - PART 1
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g strong white flour; 270 ml water; 3 g dry yeast; 6 g fresh yeast; 12 g fine sea salt; Olive oil; 3 tbsp honey; 2 sprigs of rosemary

Serves 4

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Honey and Rosemary Focaccia - PART 1

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Serves 4

Directions

1Dissolve yeast in water by stirring until completely dissolved.
2In a large bowl, add the flour and pour the yeasty water inside.
3Take a little bit of flour at a time and continue mixing.
4Scrape off any dough from the fork using a plastic scraper.
5Before kneading, add the salt.
6Push down, fold, and press the dough with your knuckles.
7Once the dough has absorbed all of the flour, move it to the table.
8Knead the dough on the table without extra flour, using a scraper if it gets sticky.
9After 8 minutes of kneading, the dough should be nice and elastic.
10Place parchment paper and olive oil into a small tray.
11Gently place the dough inside the tray.
12Add a small drizzle of olive oil on top and brush it all around.
13Let the dough rest in the fridge overnight for perfect fermentation, or at room temperature for 6 to 8 hours.

Ingredients

400 g strong white flour
270 ml water
3 g dry yeast
6 g fresh yeast
12 g fine sea salt
Olive oil
3 tbsp honey
2 sprigs of rosemary

Equipment

large bowlplastic scraperparchment papersmall tray

Tips

Using strong white flour will help for longer fermentation and proving.
The dough will be sticky so use a plastic scraper to remove any sticky dough from your hand and to bring it back together on the table where you are kneading. Avoid using too much extra flour as you'll be changing the recipe if so!
Try to use one hand for kneading and the other hand for the scraper. In this way you'll have more control of the dough instead of having 2 very sticky hands.

Honey and Rosemary Focaccia - PART 1

Serves 4

tiktok.com

Honey and Rosemary Focaccia - PART 1

tiktok.com

Serves 4

Directions

1Dissolve yeast in water by stirring until completely dissolved.
2In a large bowl, add the flour and pour the yeasty water inside.
3Take a little bit of flour at a time and continue mixing.
4Scrape off any dough from the fork using a plastic scraper.
5Before kneading, add the salt.
6Push down, fold, and press the dough with your knuckles.
7Once the dough has absorbed all of the flour, move it to the table.
8Knead the dough on the table without extra flour, using a scraper if it gets sticky.
9After 8 minutes of kneading, the dough should be nice and elastic.
10Place parchment paper and olive oil into a small tray.
11Gently place the dough inside the tray.
12Add a small drizzle of olive oil on top and brush it all around.
13Let the dough rest in the fridge overnight for perfect fermentation, or at room temperature for 6 to 8 hours.

Ingredients

400 g strong white flour
270 ml water
3 g dry yeast
6 g fresh yeast
12 g fine sea salt
Olive oil
3 tbsp honey
2 sprigs of rosemary

Equipment

large bowlplastic scraperparchment papersmall tray

Tips

Using strong white flour will help for longer fermentation and proving.
The dough will be sticky so use a plastic scraper to remove any sticky dough from your hand and to bring it back together on the table where you are kneading. Avoid using too much extra flour as you'll be changing the recipe if so!
Try to use one hand for kneading and the other hand for the scraper. In this way you'll have more control of the dough instead of having 2 very sticky hands.