Same-day Focaccia

150 mins
Serves 1
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Directions

  1. 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
  2. 2In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
  3. 3In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
  4. 4Whisk the wet ingredients together.
  5. 5Whisk the wet ingredients together.
  6. 6Whisk the wet ingredients together.
  7. 7Add bread flour and fine sea salt to the bowl.
  8. 8Add bread flour and fine sea salt to the bowl.
  9. 9Add bread flour and fine sea salt to the bowl.
  10. 10Stir the mixture really well until all ingredients are combined and the dough has a consistent, sticky texture.
  11. 11Stir the mixture really well until all ingredients are combined and the dough has a consistent, sticky texture.
  12. 12Stir the mixture really well until all ingredients are combined and the dough has a consistent, sticky texture.
  13. 13Scrape down the sides of the bowl to gather all the dough.
  14. 14Scrape down the sides of the bowl to gather all the dough.
  15. 15Scrape down the sides of the bowl to gather all the dough.
  16. 16Cover the bowl and let the dough rest for 15 minutes at room temperature.
  17. 17Cover the bowl and let the dough rest for 15 minutes at room temperature.
  18. 18Cover the bowl and let the dough rest for 15 minutes at room temperature.
  19. 19Wet your hand, grab a portion of the dough, and pull it up and over itself. Repeat this stretch and fold action about 8 times around the bowl until the dough tightens into a ball-like shape.
  20. 20Wet your hand, grab a portion of the dough, and pull it up and over itself. Repeat this stretch and fold action about 8 times around the bowl until the dough tightens into a ball-like shape.
  21. 21Wet your hand, grab a portion of the dough, and pull it up and over itself. Repeat this stretch and fold action about 8 times around the bowl until the dough tightens into a ball-like shape.
  22. 22Cover the dough again and let it rest for another 15 minutes.
  23. 23Cover the dough again and let it rest for another 15 minutes.
  24. 24Cover the dough again and let it rest for another 15 minutes.
  25. 25Repeat the stretch and folds once more.
  26. 26Repeat the stretch and folds once more.
  27. 27Repeat the stretch and folds once more.
  28. 28Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  29. 29Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  30. 30Cover the dough and let it proof at room temperature for an hour to an hour and a half.
  31. 31Line a 9x13 metal baking tray with non-stick parchment paper and coat the paper with plenty of extra virgin olive oil, about 3 tablespoons.
  32. 32Line a 9x13 metal baking tray with non-stick parchment paper and coat the paper with plenty of extra virgin olive oil, about 3 tablespoons.
  33. 33Line a 9x13 metal baking tray with non-stick parchment paper and coat the paper with plenty of extra virgin olive oil, about 3 tablespoons.
  34. 34Transfer the dough to the prepared tray and fold it into thirds.
  35. 35Transfer the dough to the prepared tray and fold it into thirds.
  36. 36Transfer the dough to the prepared tray and fold it into thirds.
  37. 37Rotate the dough and flip it over.
  38. 38Rotate the dough and flip it over.
  39. 39Rotate the dough and flip it over.
  40. 40Cover the dough with another tray or oiled parchment paper and let it rise at room temperature for an hour to an hour and a half.
  41. 41Cover the dough with another tray or oiled parchment paper and let it rise at room temperature for an hour to an hour and a half.
  42. 42Cover the dough with another tray or oiled parchment paper and let it rise at room temperature for an hour to an hour and a half.
  43. 43Spread the dough to the edges of the tray.
  44. 44Spread the dough to the edges of the tray.
  45. 45Spread the dough to the edges of the tray.
  46. 46If using rosemary, sprinkle it over the dough first.
  47. 47If using rosemary, sprinkle it over the dough first.
  48. 48If using rosemary, sprinkle it over the dough first.
  49. 49Drizzle more olive oil over the dough and dimple it using your fingers.
  50. 50Drizzle more olive oil over the dough and dimple it using your fingers.
  51. 51Drizzle more olive oil over the dough and dimple it using your fingers.
  52. 52Push any additional toppings into the dimples.
  53. 53Push any additional toppings into the dimples.
  54. 54Push any additional toppings into the dimples.
  55. 55Add some flaky sea salt over the top.
  56. 56Add some flaky sea salt over the top.
  57. 57Add some flaky sea salt over the top.
  58. 58Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  59. 59Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  60. 60Bake the focaccia for 18 to 24 minutes on the lowest rack of your oven.
  61. 61Transfer the baked focaccia to a cooling rack.
  62. 62Transfer the baked focaccia to a cooling rack.
  63. 63Transfer the baked focaccia to a cooling rack.
  64. 64Wait at least 15 minutes before cutting into it and enjoying.
  65. 65Wait at least 15 minutes before cutting into it and enjoying.
  66. 66Wait at least 15 minutes before cutting into it and enjoying.

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
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt
  • rosemary
  • rosemary
  • rosemary
  • olives
  • olives
  • olives
  • peppers
  • peppers
  • peppers
  • onions
  • onions
  • onions
  • jalapeños
  • jalapeños
  • jalapeños
  • cheese
  • cheese
  • cheese

Equipment

large mixing bowlwhiskbowl scraper9x13 metal baking trayparchment papercooling rack

Tips

  • This focaccia makes perfect sandwiches, is great alongside soups/salads, and is the best bread for dunking into your favorite dips or extra virgin olive oil and good balsamic.
  • Start with 390ml water and add more if needed to achieve the desired consistency.