Focaccia Bread
Directions
- 1Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 2Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 3Crumble brewer's yeast (or dry yeast) into 1 ⅔ cup (400 milliliters) of water.
- 4Add 1 tsp of sugar and mix until yeast is dissolved.
- 5Add 1 tsp of sugar and mix until yeast is dissolved.
- 6Add 1 tsp of sugar and mix until yeast is dissolved.
- 7In a bowl, add 4 cups (500 grams) of bread flour.
- 8In a bowl, add 4 cups (500 grams) of bread flour.
- 9In a bowl, add 4 cups (500 grams) of bread flour.
- 10Pour the water and yeast mixture into the flour and mix.
- 11Pour the water and yeast mixture into the flour and mix.
- 12Pour the water and yeast mixture into the flour and mix.
- 13Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 14Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 15Add 2 tbsp of olive oil and 2 tsp of salt. Mix to incorporate.
- 16Clean the spoon and bowl sides. Cover and let rest for 30 minutes.
- 17Clean the spoon and bowl sides. Cover and let rest for 30 minutes.
- 18Clean the spoon and bowl sides. Cover and let rest for 30 minutes.
- 19Soak your hands in clean water. Grab the four sides of the dough, fold them to the center, and slap it into the bowl a couple of times.
- 20Soak your hands in clean water. Grab the four sides of the dough, fold them to the center, and slap it into the bowl a couple of times.
- 21Soak your hands in clean water. Grab the four sides of the dough, fold them to the center, and slap it into the bowl a couple of times.
- 22Cover and let rest for another 30 minutes.
- 23Cover and let rest for another 30 minutes.
- 24Cover and let rest for another 30 minutes.
- 25Repeat the stretching and folding process one more time.
- 26Repeat the stretching and folding process one more time.
- 27Repeat the stretching and folding process one more time.
- 28Grease a baking pan generously with olive oil.
- 29Grease a baking pan generously with olive oil.
- 30Grease a baking pan generously with olive oil.
- 31Transfer the dough into the prepared pan, and add more olive oil on top.
- 32Transfer the dough into the prepared pan, and add more olive oil on top.
- 33Transfer the dough into the prepared pan, and add more olive oil on top.
- 34Spread the dough in the baking pan. Cover with another tray and let rest for 30 minutes.
- 35Spread the dough in the baking pan. Cover with another tray and let rest for 30 minutes.
- 36Spread the dough in the baking pan. Cover with another tray and let rest for 30 minutes.
- 37Drizzle more olive oil on top.
- 38Drizzle more olive oil on top.
- 39Drizzle more olive oil on top.
- 40Dimple the focaccia with your fingers dipped in water until you feel the tray.
- 41Dimple the focaccia with your fingers dipped in water until you feel the tray.
- 42Dimple the focaccia with your fingers dipped in water until you feel the tray.
- 43Sprinkle water and coarse salt on top.
- 44Sprinkle water and coarse salt on top.
- 45Sprinkle water and coarse salt on top.
- 46Bake at 440°F (230°C) for 20 minutes.
- 47Bake at 440°F (230°C) for 20 minutes.
- 48Bake at 440°F (230°C) for 20 minutes.
- 49Transfer to a wire rack to cool.
- 50Transfer to a wire rack to cool.
- 51Transfer to a wire rack to cool.
Ingredients
- 4 cups bread flour
- 4 cups bread flour
- 4 cups bread flour
- 1.67 cup water
- 1.67 cup water
- 1.67 cup water
- 4 tsp brewer's yeast
- 4 tsp brewer's yeast
- 4 tsp brewer's yeast
- 2 tsp dry yeast
- 2 tsp dry yeast
- 2 tsp dry yeast
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
Equipment
baking panwooden spoonbowlmeasuring spoonsmeasuring cupplastic wrapwire rackknife