Focaccia Bread

120 mins
Serves 1
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Directions

  1. 1Crumble the yeast into the water
  2. 2Crumble the yeast into the water
  3. 3Crumble the yeast into the water
  4. 4Add sugar and mix until the yeast is dissolved
  5. 5Add sugar and mix until the yeast is dissolved
  6. 6Add sugar and mix until the yeast is dissolved
  7. 7Add the water and yeast mixture to the bread flour
  8. 8Add the water and yeast mixture to the bread flour
  9. 9Add the water and yeast mixture to the bread flour
  10. 10Mix with a wooden spoon
  11. 11Mix with a wooden spoon
  12. 12Mix with a wooden spoon
  13. 13Add olive oil
  14. 14Add olive oil
  15. 15Add olive oil
  16. 16Add salt
  17. 17Add salt
  18. 18Add salt
  19. 19Mix to incorporate the olive oil
  20. 20Mix to incorporate the olive oil
  21. 21Mix to incorporate the olive oil
  22. 22Clean the spoon and the bowl sides, cover, and let rest for 30 minutes
  23. 23Clean the spoon and the bowl sides, cover, and let rest for 30 minutes
  24. 24Clean the spoon and the bowl sides, cover, and let rest for 30 minutes
  25. 25Soak your hand in clean water then grab the four sides of the dough and fold them to the center, repeating the process each time. Lift the dough from the center and slap it into the bowl a couple of times
  26. 26Soak your hand in clean water then grab the four sides of the dough and fold them to the center, repeating the process each time. Lift the dough from the center and slap it into the bowl a couple of times
  27. 27Soak your hand in clean water then grab the four sides of the dough and fold them to the center, repeating the process each time. Lift the dough from the center and slap it into the bowl a couple of times
  28. 28Cover and let rest for 30 minutes
  29. 29Cover and let rest for 30 minutes
  30. 30Cover and let rest for 30 minutes
  31. 31Repeat the same process one more time: stretch and fold the four sides, then lift and slap a couple of times
  32. 32Repeat the same process one more time: stretch and fold the four sides, then lift and slap a couple of times
  33. 33Repeat the same process one more time: stretch and fold the four sides, then lift and slap a couple of times
  34. 34Grease the tray generously with olive oil
  35. 35Grease the tray generously with olive oil
  36. 36Grease the tray generously with olive oil
  37. 37Transfer the dough into the tray
  38. 38Transfer the dough into the tray
  39. 39Transfer the dough into the tray
  40. 40Add more olive oil and spread the dough, don't worry if it doesn't cover the entire tray
  41. 41Add more olive oil and spread the dough, don't worry if it doesn't cover the entire tray
  42. 42Add more olive oil and spread the dough, don't worry if it doesn't cover the entire tray
  43. 43Cover with another tray and let rest for 30 minutes
  44. 44Cover with another tray and let rest for 30 minutes
  45. 45Cover with another tray and let rest for 30 minutes
  46. 46Add a little more olive oil
  47. 47Add a little more olive oil
  48. 48Add a little more olive oil
  49. 49Dimple the focaccia with your fingers until you feel the tray
  50. 50Dimple the focaccia with your fingers until you feel the tray
  51. 51Dimple the focaccia with your fingers until you feel the tray
  52. 52Sprinkle a little water on top
  53. 53Sprinkle a little water on top
  54. 54Sprinkle a little water on top
  55. 55Sprinkle a little coarse salt
  56. 56Sprinkle a little coarse salt
  57. 57Sprinkle a little coarse salt
  58. 58Bake at 440°F (230°C) for 20 minutes
  59. 59Bake at 440°F (230°C) for 20 minutes
  60. 60Bake at 440°F (230°C) for 20 minutes
  61. 61Transfer to a wire rack to cool
  62. 62Transfer to a wire rack to cool
  63. 63Transfer to a wire rack to cool

Ingredients

  • 4 cups Bread flour
  • 4 cups Bread flour
  • 4 cups Bread flour
  • 500 grams Bread flour
  • 500 grams Bread flour
  • 500 grams Bread flour
  • 1.66 cup Water
  • 1.66 cup Water
  • 1.66 cup Water
  • 400 milliliters Water
  • 400 milliliters Water
  • 400 milliliters Water
  • 4 tsp Brewer's yeast
  • 4 tsp Brewer's yeast
  • 4 tsp Brewer's yeast
  • 12 grams Brewer's yeast
  • 12 grams Brewer's yeast
  • 12 grams Brewer's yeast
  • 2 tsp Dry yeast
  • 2 tsp Dry yeast
  • 2 tsp Dry yeast
  • 6 grams Dry yeast
  • 6 grams Dry yeast
  • 6 grams 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 spoonTrayWire rack

Tips

  • Be generous when greasing the tray with olive oil.
  • Dip fingers until you feel the tray when dimpling the focaccia.