Directions
- 1Crumble the yeast into the water
- 2Add sugar and mix until the yeast is dissolved
- 3Add the water and yeast mixture to the bread flour
- 4Mix with a wooden spoon
- 5Add olive oil
- 6Add salt
- 7Mix to incorporate the olive oil
- 8Clean the spoon and the bowl sides, cover, and let rest for 30 minutes
- 9Soak 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
- 10Cover and let rest for 30 minutes
- 11Repeat the same process one more time: stretch and fold the four sides, then lift and slap a couple of times
- 12Grease the tray generously with olive oil
- 13Transfer the dough into the tray
- 14Add more olive oil and spread the dough, don't worry if it doesn't cover the entire tray
- 15Cover with another tray and let rest for 30 minutes
- 16Add a little more olive oil
- 17Dimple the focaccia with your fingers until you feel the tray
- 18Sprinkle a little water on top
- 19Sprinkle a little coarse salt
- 20Bake at 440°F (230°C) for 20 minutes
- 21Transfer to a wire rack to cool
Ingredients
- 4 cups Bread flour
- 500 grams Bread flour
- 1.66 cup Water
- 400 milliliters Water
- 4 tsp Brewer's yeast
- 12 grams Brewer's yeast
- 2 tsp Dry yeast
- 6 grams Dry yeast
- 1 tsp Sugar
- 2 tbsp Olive oil
- 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.
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