Quick & dirty FOCACCIA
Serves 1
Directions
- 1Add flour, yeast, salt and warm water to a bowl and mix until combined.
- 2Cover the bowl with cling wrap and let the dough rise in a warm place for 2 hours until it doubles in size.
- 3Grease a 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ square metal pan with butter, press in parchment paper with overhang (scrunch first).
- 4Drizzle the base of the pan with extra virgin olive oil.
- 5Scrape the dough into the prepared pan, being careful not to deflate it, and coax it into the corners as best as possible.
- 6Cover the pan with a cutting board and let it rise again for 45 minutes until it increases by 50%.
- 7Drizzle oil on the surface of the dough and spread it with oiled fingers.
- 8Lightly dimple the dough, not poking more than 1cm/0.4” in.
- 9Sprinkle with sea salt flakes.
- 10Bake for 25 minutes at 220°C/425°F (200°C fan), rotating at the 15-minute mark, until golden brown.
- 11Cool the focaccia on a rack for 10 minutes before serving.
- 12Serve the focaccia with a good olive oil and aged balsamic.
- 13Make sandwiches or toasties with the focaccia.
Ingredients
- 2 cups bread flour
- 1.125 tsp instant yeast
- 0.75 tsp cooking salt / kosher salt
- 1 cup warm water
- 2 tbsp warm water
- 1.5 tbsp extra virgin olive oil
- 0.25 tsp sea salt flakes
- olive oil
- balsamic
Equipment
OvenMixing bowlCling wrapBaking panParchment paperCooling rackKnifeSmall bowlToaster
Tips
- The secret is a super high 93% hydration dough, which makes the crumb beautifully moist and the crust ultra crispy.
- No kneading, no stand mixer, just mix, pour and bake.
- Focaccia can be served with olive oil and aged balsamic, or used to make sandwiches and cheese toasties.
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