Quick & dirty FOCACCIA

Serves 1
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Directions

  1. 1Add flour, yeast, salt and warm water to a bowl and mix until combined.
  2. 2Cover the bowl with cling wrap and let the dough rise in a warm place for 2 hours until it doubles in size.
  3. 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).
  4. 4Drizzle the base of the pan with extra virgin olive oil.
  5. 5Scrape the dough into the prepared pan, being careful not to deflate it, and coax it into the corners as best as possible.
  6. 6Cover the pan with a cutting board and let it rise again for 45 minutes until it increases by 50%.
  7. 7Drizzle oil on the surface of the dough and spread it with oiled fingers.
  8. 8Lightly dimple the dough, not poking more than 1cm/0.4” in.
  9. 9Sprinkle with sea salt flakes.
  10. 10Bake for 25 minutes at 220°C/425°F (200°C fan), rotating at the 15-minute mark, until golden brown.
  11. 11Cool the focaccia on a rack for 10 minutes before serving.
  12. 12Serve the focaccia with a good olive oil and aged balsamic.
  13. 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.
Quick & dirty FOCACCIA | Clip Recipe