Focaccia
Serves 1
Directions
- 1Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
- 2Whisk the ingredients together.
- 3Add bread flour and fine sea salt to the mixture.
- 4Stir everything together really well until mixed.
- 5Scrape down the bowl and cover it for 15 minutes.
- 6Wet your hand, grab the dough, and pull it over itself about 8 times until it forms a ball, performing stretch and folds.
- 7Cover and rest the dough for another 15 minutes.
- 8Repeat the stretch and folds once more.
- 9Cover and rest for an hour to an hour and a half at room temperature.
- 10Line a baking tray with parchment paper and add plenty of extra virgin olive oil.
- 11Tip the dough into the tray.
- 12Fold the dough into thirds and flip it over.
- 13Cover with another tray or oiled parchment paper and let it proof at room temperature for 1-1.5 hours.
- 14Spread the dough to the edges of the tray.
- 15If using rosemary, sprinkle it over first, then drizzle with olive oil, and dimple the dough.
- 16Push any additional toppings into the dimples.
- 17Add some flaky sea salt.
- 18Bake for 18-24 minutes in the lowest rack of your oven.
- 19Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.
Ingredients
- 500 g white bread flour (12% protein content or higher)
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey, sugar or agave
- 10 g fine sea salt
- Extra virgin olive oil
- Flaky sea salt
- rosemary
Equipment
large mixing bowlwhiskspatulacoverbaking trayparchment papercooling rackknife
Tips
- Always recommend using digital scales for accuracy for flour.
- Start with 390ml water. Add in more water if needed to achieve similar consistency to my dough. If your dough is too dry, slowly add more water until it looks like mine! Every bread flour absorbs different levels of water.
- You can use a larger tray if you want it thinner/crispier.
- Bake on the lowest rack to help the bottom of the bread to crisp up.
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