Focaccia
Serves 1
Directions
- 1Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
- 2Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
- 3Add warm water, honey, extra virgin olive oil, and instant yeast to a large mixing bowl.
- 4Whisk the ingredients together.
- 5Whisk the ingredients together.
- 6Whisk the ingredients together.
- 7Add bread flour and fine sea salt to the mixture.
- 8Add bread flour and fine sea salt to the mixture.
- 9Add bread flour and fine sea salt to the mixture.
- 10Stir everything together really well until mixed.
- 11Stir everything together really well until mixed.
- 12Stir everything together really well until mixed.
- 13Scrape down the bowl and cover it for 15 minutes.
- 14Scrape down the bowl and cover it for 15 minutes.
- 15Scrape down the bowl and cover it for 15 minutes.
- 16Wet your hand, grab the dough, and pull it over itself about 8 times until it forms a ball, performing stretch and folds.
- 17Wet your hand, grab the dough, and pull it over itself about 8 times until it forms a ball, performing stretch and folds.
- 18Wet your hand, grab the dough, and pull it over itself about 8 times until it forms a ball, performing stretch and folds.
- 19Cover and rest the dough for another 15 minutes.
- 20Cover and rest the dough for another 15 minutes.
- 21Cover and rest the dough for another 15 minutes.
- 22Repeat the stretch and folds once more.
- 23Repeat the stretch and folds once more.
- 24Repeat the stretch and folds once more.
- 25Cover and rest for an hour to an hour and a half at room temperature.
- 26Cover and rest for an hour to an hour and a half at room temperature.
- 27Cover and rest for an hour to an hour and a half at room temperature.
- 28Line a baking tray with parchment paper and add plenty of extra virgin olive oil.
- 29Line a baking tray with parchment paper and add plenty of extra virgin olive oil.
- 30Line a baking tray with parchment paper and add plenty of extra virgin olive oil.
- 31Tip the dough into the tray.
- 32Tip the dough into the tray.
- 33Tip the dough into the tray.
- 34Fold the dough into thirds and flip it over.
- 35Fold the dough into thirds and flip it over.
- 36Fold the dough into thirds and flip it over.
- 37Cover with another tray or oiled parchment paper and let it proof at room temperature for 1-1.5 hours.
- 38Cover with another tray or oiled parchment paper and let it proof at room temperature for 1-1.5 hours.
- 39Cover with another tray or oiled parchment paper and let it proof at room temperature for 1-1.5 hours.
- 40Spread the dough to the edges of the tray.
- 41Spread the dough to the edges of the tray.
- 42Spread the dough to the edges of the tray.
- 43If using rosemary, sprinkle it over first, then drizzle with olive oil, and dimple the dough.
- 44If using rosemary, sprinkle it over first, then drizzle with olive oil, and dimple the dough.
- 45If using rosemary, sprinkle it over first, then drizzle with olive oil, and dimple the dough.
- 46Push any additional toppings into the dimples.
- 47Push any additional toppings into the dimples.
- 48Push any additional toppings into the dimples.
- 49Add some flaky sea salt.
- 50Add some flaky sea salt.
- 51Add some flaky sea salt.
- 52Bake for 18-24 minutes in the lowest rack of your oven.
- 53Bake for 18-24 minutes in the lowest rack of your oven.
- 54Bake for 18-24 minutes in the lowest rack of your oven.
- 55Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.
- 56Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.
- 57Transfer to a cooling rack, wait at least 15 minutes, then cut and enjoy.
Ingredients
- 500 g white bread flour (12% protein content or higher)
- 500 g white bread flour (12% protein content or higher)
- 500 g white bread flour (12% protein content or higher)
- 390 ml warm water
- 390 ml warm water
- 390 ml warm water
- 15 ml extra virgin olive oil
- 15 ml extra virgin olive oil
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 6 g instant yeast
- 6 g instant yeast
- 5 g honey, sugar or agave
- 5 g honey, sugar or agave
- 5 g honey, sugar or agave
- 10 g fine sea salt
- 10 g fine sea salt
- 10 g fine sea salt
- Extra virgin olive oil
- Extra virgin olive oil
- Extra virgin olive oil
- Flaky sea salt
- Flaky sea salt
- Flaky sea salt
- rosemary
- rosemary
- 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.