Focaccia
Serves 1
Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
- 2In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
- 3In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast.
- 4Whisk the ingredients together.
- 5Whisk the ingredients together.
- 6Whisk the ingredients together.
- 7Add bread flour and fine sea salt to the whisked mixture.
- 8Add bread flour and fine sea salt to the whisked mixture.
- 9Add bread flour and fine sea salt to the whisked mixture.
- 10Stir the mixture together very well until a rough dough forms.
- 11Stir the mixture together very well until a rough dough forms.
- 12Stir the mixture together very well until a rough dough forms.
- 13Scrape down the sides of the bowl to gather the dough.
- 14Scrape down the sides of the bowl to gather the dough.
- 15Scrape down the sides of the bowl to gather the dough.
- 16Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 17Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 18Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 19Perform stretch and folds: wet your hand, grab the dough, pull it up, and fold it over itself about 8 times around the bowl until it tightens into a ball.
- 20Perform stretch and folds: wet your hand, grab the dough, pull it up, and fold it over itself about 8 times around the bowl until it tightens into a ball.
- 21Perform stretch and folds: wet your hand, grab the dough, pull it up, and fold it over itself about 8 times around the bowl until it tightens into a ball.
- 22Cover the dough again and let it rest for another 15 minutes.
- 23Cover the dough again and let it rest for another 15 minutes.
- 24Cover the dough again and let it rest for another 15 minutes.
- 25Repeat the stretch and fold process once more.
- 26Repeat the stretch and fold process once more.
- 27Repeat the stretch and fold process once more.
- 28Cover and let the dough proof at room temperature for 1 to 1.5 hours until doubled in size.
- 29Cover and let the dough proof at room temperature for 1 to 1.5 hours until doubled in size.
- 30Cover and let the dough proof at room temperature for 1 to 1.5 hours until doubled in size.
- 31Line a 9x13 metal baking tray with parchment paper and coat it with plenty of extra virgin olive oil.
- 32Line a 9x13 metal baking tray with parchment paper and coat it with plenty of extra virgin olive oil.
- 33Line a 9x13 metal baking tray with parchment paper and coat it with plenty of extra virgin olive oil.
- 34Tip the dough into the prepared tray.
- 35Tip the dough into the prepared tray.
- 36Tip the dough into the prepared tray.
- 37Fold the dough into thirds, rotate, and flip it over in the tray.
- 38Fold the dough into thirds, rotate, and flip it over in the tray.
- 39Fold the dough into thirds, rotate, and flip it over in the tray.
- 40Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for 1 to 1.5 hours.
- 41Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for 1 to 1.5 hours.
- 42Cover the dough with another tray or oiled parchment paper and let it proof at room temperature for 1 to 1.5 hours.
- 43Gently spread the dough to the edges of the tray.
- 44Gently spread the dough to the edges of the tray.
- 45Gently spread the dough to the edges of the tray.
- 46Sprinkle fresh rosemary over the dough (if using).
- 47Sprinkle fresh rosemary over the dough (if using).
- 48Sprinkle fresh rosemary over the dough (if using).
- 49Drizzle more olive oil generously over the dough.
- 50Drizzle more olive oil generously over the dough.
- 51Drizzle more olive oil generously over the dough.
- 52Dimple the dough with your fingers, pushing any additional toppings (like roasted garlic shown in video) into the dimples.
- 53Dimple the dough with your fingers, pushing any additional toppings (like roasted garlic shown in video) into the dimples.
- 54Dimple the dough with your fingers, pushing any additional toppings (like roasted garlic shown in video) into the dimples.
- 55Add flaky sea salt over the top.
- 56Add flaky sea salt over the top.
- 57Add flaky sea salt over the top.
- 58Bake in a preheated oven at 220°C (430°F) on the lowest rack for 18 to 24 minutes.
- 59Bake in a preheated oven at 220°C (430°F) on the lowest rack for 18 to 24 minutes.
- 60Bake in a preheated oven at 220°C (430°F) on the lowest rack for 18 to 24 minutes.
- 61Transfer the baked focaccia to a cooling rack.
- 62Transfer the baked focaccia to a cooling rack.
- 63Transfer the baked focaccia to a cooling rack.
- 64Once cooled, cut the focaccia and enjoy.
- 65Once cooled, cut the focaccia and enjoy.
- 66Once cooled, cut the focaccia and enjoy.
Ingredients
- 500 g white bread flour
- 500 g white bread flour
- 500 g white bread flour
- 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
- 5 g honey
- 5 g honey
- 10 g fine sea salt
- 10 g fine sea salt
- 10 g fine sea salt
- extra virgin olive oil to line pan and drizzle
- extra virgin olive oil to line pan and drizzle
- extra virgin olive oil to line pan and drizzle
- flaky sea salt to finish
- flaky sea salt to finish
- flaky sea salt to finish
- rosemary for topping
- rosemary for topping
- rosemary for topping
Equipment
large mixing bowlwhiskspatula9x13 metal baking trayparchment papercooling rack
Tips
- Use digital scales for accurate measurements.
- Adjust water quantity if the dough is too dry, as different bread flours absorb varying levels of water.
- For a thinner/crispier focaccia, use a larger baking tray.
- Bake on the lowest oven rack to help the bottom of the bread crisp up.
- Wait at least 15 minutes after baking before cutting and serving.