Same-day Focaccia

130 mins
Serves 8
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Directions

  1. 1Whisk together warm water, olive oil, honey, and yeast in a large mixing bowl.
  2. 2Whisk together warm water, olive oil, honey, and yeast in a large mixing bowl.
  3. 3Whisk together warm water, olive oil, honey, and yeast in a large mixing bowl.
  4. 4Stir in bread flour and salt, mix well until a dough forms.
  5. 5Stir in bread flour and salt, mix well until a dough forms.
  6. 6Stir in bread flour and salt, mix well until a dough forms.
  7. 7Scrape down the bowl and cover for 15 minutes.
  8. 8Scrape down the bowl and cover for 15 minutes.
  9. 9Scrape down the bowl and cover for 15 minutes.
  10. 10Do stretch and folds until the dough tightens up into a ball-like shape.
  11. 11Do stretch and folds until the dough tightens up into a ball-like shape.
  12. 12Do stretch and folds until the dough tightens up into a ball-like shape.
  13. 13Cover and rest for 15 minutes. Repeat stretch and folds once more.
  14. 14Cover and rest for 15 minutes. Repeat stretch and folds once more.
  15. 15Cover and rest for 15 minutes. Repeat stretch and folds once more.
  16. 16Cover and let it rest for 1-1.5 hours at room temperature.
  17. 17Cover and let it rest for 1-1.5 hours at room temperature.
  18. 18Cover and let it rest for 1-1.5 hours at room temperature.
  19. 19Line a 9x13 metal baking tray with parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  20. 20Line a 9x13 metal baking tray with parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  21. 21Line a 9x13 metal baking tray with parchment paper and coat the paper with 3 tablespoons of extra virgin olive oil.
  22. 22Tip the dough into the tray, fold it into thirds, rotate, and flip over.
  23. 23Tip the dough into the tray, fold it into thirds, rotate, and flip over.
  24. 24Tip the dough into the tray, fold it into thirds, rotate, and flip over.
  25. 25Cover and proof at room temperature for 1-1.5 hours.
  26. 26Cover and proof at room temperature for 1-1.5 hours.
  27. 27Cover and proof at room temperature for 1-1.5 hours.
  28. 28Preheat oven to 220°C/430°F.
  29. 29Preheat oven to 220°C/430°F.
  30. 30Preheat oven to 220°C/430°F.
  31. 31Spread dough to the edges of the tray, sprinkle with rosemary (if using).
  32. 32Spread dough to the edges of the tray, sprinkle with rosemary (if using).
  33. 33Spread dough to the edges of the tray, sprinkle with rosemary (if using).
  34. 34Drizzle with olive oil, dimple, add other toppings, add flaky sea salt.
  35. 35Drizzle with olive oil, dimple, add other toppings, add flaky sea salt.
  36. 36Drizzle with olive oil, dimple, add other toppings, add flaky sea salt.
  37. 37Bake for 18-24 minutes on the lowest rack of your oven.
  38. 38Bake for 18-24 minutes on the lowest rack of your oven.
  39. 39Bake for 18-24 minutes on the lowest rack of your oven.
  40. 40Transfer to a cooling rack to cool.
  41. 41Transfer to a cooling rack to cool.
  42. 42Transfer to a cooling rack to cool.
  43. 43Cut and enjoy!
  44. 44Cut and enjoy!
  45. 45Cut 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
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons extra virgin olive oil
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 flaky sea salt
  • 0 rosemary
  • 0 rosemary
  • 0 rosemary

Equipment

large mixing bowlwhiskspatula9x13 metal baking traynonstick parchment paperovencooling rackknife
Same-day Focaccia | Clip Recipe