Same-day Focaccia
Directions
- 1In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
- 2In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
- 3In a large mixing bowl, add warm water, honey, extra virgin olive oil, and instant yeast. Whisk together.
- 4Add bread flour and fine sea salt. Stir until well combined.
- 5Add bread flour and fine sea salt. Stir until well combined.
- 6Add bread flour and fine sea salt. Stir until well combined.
- 7Scrape down the bowl, cover, and let it rest at room temperature for 15 minutes.
- 8Scrape down the bowl, cover, and let it rest at room temperature for 15 minutes.
- 9Scrape down the bowl, cover, and let it rest at room temperature for 15 minutes.
- 10Perform stretch and folds until the dough tightens into a ball-like shape. Cover and rest for another 15 minutes.
- 11Perform stretch and folds until the dough tightens into a ball-like shape. Cover and rest for another 15 minutes.
- 12Perform stretch and folds until the dough tightens into a ball-like shape. Cover and rest for another 15 minutes.
- 13Repeat the stretch and folds once more. Cover and let the dough proof at room temperature for 1-1.5 hours.
- 14Repeat the stretch and folds once more. Cover and let the dough proof at room temperature for 1-1.5 hours.
- 15Repeat the stretch and folds once more. Cover and let the dough proof at room temperature for 1-1.5 hours.
- 16Line a baking tray with parchment paper and coat it with extra virgin olive oil.
- 17Line a baking tray with parchment paper and coat it with extra virgin olive oil.
- 18Line a baking tray with parchment paper and coat it with extra virgin olive oil.
- 19Transfer the dough to the tray and fold it into thirds. Cover and let it proof at room temperature for 1-1.5 hours.
- 20Transfer the dough to the tray and fold it into thirds. Cover and let it proof at room temperature for 1-1.5 hours.
- 21Transfer the dough to the tray and fold it into thirds. Cover and let it proof at room temperature for 1-1.5 hours.
- 22Preheat oven to 220°C/430°F and place the oven rack in the lowest position.
- 23Preheat oven to 220°C/430°F and place the oven rack in the lowest position.
- 24Preheat oven to 220°C/430°F and place the oven rack in the lowest position.
- 25Spread the dough to the edges of the tray. Sprinkle with rosemary (if using), drizzle with olive oil, and dimple.
- 26Spread the dough to the edges of the tray. Sprinkle with rosemary (if using), drizzle with olive oil, and dimple.
- 27Spread the dough to the edges of the tray. Sprinkle with rosemary (if using), drizzle with olive oil, and dimple.
- 28Add additional toppings and flaky sea salt.
- 29Add additional toppings and flaky sea salt.
- 30Add additional toppings and flaky sea salt.
- 31Bake for 18-24 minutes on the lowest rack of the oven.
- 32Bake for 18-24 minutes on the lowest rack of the oven.
- 33Bake for 18-24 minutes on the lowest rack of the oven.
- 34Transfer to a cooling rack and let it cool before cutting and enjoying.
- 35Transfer to a cooling rack and let it cool before cutting and enjoying.
- 36Transfer to a cooling rack and let it cool before cutting and enjoying.
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 bowlwhiskspatulabaking trayparchment paperovencooling rackknife