Same-day Focaccia

210 mins
Serves 1
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Directions

  1. 1Whisk together warm water, olive oil, honey and yeast.
  2. 2Whisk together warm water, olive oil, honey and yeast.
  3. 3Whisk together warm water, olive oil, honey and yeast.
  4. 4Stir in bread flour and salt.
  5. 5Stir in bread flour and salt.
  6. 6Stir in bread flour and salt.
  7. 7Cover and rest at room temp for 15 minutes.
  8. 8Cover and rest at room temp for 15 minutes.
  9. 9Cover and rest at room temp for 15 minutes.
  10. 10Stretch and fold the dough about 8 times around the bowl.
  11. 11Stretch and fold the dough about 8 times around the bowl.
  12. 12Stretch and fold the dough about 8 times around the bowl.
  13. 13Cover and rest at room temp for 15 minutes.
  14. 14Cover and rest at room temp for 15 minutes.
  15. 15Cover and rest at room temp for 15 minutes.
  16. 16Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours.
  17. 17Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours.
  18. 18Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours.
  19. 19Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons extra virgin olive oil.
  20. 20Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons extra virgin olive oil.
  21. 21Line a 9x13 metal baking tray with nonstick parchment paper and coat the paper with 3 tablespoons extra virgin olive oil.
  22. 22Transfer the dough to the tray and fold as shown in the tutorial.
  23. 23Transfer the dough to the tray and fold as shown in the tutorial.
  24. 24Transfer the dough to the tray and fold as shown in the tutorial.
  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 220C/430F, place oven rack in lowest position.
  29. 29Preheat oven to 220C/430F, place oven rack in lowest position.
  30. 30Preheat oven to 220C/430F, place oven rack in lowest position.
  31. 31Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
  32. 32Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
  33. 33Spread dough to edges, scatter over rosemary (if using), drizzle with olive oil and dimple.
  34. 34Add additional toppings.
  35. 35Add additional toppings.
  36. 36Add additional toppings.
  37. 37Add flaky sea salt.
  38. 38Add flaky sea salt.
  39. 39Add flaky sea salt.
  40. 40Bake for 18-24 minutes on the lowest rack.
  41. 41Bake for 18-24 minutes on the lowest rack.
  42. 42Bake for 18-24 minutes on the lowest rack.
  43. 43Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
  44. 44Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!
  45. 45Transfer to a cooling rack, wait at least 15 minutes and then cut in 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, 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
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)
  • Toppings of choice (rosemary, olives, peppers, onions, jalapeños, cheese etc)

Equipment

large mixing bowlbaking trayparchment papercooling rackoven

Tips

  • Start with 390ml water and add more if needed to achieve a similar consistency to the dough in the video.
  • Use a larger tray if you want thinner/crispier focaccia.
  • Bake on the lowest rack to help the bottom of the bread crisp up.
  • Wait at least 15 minutes before cutting and enjoying.
Same-day Focaccia | Clip Recipe