focaccia 2
Serves 1
Directions
- 1Pour slightly warm water into a bowl.
- 2Add instant yeast, honey, olive oil, and fine sea salt to the water.
- 3Whisk the mixture until combined.
- 4Add bread flour to the wet ingredients and stir until completely hydrated.
- 5Scrape down the sides of the bowl.
- 6Cover the bowl for 10 minutes.
- 7Wet your hands and perform the first series of stretch and folds on the dough.
- 8Cover the bowl again for 10 minutes.
- 9Perform another set of stretch and folds.
- 10Place the dough smooth side up, top with a bit of olive oil, rub it all over, and cover with plastic wrap.
- 11Put the dough in the fridge overnight.
- 12The next day, or two days later, remove the dough from the fridge.
- 13Prepare your tray by lining it with parchment paper and adding about 2-3 tablespoons of olive oil, spreading it around.
- 14With oiled hands, fold the dough into a burrito-like shape and then slide it lengthwise into the tray, flipping it over so the smooth side is facing up.
- 15Cover and proof for about 2 hours.
- 16If the dough hasn't spread all the way in the tray, oil your hands again and spread it out as best as you can.
- 17Drizzle with olive oil and dimple the dough with your fingers.
- 18Add your toppings of choice, such as olives and rosemary. Oil the rosemary so it doesn't burn.
- 19Sprinkle with some flaky sea salt.
- 20Bake at 220 degrees Celsius or 430 degrees Fahrenheit for 18-22 minutes on the lowest rack of your oven.
- 21Wait for the focaccia to cool, then cut in and enjoy.
Ingredients
- 390 ml to warm water
- 420 ml gradually warm water
- 1 teaspoon honey, sugar or agave
- 1 tablespoon extra virgin olive oil
- 1 teaspoon instant yeast
- 500 g white bread flour
- 2 teaspoons fine sea salt
- olives
- rosemary
- flaky sea salt
Equipment
bowlwhiskplastic wraptrayparchment paperovencooling rackknife