Directions
- 1Combine bread flour, instant yeast, and kosher salt in a bowl.
- 2Add very warm water and mix into a rough, sticky dough until no more dry flour is visible.
- 3Cover the bowl with cling wrap and let it rise in a warm place for 2 hours until doubled in size.
- 4Carefully release the dough from the bowl and transfer it to an oiled baking tray, being careful not to deflate it.
- 5Use two spatulas to gently coax the dough into the corners of the baking tray.
- 6Cover the dough with something flat and let it rise for a second time for 45 minutes.
- 7Drizzle the dough with olive oil and use your hands to lightly dimple the dough.
- 8Sprinkle flaky salt over the dough.
- 9Bake in a preheated 200° Celsius oven for 25 minutes.
- 10Let the bread cool down for 15 minutes.
- 11Take it out of the tray, cut it into strips, and serve warm.
Ingredients
- 300 g bread flour
- 3.5 g instant yeast
- 4.5 g kosher salt
- 280 ml very warm water
- olive oil
- flaky salt
Equipment
cling wrapbaking trayspatulaschopping boardoven
Tips
- Do not deflate the dough when transferring it to the baking tray.
- Look for bubbles in the dough after the second rise to confirm success.
- Focaccia is best eaten warm.
- This method bypasses kneading, folding, proofing, and stretching.
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