Directions
- 1Start with warm water, instant yeast, honey, extra virgin olive oil, and fine sea salt, then whisk them together.
- 2Add in the bread flour and mix until a dough forms.
- 3Clean down your bowl and let the dough rest for 15 minutes.
- 4Do some stretch and folds with the dough.
- 5Cover the bowl again and let it rest for another 15 minutes.
- 6Perform more stretch and folds.
- 7Cover the bowl one last time and let it sit at room temperature for an hour and a half.
- 8Prepare your baking tray with parchment paper and about 3 tablespoons of extra virgin olive oil.
- 9Tip your dough into the tray.
- 10Fold the dough into thirds into a burrito-like shape.
- 11Slide the dough lengthwise into the tray and flip it upside down so the smooth side is now on top.
- 12Cover and proof the dough for an hour and a half.
- 13Drizzle the dough with olive oil and dimple it with your fingers.
- 14Add any desired toppings.
- 15Bake your focaccia on the lowest rack of your oven at 220°C (430°F) for 18 to 23 minutes.
Ingredients
- 420 ml warm water
- 6 g instant yeast
- 15 ml extra virgin olive oil
- 5 g honey, or sugar or agave
- 10 g fine sea salt
- 500 g white bread flour (12% protein content or higher)
- 3 tablespoons Extra virgin olive oil
- Flaky sea salt
- Toppings of choice
Equipment
bowlwhiskbaking trayparchment paperovencooling rack
Tips
- Your dough may be wetter/stickier than mine, that’s because I use a very high protein bread flour (14%) and all bread flour absorbs water differently. Don’t worry if it’s wetter, it will be trickier to handle but should bake up just fine.
- If you want to use all-purpose flour, reduce water by 40ml, mix the dough and add some of the reserved water back in if you think the dough needs it.
- Bake on the lowest rack in the oven.
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