Directions
- 1Mix flour, yeast, salt and water in a bowl.
- 2Cover the bowl with a tea towel and rest for 20 minutes.
- 3Wet your hands, then stretch and fold the dough into itself.
- 4Cover again and rest for another 20 minutes.
- 5Repeat the stretch and fold process for a total of three times, until the dough is smooth and stretchy.
- 6Drizzle the dough with olive oil, cover, and let it double in size for about 1 hour.
- 7Generously oil a tray and transfer the dough into it.
- 8Let the dough prove for one more hour.
- 9Dimple the dough with your fingers, drizzle with more olive oil, and sprinkle with Maldon salt and your chosen toppings.
- 10Bake at 220°C (fan oven or as hot as your oven goes) for about 20-22 minutes until golden and crispy.
- 11Enjoy.
Ingredients
- 500 g strong bread flour
- 420 ml warm water
- 7 g instant yeast
- 10 g salt
- Olive oil
- toppings of choice
- Maldon salt
Equipment
bowltea toweltrayoven
Tips
- The secret to wonderful focaccia is a very hydrated dough.
- Don't let yeast touch salt at first when mixing ingredients.
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