Focaccia
Serves 1
Directions
- 1Mix flour, salt, and yeast together in a bowl.
- 2Add tepid water to the mixture.
- 3Stir everything together with a wooden spoon until combined, there's no need for kneading.
- 4Cover the bowl with plastic wrap and let it rest for 30 minutes.
- 5After 30 minutes, with a wet hand, pick up the dough and fold it over.
- 6Repeat the folding process four times, turning the bowl each time.
- 7Drizzle olive oil over the dough in the bowl.
- 8Drizzle olive oil on a tray.
- 9Olive oil your hand as well.
- 10Tip the dough out onto the oiled tray.
- 11Add a little more olive oil on top of the dough.
- 12Cover the tray with another tray and place it in the fridge overnight.
- 13Let the dough proof at room temperature for 90 minutes.
- 14Oil your fingers.
- 15Gently and quickly dimple the dough with your oiled fingers, popping any really big bubbles.
- 16Add some grated Parmesan on top.
- 17Sprinkle rosemary on top.
- 18Sprinkle flaky or rock salt on top.
- 19Bake the focaccia in a preheated oven at 220°C (fan-forced) for 30 minutes.
- 20Remove the focaccia from the oven.
- 21Slice the focaccia.
- 22Serve and enjoy.
Ingredients
- 510 g bread flour
- 8 g instant dried yeast
- 10 g salt
- 450 g lukewarm water
- olive oil
- parmesan
- rosemary
- flaky/rock sea salt
Equipment
bowlwooden spoonplastic wraptrayoven mittknife
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