Focaccia

2h 10m
Serves 1
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Directions

  1. 1In a bowl, combine slightly warm water (420ml), instant yeast (1 teaspoon), honey (1 tablespoon), olive oil (1 tablespoon), and fine sea salt (2 teaspoons). Whisk.
  2. 2Add in 500g of white bread flour and stir until completely hydrated.
  3. 3Scrape down the sides of your bowl, cover and let rest for 10 minutes.
  4. 4Do the first series of stretch and folds.
  5. 5Cover again for 10 minutes and do another set of stretch and folds.
  6. 6Place your dough in a bowl, smooth side up, top with a bit of olive oil, rub it all over, cover with plastic wrap and put it into the fridge overnight.
  7. 7The next day or two days later, remove the dough from the fridge.
  8. 8Line your tray with parchment paper and add about two to three tablespoons of olive oil.
  9. 9With oiled hands, fold the dough into a burrito-like shape, slide it lengthwise into the tray and flip it over so that the smooth side is now facing the top.
  10. 10Cover and proof for about two hours.
  11. 11If it hasn't spread all the way in the tray, oil your hands again and spread the dough out as best you can. Drizzle with olive oil and dimple.
  12. 12Add your toppings of choice; olives and rosemary. Oil your rosemary so it doesn't burn.
  13. 13Sprinkle with some flaky sea salt.
  14. 14Bake at 220°C or 430°F for 18-22 minutes on the lowest rack of your oven.
  15. 15Wait for it to cool, then cut in and enjoy!

Ingredients

  • 420 ml slightly warm water
  • 1 teaspoon instant yeast
  • 1 tablespoon honey
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons fine sea salt
  • 500 g white bread flour
  • 1 olives
  • 1 rosemary
  • 1 flaky sea salt

Equipment

bowlwhiskbaking trayparchment paperplastic wrapoven

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