Focaccia
Directions
- 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.
- 2Add in 500g of white bread flour and stir until completely hydrated.
- 3Scrape down the sides of your bowl, cover and let rest for 10 minutes.
- 4Do the first series of stretch and folds.
- 5Cover again for 10 minutes and do another set of stretch and folds.
- 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.
- 7The next day or two days later, remove the dough from the fridge.
- 8Line your tray with parchment paper and add about two to three tablespoons of olive oil.
- 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.
- 10Cover and proof for about two hours.
- 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.
- 12Add your toppings of choice; olives and rosemary. Oil your rosemary so it doesn't burn.
- 13Sprinkle with some flaky sea salt.
- 14Bake at 220°C or 430°F for 18-22 minutes on the lowest rack of your oven.
- 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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