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.
- 2In 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.
- 3In 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.
- 4Add in 500g of white bread flour and stir until completely hydrated.
- 5Add in 500g of white bread flour and stir until completely hydrated.
- 6Add in 500g of white bread flour and stir until completely hydrated.
- 7Scrape down the sides of your bowl, cover and let rest for 10 minutes.
- 8Scrape down the sides of your bowl, cover and let rest for 10 minutes.
- 9Scrape down the sides of your bowl, cover and let rest for 10 minutes.
- 10Do the first series of stretch and folds.
- 11Do the first series of stretch and folds.
- 12Do the first series of stretch and folds.
- 13Cover again for 10 minutes and do another set of stretch and folds.
- 14Cover again for 10 minutes and do another set of stretch and folds.
- 15Cover again for 10 minutes and do another set of stretch and folds.
- 16Place 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.
- 17Place 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.
- 18Place 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.
- 19The next day or two days later, remove the dough from the fridge.
- 20The next day or two days later, remove the dough from the fridge.
- 21The next day or two days later, remove the dough from the fridge.
- 22Line your tray with parchment paper and add about two to three tablespoons of olive oil.
- 23Line your tray with parchment paper and add about two to three tablespoons of olive oil.
- 24Line your tray with parchment paper and add about two to three tablespoons of olive oil.
- 25With 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.
- 26With 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.
- 27With 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.
- 28Cover and proof for about two hours.
- 29Cover and proof for about two hours.
- 30Cover and proof for about two hours.
- 31If 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.
- 32If 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.
- 33If 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.
- 34Add your toppings of choice; olives and rosemary. Oil your rosemary so it doesn't burn.
- 35Add your toppings of choice; olives and rosemary. Oil your rosemary so it doesn't burn.
- 36Add your toppings of choice; olives and rosemary. Oil your rosemary so it doesn't burn.
- 37Sprinkle with some flaky sea salt.
- 38Sprinkle with some flaky sea salt.
- 39Sprinkle with some flaky sea salt.
- 40Bake at 220°C or 430°F for 18-22 minutes on the lowest rack of your oven.
- 41Bake at 220°C or 430°F for 18-22 minutes on the lowest rack of your oven.
- 42Bake at 220°C or 430°F for 18-22 minutes on the lowest rack of your oven.
- 43Wait for it to cool, then cut in and enjoy!
- 44Wait for it to cool, then cut in and enjoy!
- 45Wait for it to cool, then cut in and enjoy!
Ingredients
- 420 ml slightly warm water
- 420 ml slightly warm water
- 420 ml slightly warm water
- 1 teaspoon instant yeast
- 1 teaspoon instant yeast
- 1 teaspoon instant yeast
- 1 tablespoon honey
- 1 tablespoon honey
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fine sea salt
- 2 teaspoons fine sea salt
- 2 teaspoons fine sea salt
- 500 g white bread flour
- 500 g white bread flour
- 500 g white bread flour
- 1 olives
- 1 olives
- 1 olives
- 1 rosemary
- 1 rosemary
- 1 rosemary
- 1 flaky sea salt
- 1 flaky sea salt
- 1 flaky sea salt
Equipment
bowlwhiskbaking trayparchment paperplastic wrapoven