Focaccia
Serves 1
Directions
- 1In a large mixing bowl, add warm water, honey, and extra virgin olive oil.
- 2Add instant yeast to the bowl and whisk the mixture together.
- 3Once whisked, add bread flour and fine sea salt to the wet mixture.
- 4Stir the ingredients together really well until a sticky dough forms.
- 5Scrape down the bowl to gather all the dough.
- 6Cover the bowl and let the dough rest for 15 minutes at room temperature.
- 7Wet your hand, then grab the dough and pull it over itself, repeating about 8 times around the bowl, until it tightens into a ball-like shape.
- 8Cover the dough again and let it rest for another 15 minutes.
- 9Repeat the stretch and folds once more.
- 10Cover the dough and let it proof at room temperature for an hour to an hour and a half.
- 11Line a 9x13 metal baking tray with parchment paper and coat the paper with plenty of extra virgin olive oil.
- 12Tip the dough into the tray and fold it into thirds.
- 13Rotate the dough and flip it over.
- 14Cover the dough with another tray or with oiled parchment paper and let it proof at room temperature for an hour to an hour and a half.
- 15Spread the dough to the edges of the tray.
- 16If using rosemary, sprinkle it over the dough first.
- 17Drizzle more olive oil over the dough.
- 18Dimple the dough with your fingers, pushing any additional toppings into the dimples.
- 19Add some flaky sea salt over the dough.
- 20Bake the focaccia for 18 to 24 minutes in the lowest rack of your oven.
- 21Transfer the baked focaccia to a cooling rack.
- 22Cut the focaccia and enjoy.
Ingredients
- 500 g white bread flour
- 390 ml warm water
- 15 ml extra virgin olive oil
- 6 g instant yeast
- 5 g honey
- 10 g fine sea salt
- extra virgin olive oil
- flaky sea salt
- rosemary
Equipment
large mixing bowlwhiskbowl scraperbaking trayparchment papercooling rackknife
Tips
- For accurate measurements, use digital scales.
- Start with 390ml of water and add more if needed to achieve the desired dough consistency, as different bread flours absorb varying levels of water.
- You can use a larger tray if you want thinner/crispier focaccia.
- Place the oven rack in the lowest position when baking to help the bottom of the bread crisp up.
- Wait at least 15 minutes before cutting and enjoying the focaccia.
- The cookbook 3 Doughs, 60 Recipes features versatile doughs for focaccia, pizza, and sandwich bread made with instant yeast, so no sourdough is required.
- Additional toppings like olives, peppers, onions, jalapeños, and cheese can be added into the dimples before baking.
- The recipe offers an overnight version of the dough as well, found in the cookbook.
- The dough should have a sticky consistency after mixing the dry ingredients.
- After the first set of stretch and folds, the dough should tighten up into a ball-like shape.
- Make sure to coat the parchment paper with plenty of extra virgin olive oil before placing the dough in the tray.
- After the final proofing, the dough should be spread to the edges of the tray before adding toppings and dimpling.
- Flaky sea salt is added as a finishing touch before baking.
- The focaccia should be baked until it has a golden-brown crust and a soft, airy interior.
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