Focaccia
Directions
- 1In a bowl, combine slightly warm water, 1 teaspoon of instant yeast, 1 tablespoon of honey, 1 tablespoon of olive oil, and 2 teaspoons of fine sea salt. Whisk until well combined.
- 2In a bowl, combine slightly warm water, 1 teaspoon of instant yeast, 1 tablespoon of honey, 1 tablespoon of olive oil, and 2 teaspoons of fine sea salt. Whisk until well combined.
- 3In a bowl, combine slightly warm water, 1 teaspoon of instant yeast, 1 tablespoon of honey, 1 tablespoon of olive oil, and 2 teaspoons of fine sea salt. Whisk until well combined.
- 4Add 500g of white bread flour and stir until completely hydrated.
- 5Add 500g of white bread flour and stir until completely hydrated.
- 6Add 500g of white bread flour and stir until completely hydrated.
- 7Scrape down the sides of the bowl. The dough will be sticky.
- 8Scrape down the sides of the bowl. The dough will be sticky.
- 9Scrape down the sides of the bowl. The dough will be sticky.
- 10Cover the bowl and let rest for 10 minutes.
- 11Cover the bowl and let rest for 10 minutes.
- 12Cover the bowl and let rest for 10 minutes.
- 13Wet your hands and perform the first series of stretch and folds.
- 14Wet your hands and perform the first series of stretch and folds.
- 15Wet your hands and perform the first series of stretch and folds.
- 16Cover the bowl again and let rest for another 10 minutes.
- 17Cover the bowl again and let rest for another 10 minutes.
- 18Cover the bowl again and let rest for another 10 minutes.
- 19Do another set of stretch and folds to build structure in the dough.
- 20Do another set of stretch and folds to build structure in the dough.
- 21Do another set of stretch and folds to build structure in the dough.
- 22Place the dough in a bowl, smooth side up, top with a bit of olive oil, and cover it with plastic wrap. Refrigerate overnight.
- 23Place the dough in a bowl, smooth side up, top with a bit of olive oil, and cover it with plastic wrap. Refrigerate overnight.
- 24Place the dough in a bowl, smooth side up, top with a bit of olive oil, and cover it with plastic wrap. Refrigerate overnight.
- 25The next day or two days later, remove the dough from the fridge and prepare your baking tray.
- 26The next day or two days later, remove the dough from the fridge and prepare your baking tray.
- 27The next day or two days later, remove the dough from the fridge and prepare your baking tray.
- 28Line the baking tray with parchment paper and add 2 to 3 tablespoons of olive oil.
- 29Line the baking tray with parchment paper and add 2 to 3 tablespoons of olive oil.
- 30Line the baking tray with parchment paper and add 2 to 3 tablespoons of olive oil.
- 31With oiled hands, fold the dough into a burrito-like shape, slide it lengthwise into the tray, and flip it over so the smooth side is facing up.
- 32With oiled hands, fold the dough into a burrito-like shape, slide it lengthwise into the tray, and flip it over so the smooth side is facing up.
- 33With oiled hands, fold the dough into a burrito-like shape, slide it lengthwise into the tray, and flip it over so the smooth side is facing up.
- 34Cover and let proof for about 2 hours.
- 35Cover and let proof for about 2 hours.
- 36Cover and let proof for about 2 hours.
- 37If the dough hasn't spread all the way in the tray, oil your hands again and spread it out as best as you can.
- 38If the dough hasn't spread all the way in the tray, oil your hands again and spread it out as best as you can.
- 39If the dough hasn't spread all the way in the tray, oil your hands again and spread it out as best as you can.
- 40Drizzle with olive oil and dimple the dough.
- 41Drizzle with olive oil and dimple the dough.
- 42Drizzle with olive oil and dimple the dough.
- 43Add your toppings of choice (e.g., olives and rosemary). Oil the rosemary to prevent it from burning.
- 44Add your toppings of choice (e.g., olives and rosemary). Oil the rosemary to prevent it from burning.
- 45Add your toppings of choice (e.g., olives and rosemary). Oil the rosemary to prevent it from burning.
- 46Sprinkle with flaky sea salt.
- 47Sprinkle with flaky sea salt.
- 48Sprinkle with flaky sea salt.
- 49Bake at 220°C or 430°F for 18 to 22 minutes on the lowest rack of your oven.
- 50Bake at 220°C or 430°F for 18 to 22 minutes on the lowest rack of your oven.
- 51Bake at 220°C or 430°F for 18 to 22 minutes on the lowest rack of your oven.
- 52Wait for it to cool, then cut and enjoy.
- 53Wait for it to cool, then cut and enjoy.
- 54Wait for it to cool, then cut 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 (12% protein or higher)
- 500 g white bread flour (12% protein or higher)
- 500 g white bread flour (12% protein or higher)
- 0 olives
- 0 olives
- 0 olives
- 0 rosemary
- 0 rosemary
- 0 rosemary
- 0 flaky sea salt
- 0 flaky sea salt
- 0 flaky sea salt
Equipment
bowlwhiskplastic wrap9x13 inch or 23x33cm metal baking trayparchment paperoven