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.
- 2Add 500g of white bread flour and stir until completely hydrated.
- 3Scrape down the sides of the bowl. The dough will be sticky.
- 4Cover the bowl and let rest for 10 minutes.
- 5Wet your hands and perform the first series of stretch and folds.
- 6Cover the bowl again and let rest for another 10 minutes.
- 7Do another set of stretch and folds to build structure in the dough.
- 8Place the dough in a bowl, smooth side up, top with a bit of olive oil, and cover it with plastic wrap. Refrigerate overnight.
- 9The next day or two days later, remove the dough from the fridge and prepare your baking tray.
- 10Line the baking tray with parchment paper and add 2 to 3 tablespoons of olive oil.
- 11With 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.
- 12Cover and let proof for about 2 hours.
- 13If the dough hasn't spread all the way in the tray, oil your hands again and spread it out as best as you can.
- 14Drizzle with olive oil and dimple the dough.
- 15Add your toppings of choice (e.g., olives and rosemary). Oil the rosemary to prevent it from burning.
- 16Sprinkle with flaky sea salt.
- 17Bake at 220°C or 430°F for 18 to 22 minutes on the lowest rack of your oven.
- 18Wait for it to cool, then cut 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 (12% protein or higher)
- 0 olives
- 0 rosemary
- 0 flaky sea salt
Equipment
bowlwhiskplastic wrap9x13 inch or 23x33cm metal baking trayparchment paperoven
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