Focaccia

2h 10m
Serves 1
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Directions

  1. 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.
  2. 2Add 500g of white bread flour and stir until completely hydrated.
  3. 3Scrape down the sides of the bowl. The dough will be sticky.
  4. 4Cover the bowl and let rest for 10 minutes.
  5. 5Wet your hands and perform the first series of stretch and folds.
  6. 6Cover the bowl again and let rest for another 10 minutes.
  7. 7Do another set of stretch and folds to build structure in the dough.
  8. 8Place the dough in a bowl, smooth side up, top with a bit of olive oil, and cover it with plastic wrap. Refrigerate overnight.
  9. 9The next day or two days later, remove the dough from the fridge and prepare your baking tray.
  10. 10Line the baking tray with parchment paper and add 2 to 3 tablespoons of olive oil.
  11. 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.
  12. 12Cover and let proof for about 2 hours.
  13. 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.
  14. 14Drizzle with olive oil and dimple the dough.
  15. 15Add your toppings of choice (e.g., olives and rosemary). Oil the rosemary to prevent it from burning.
  16. 16Sprinkle with flaky sea salt.
  17. 17Bake at 220°C or 430°F for 18 to 22 minutes on the lowest rack of your oven.
  18. 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