Serves 1
Directions
- 1In a large bowl, add warm water, salt, olive oil, and yeast, and whisk to dissolve the salt.
- 2Add the flour and mix with a wooden spoon.
- 3Scrape down the sides of the bowl, cover the bowl, and come back in half an hour.
- 4Wet your hands and perform the first series of stretch and folds.
- 5Do 4 folds per session.
- 6Cover the bowl again and come back in 30 minutes and do the next series of stretch and folds.
- 7Do at least 4 series in total, so the entire process should take about 2 hours.
- 8After your last series of folds, you have two options: you can either cover the dough and pop it in the fridge overnight, or you can set this to the side one last time for 30 minutes and make focaccia the same day.
- 9Generously grease the tray with olive oil.
- 10Put the dough into the grease pan.
- 11Drizzle some olive oil on top, oil your hands as well, and start to dimple.
- 12Add olives and rosemary today.
- 13Oil the toppings or they’ll burn.
- 14Preheat the oven to 400° Fahrenheit or 200° Celsius.
- 15Bake the focaccia for about 20 to 22 minutes.
- 16Carefully take it out of the pan and allow it to cool for at least 10 minutes before slicing into it.
- 17Split it, take out the crumb if you wish, add prosciutto, and add fresh mozzarella di bufala.
Ingredients
- 470 g Warm Water
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil
- 7 g Yeast
- 560 g Bread Flour
- 3 tbsp Extra Virgin Olive Oil
- Olives
- Rosemary
- Prosciutto
- Mozzarella di Bufala
Tips
- For beginners, put the dough in the fridge overnight.
- Let it rise in the tray for 2 hours at room temperature the next day ( cold dough needs extra time to rise in the tray)
- Then dimple, add the toppings and bake.
- Use a ventilated oven, if you have one.
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