Big Bubble Focaccia Bread

Serves 1
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Directions

  1. 1In a large bowl, add warm water, salt, olive oil, and yeast, and whisk to dissolve the salt.
  2. 2In a large bowl, add warm water, salt, olive oil, and yeast, and whisk to dissolve the salt.
  3. 3In a large bowl, add warm water, salt, olive oil, and yeast, and whisk to dissolve the salt.
  4. 4Add the flour and mix with a wooden spoon.
  5. 5Add the flour and mix with a wooden spoon.
  6. 6Add the flour and mix with a wooden spoon.
  7. 7Scrape down the sides of the bowl, cover the bowl, and come back in half an hour.
  8. 8Scrape down the sides of the bowl, cover the bowl, and come back in half an hour.
  9. 9Scrape down the sides of the bowl, cover the bowl, and come back in half an hour.
  10. 10Wet your hands and perform the first series of stretch and folds.
  11. 11Wet your hands and perform the first series of stretch and folds.
  12. 12Wet your hands and perform the first series of stretch and folds.
  13. 13Do 4 folds per session.
  14. 14Do 4 folds per session.
  15. 15Do 4 folds per session.
  16. 16Cover the bowl again and come back in 30 minutes and do the next series of stretch and folds.
  17. 17Cover the bowl again and come back in 30 minutes and do the next series of stretch and folds.
  18. 18Cover the bowl again and come back in 30 minutes and do the next series of stretch and folds.
  19. 19Do at least 4 series in total, so the entire process should take about 2 hours.
  20. 20Do at least 4 series in total, so the entire process should take about 2 hours.
  21. 21Do at least 4 series in total, so the entire process should take about 2 hours.
  22. 22After 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.
  23. 23After 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.
  24. 24After 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.
  25. 25Generously grease the tray with olive oil.
  26. 26Generously grease the tray with olive oil.
  27. 27Generously grease the tray with olive oil.
  28. 28Put the dough into the grease pan.
  29. 29Put the dough into the grease pan.
  30. 30Put the dough into the grease pan.
  31. 31Drizzle some olive oil on top, oil your hands as well, and start to dimple.
  32. 32Drizzle some olive oil on top, oil your hands as well, and start to dimple.
  33. 33Drizzle some olive oil on top, oil your hands as well, and start to dimple.
  34. 34Add olives and rosemary today.
  35. 35Add olives and rosemary today.
  36. 36Add olives and rosemary today.
  37. 37Oil the toppings or they’ll burn.
  38. 38Oil the toppings or they’ll burn.
  39. 39Oil the toppings or they’ll burn.
  40. 40Preheat the oven to 400° Fahrenheit or 200° Celsius.
  41. 41Preheat the oven to 400° Fahrenheit or 200° Celsius.
  42. 42Preheat the oven to 400° Fahrenheit or 200° Celsius.
  43. 43Bake the focaccia for about 20 to 22 minutes.
  44. 44Bake the focaccia for about 20 to 22 minutes.
  45. 45Bake the focaccia for about 20 to 22 minutes.
  46. 46Carefully take it out of the pan and allow it to cool for at least 10 minutes before slicing into it.
  47. 47Carefully take it out of the pan and allow it to cool for at least 10 minutes before slicing into it.
  48. 48Carefully take it out of the pan and allow it to cool for at least 10 minutes before slicing into it.
  49. 49Split it, take out the crumb if you wish, add prosciutto, and add fresh mozzarella di bufala.
  50. 50Split it, take out the crumb if you wish, add prosciutto, and add fresh mozzarella di bufala.
  51. 51Split it, take out the crumb if you wish, add prosciutto, and add fresh mozzarella di bufala.

Ingredients

  • 470 g Warm Water
  • 470 g Warm Water
  • 470 g Warm Water
  • 2 tsp Salt
  • 2 tsp Salt
  • 2 tsp Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Extra Virgin Olive Oil
  • 7 g Yeast
  • 7 g Yeast
  • 7 g Yeast
  • 560 g Bread Flour
  • 560 g Bread Flour
  • 560 g Bread Flour
  • 3 tbsp Extra Virgin Olive Oil
  • 3 tbsp Extra Virgin Olive Oil
  • 3 tbsp Extra Virgin Olive Oil
  • Olives
  • Olives
  • Olives
  • Rosemary
  • Rosemary
  • Rosemary
  • Prosciutto
  • Prosciutto
  • Prosciutto
  • Mozzarella di Bufala
  • Mozzarella di Bufala
  • 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.