Quick & Dirty Focaccia
Directions
- 1Mix flour, yeast, and salt in a bowl.
- 2Make a well in the dry ingredients and pour in warm water, then mix until combined.
- 3Cover the bowl and let the dough rise in a warm place for 2 hours until it doubles in size.
- 4Grease a 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ square metal pan with butter.
- 5Press parchment paper into the pan, ensuring it overhangs the sides. Scrunch the paper first to make it fit better.
- 6Drizzle the base of the pan with extra virgin olive oil.
- 7Scrape the risen dough into the pan, being careful not to deflate it. Coax it into the corners of the pan as best you can.
- 8Cover the pan with a cutting board and let the dough rise again for 45 minutes, until it increases by 50%.
- 9Drizzle olive oil generously over the surface of the dough.
- 10Spread the oil with oiled fingers and lightly dimple the dough, ensuring not to poke deeper than 1cm/0.4 inches.
- 11Sprinkle with sea salt flakes.
- 12Bake at 220°C/425°F (200°C fan) for 25 minutes, rotating at the 15-minute mark.
- 13Cool the focaccia on a rack for 10 minutes before serving.
- 14Serve by dipping slices in good olive oil with some aged balsamic.
- 15Alternatively, make sandwiches and toasties with the focaccia.
Ingredients
- 2 cups bread flour
- 1.125 tsp instant yeast
- 0.75 tsp cooking salt
- 1 cup warm water
- 2 tbsp warm water
- 1.5 tbsp extra virgin olive oil
- 0.25 tsp sea salt flakes
Equipment
bowlbaking panoven
Tips
- The secret to this focaccia is a super high 93% hydration dough, which makes it rise faster and results in a beautifully moist crumb and ultra-crispy crust.
- You won't even need to touch the dough with your hands.
- Focaccia can be used to make incredible cheese toasties.