Simple & Professional Tasty Recipes
Ingredients for 12 Servings
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Wet Ingredients:
470g warm water
2 teaspoons salt
1 tablespoon extra virgin olive oil
7g dry yeast
Dry Ingredients:
560g bread flour (13% protein) or “00” pizza flour (13% protein)
For Baking:
3 tablespoons olive oil for greasing the baking tray
Additional olive oil for dimpling and topping
Optional toppings: seedless black and green olives, garlic, rosemary, dried (but soaked) tomatoes
Total Time
Goes Great with
Method
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1. Activate the Yeast:
- In a large bowl, whisk together 470g of warm water, 2 teaspoons of salt, 1 tablespoon of extra virgin olive oil, and 7g of dry yeast. Set aside for about 5 minutes to activate the yeast.
2. Combine the Dough:
- Add 560g of bread flour or “00” pizza flour to the wet ingredients. This will be a very sticky dough, so fold the flour into the wet ingredients without kneading.
- Once everything is well combined, cover the dough and let it sit for 30 minutes.
3. First Stretch and Fold:
- Wet your hand to prevent sticking. From one side, grab under the dough, pull and stretch it up a little, then fold it to the opposite side of the bowl. Push it in slightly.
- Turn the bowl a quarter turn and repeat the stretch and fold technique 4 to 5 times.
- Cover the dough and set aside for another 30 minutes.
4. Repeat Stretch and Fold:
- Repeat the stretch and fold sessions every 30 minutes for a total of 4 to 5 times. The entire process will take 2 to 2.5 hours, but each session only takes about 5 minutes of hands-on time.
- After the final stretch and fold, cover the dough and refrigerate it overnight.
5. Prepare for Baking:
- The next day, pour 3 tablespoons of olive oil into a non-stick oven pan or line a baking tray with parchment paper.
- Let the dough slide into your prepared baking tray. Rub olive oil on your hands and use your fingers to push dimples into the dough while spreading it into all the corners of the tray.
6. Final Rise:
- Set the dimpled focaccia aside for at least 1 hour to rise.
7. Add Toppings:
- Add your chosen toppings such as seedless olives (oiled if not already in oil), garlic, rosemary, or dried tomatoes. Push them firmly into the dough to integrate them well.
8. Bake the Focaccia:
- Preheat your oven to 200°C.
- Place the baking tray with the focaccia dough on the second rail from the bottom of your oven.
- Bake for 20 minutes, or until the focaccia is golden brown and looks mouthwatering.
9. Cool and Serve:
- Remove the focaccia from the oven and let it cool in the pan for at least 30 minutes.
- Transfer the focaccia to a cooling rack. Slice and serve slightly warm if desired.
Pro Tips- Ensure the dough rises properly at each stage for the fluffiest texture.
- Be generous with olive oil to prevent sticking and achieve a rich flavour.
- Experiment with toppings to create your perfect focaccia.
- Use high-protein flour to absorb more liquid and create a fluffier dough.
- Generously oil the baking tray to prevent sticking and enhance flavour.
- Experiment with toppings like garlic, rosemary, and sun-dried tomatoes for added taste.
- Ensure a proper rise for the best texture.
Notes
Serving Suggestions:
- Perfect for sandwiches or panini. Slice a piece of focaccia horizontally and add your favorite ingredients.
- Calories per Serving: Approximately 200 calories per slice.
Goes Great with
3.5 – 4 hours
