Focaccia

Ingredients

  • 2 cups water (but see the instructions for more info)
  • 2 tsp salt
  • 1 tbsp extra virgin olive oil, plus lots more for greasing the tray and drizzling
  • 1 package active dry yeast
  • 4 cups bread flour or Italian 00 flour, with 12% protein content (please see the discussion about flours above)

    • Directions

    1. Add first 4 ingredients and mix well.
    2. Add flour and combine, scraping down sides.
    3. Allow to rest for 30 minutes.
    4. Wet hands and fold dough in from side.
    5. Rotate 90 degrees and repeat step 4 (do this until rotated 3 more times).
    6. Let rest for 30 minutes.
    7. Repeat Steps 4 through 6, 4 times (total of 2 hours) until very bubbly (may need a fifth time if not bubbly).
    8. Generously olive oil a 9X13 pan.
    9. Fold in sides again then place into pan.
    10. Gently stretch to corners of the pan.
    11. Allow to rest for 1 hour.
    12. Oil the top of the bread.
    13. Punch holes with your fingers.
    14. Jiggle fingers in holes.
    15. Add toppings(oil the toppings so they don't burn).
    16. Bake at 400 degrees for 20-22 minutes (or until brown on edges).
    17. Remove from pan onto a cooling rack.
    18. Allow to cool for 10 minutes then serve.

    Notes

  • Please note, depending on how “thirsty” your flour is, you might need to add more water to get the wet dough consistency you’re looking for (see the photos below for the right consistency). so if your dough is dry, don’t be afraid to add more water.
  • The reason for this is—different flours absorb water differently. for more information, see the sections above titled, “what kind of flour should i use for this focaccia?” and “why does the type of flour affect how much water the dough needs?”.

    • Category

  • Bread

    • Keywords


    C u i s i n e S c h u l z