Originating in Rome, focaccia is one of the most popular breads around the world, and also one of my most popular recipes. Why? Because, it’s absolutely delicious and also a cinch to make. Focaccia is this magical bread that is good by itself, with sandwiches or dipped into the traditional oil and vinegar.
INGREDIENTS:
- 700 g bread flour
- 680 g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration)
- 7 g dry yeast
- 12 g fine sea salt
- 1 tbsp honey or maple syrup optional
- 60 g extra virgin olive oil
- 1 tsp rosemary
- fresh basil leaves to serve
INSTRUCTIONS
- In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
- In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
- Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
- Repeat the stretch and fold method until a neat ball has formed.
- In a clean bowl, drizzle 20ml of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
- Prepare a baking tin by greasing it with 20ml of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
- Preheat the oven to 200 degrees C / 390 degrees F
- Once the dough has risen, use your fingers to dimple the dough. Drizzle the dough with 1 tbsp of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt and rosemary. Bake for 30 minutes or until the dough has developed a golden crust on top.
- Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it.
