Focaccia

• celkový čas: 5 hours 40 minutes

Ingredience

420 ml warm water

1 tsp yeast (5–7 g)

Overnight option: use ~4 g yeast

1 tsp honey

500 g flour (I use bread flour, but any flour works)

10 g salt

20 mill Olive oil plus for the tray & topping

Pokyny

Mix warm water, yeast, olive oil and honey until dissolved.

Add flour and salt, mix until combined — it will be wet and sticky (that’s perfect).

Cover and rest 10–15 minutes.

Do your first stretch & fold.

Repeat 2 more times using coil folds, resting briefly between each.

Oil a baking tray generously.

Transfer dough into the tray, cover tightly and let rise at room temperature until doubled and very wobbly — about 2 hours (depending on temperature).

Drizzle generously with olive oil.

Oil your hands and dimple the dough.

Top as you like — I love rosemary, olives and flaky salt.

Bake at 230°C for 25–30 minutes, until golden.

Enjoy ✨

Overnight Option

Same method, just use less yeast (about 4 g).

After the second coil fold, cover tightly and place in the fridge overnight.

In the morning, transfer to an oiled tray and let rise at room temperature for about 3 hours, until soft and jiggly.

Dimple, top and bake as above.