Quick Focaccia

• total tid: 2 hours 45 minutes

Ingredienser

Based on a high hydration bread making method popularised by NYT Cooking (Jim Lahey recipe), I pushed the hydration even further to a crazy 93% to make a softer focaccia-style crumb rather than sourdough style. Works unbelievably well! - N x ❤️

Quick and dirty focaccia

This is life changing, it’s so good yet so easy!)

2 cups (300g) bread flour (sub plain/all-purpose flour*)

1 1/8 tsp (3.5g) instant yeast* (aka rapid rise yeast)

3/4 tsp (4.5g) cooking salt / kosher salt (-50% for table salt, + 50% for salt flakes)

1 cup + 2 tbsp (280 ml / 280g) very warm water*

BAKING/TOPPING:

1 1/2 tbsp extra virgin olive oil

1/4 tsp (heaped) sea salt flakes (or regular salt, couple of pinches)

Fremgangsmåte

Mix flour, yeast and salt. Make well, pour in water, mix. Cover, rise in warm place 2 hrs until double. Grease 26.6 x 20 x 5cm (10.5 x 8 x 2″) or 22cm/9″ square metal pan with butter, press in paper with overhang (scrunch first). Drizzle base with EVOO, scrape batter in (do not deflate beforehand). Coax into corners as best you can. Cover with cutting board, rise 45 min by 50%.

Drizzle oil on surface then spread with oiled fingers. LIGHTLY dimple – don’t poke more than 1cm/0.4” in. Sprinkle with salt flakes, bake 25 min at 220°C/425°F (200°C fan), rotating at the 15 min mark. Cool on rack 10 min then attack!

Bread flour makes a fluffier crumb with chewier texture. Pizza flour also works, look for 12% protein (nutrition label 12g+ per 100g). Yeast – can use active dry yeast, mix with 1.5 tbsp of the water and 1/8 tsp white sugar, 5 min until foamy then add in with the rest of the water. Water: 38-45°C (100–113°F), or mix 1/3 cup boiling water then top up with cold tap water.