Basic Breads Ep 7 - Focaccia

• total time: 57 minutes

Ingredients

Dough:

7g instant yeast

350ml lukewarm water

40ml olive oil

400g strong bread flour

1/2 tbs salt

Toppings:

Olive oil

Sea salt Salt

More olive oil for your hands and base of the dish

Dish internal dimensions 30cm by 22cm

Whisk the water and yeast together add oil and whisk again. Add the flour and salt and mix really well till everything is combined. Scrape the sides with a spatula or dough scraper ⚠️ the dough is very wet and sticky. Cover and rest 30 min. Get a bowl with some water ready to wet your hands so the dough doesn’t stick to them. After 30 min do 6 stretch and folds turning between each fold, rest another 30 minutes. After 30 min Repeat the stretch and fold process cover for 45 minutes.

While the dough is resting grease your dish (the the paper doesn’t move around when you add dough) and cover in parchment paper, cut the corners for a snug fit. Add some olive oil to the base. Once the dough is ready pour it out onto the dish, be patient it should come out on its own. Fold each end over, turn the dough 90° and flip over. Gently stretch the dough from underneath and cover for 45 minutes.

Directions

Preheat your oven to 210C 30 min before it’s ready. Once the dough is done oil up your hands and start to dimple. Really massage as your fingers are inside to create the bubbles. Drizzle some olive oil, sprinkle some sea salt and bake for 25-30 min on medium low shelf (for the last 10 min you can put it on the bottom of the oven to crisp the bottom) keep an eye on it towards the end of cooking, take it out of the dish and cool on a wire rack.

Enjoy D 🫶