Same-Day Focaccia

Ingredients

• 500 g strong bread flour
• 420 ml warm water
• 7 g instant yeast (Keep separate from the salt initially.)
• 10 g salt (For the dough; do not let it touch the yeast at first.)
• olive oil (Use a generous amount for drizzling, oiling the tray, and finishing.)
• Maldon salt (For sprinkling over the focaccia.)
• toppings of choice (The transcript specifically mentions rosemary as a topping.)
• rosemary (Mentioned in the transcript as a topping; amount not specified.)

Steps

1. 1

   Place the flour, warm water, instant yeast, and salt in a bowl, initially keeping the yeast and salt apart. Mix until a rough, shaggy dough forms.

2. 2

   Cover the bowl with a tea towel and let the dough rest for 20 minutes.

3. 3

   Wet your hands, then stretch and fold the dough by pulling it up and folding it into itself. Cover and rest for another 20 minutes.

4. 4

   Repeat the stretch-and-fold process two more times, resting for 20 minutes between rounds, for three stretch-and-fold rounds total. The dough should become smooth and stretchy.

5. 5

   Drizzle the dough generously with olive oil, cover it, and let it rise until doubled in size, about 1 hour.

6. 6

   Heavily oil a baking tray. Tip the risen dough into the tray and let it proof for 1 more hour.

7. 7

   Preheat the oven to 220°C fan, or as hot as your oven goes.

8. 8

   Dimple the dough all over with your fingers. Drizzle with more olive oil, then sprinkle with Maldon salt and the toppings of choice, such as rosemary.

9. 9

   Bake for about 20–22 minutes, until the focaccia is golden and crisp.

10. 10

    Enjoy the focaccia while fresh.

Notes

The source does not specify the exact amount of olive oil or toppings. The transcript describes the finished focaccia as crisp and golden and specifically mentions rosemary, while the written recipe allows toppings of choice.

Nutrition per serving

• bread
• main
• side dish
• Italian
• baked
• no-knead
• same-day
• vegetarian