Imported from TikTok

Easy Tray Focaccia

Name: Easy Tray Focaccia
Prep time: 20 min
Cook time: 20 min
Total time: 140 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 500 g bread flour; 7 g yeast; 1 tbsp flaky salt (For the dough); 350 ml warm water (The transcript mentions that up to 375 ml may be used if the dough is very dry; the listed recipe quantity is 350 ml.); 2 tbsp olive oil (For the dough); 3 tbsp olive oil (For oiling the tray); 2 tbsp olive oil (For the oil topping); 1 tbsp water (Mix with the topping oil); 1 tbsp flaky salt (For the oil topping and sprinkling over the dough); 1 tbsp olive oil (To finish after baking)

Recipe by MostlyFromScratch @mostly_from_scratch · TikTok

Imported by Abi Bell on SeeMeCook

A simple, inexpensive focaccia made with bread flour, yeast, olive oil, and flaky salt. The dough is given two rises, topped with an olive-oil and water mixture, baked until golden, and finished with more olive oil.

16 servings140 minItalian

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Ingredients

500 g bread flour
7 g yeast
1 tbsp flaky salt (For the dough)
350 ml warm water (The transcript mentions that up to 375 ml may be used if the dough is very dry; the listed recipe quantity is 350 ml.)
2 tbsp olive oil (For the dough)
3 tbsp olive oil (For oiling the tray)
2 tbsp olive oil (For the oil topping)
1 tbsp water (Mix with the topping oil)
1 tbsp flaky salt (For the oil topping and sprinkling over the dough)
1 tbsp olive oil (To finish after baking)

Steps

1
Combine the bread flour, yeast, and flaky salt in a large bowl.
2
Add 350 ml warm water and 2 tablespoons olive oil. Mix to form a dough. If the dough is particularly dry, the transcript indicates that up to 375 ml water may be used.
3
Knead the dough for about 5 minutes, or for about 10 minutes if kneading by hand, until it is cohesive and elastic.
4
Leave the dough to rise for about 1 hour, until it has roughly doubled in size.
5
Oil a baking tray with the 3 tablespoons olive oil, spreading the oil over the base and sides.
6
Transfer the risen dough to the oiled tray. Stretch and press it out toward the edges of the tray, using oiled fingers if needed.
7
Leave the dough in the tray for a second rise of about 35–40 minutes.
8
About halfway through the second rise, preheat the oven to 200°C.
9
Mix the 2 tablespoons olive oil and 1 tablespoon water for the topping.
10
Pour or drizzle the oil-and-water mixture over the risen dough, then sprinkle flaky salt over the top.
11
Bake for about 20 minutes, until the focaccia is cooked through and golden on top.
12
Remove the focaccia from the oven and drizzle the remaining 1 tablespoon olive oil over it while it is still hot.
13
Cut the focaccia into 16 pieces and serve.

Notes

The transcript is partly garbled automatic captioning, but it clearly supports approximately 1 hour for the first rise, 35–40 minutes for the second rise, a 200°C oven, and about 20 minutes of baking. The source does not specify the tray dimensions or an exact visual doneness cue beyond baking for about 20 minutes.