Same-day Focaccia

Ingredients

• 400 g bread flour
• 320 g water
• 28 g olive oil (plus extra for the pan and drizzling)
• 4 g sugar
• 8 g salt
• 4 g instant yeast

Steps

1. 1

   In a large bowl, mix the bread flour, water, 28g olive oil, sugar, salt, and instant yeast until no dry flour is visible.

2. 2

   Let the dough rest at room temperature for 20 minutes to allow the flour to hydrate.

3. 3

   Perform 4–5 sets of stretch-and-folds to develop the gluten network. You will notice the dough becoming smoother and stronger with each set.

4. 4

   Bulk ferment the dough at room temperature until it has doubled in size.

5. 5

   Drizzle olive oil into a 9x12” baking pan, ensuring the bottom and sides are well-coated, then gently transfer the dough into the pan.

6. 6

   Let the dough undergo a final proof in the pan for 45–60 minutes.

7. 7

   Drizzle olive oil generously on top of the dough. Dimple the dough deeply with your fingertips and add your preferred toppings (such as rosemary or sea salt).

8. 8

   Bake in a preheated oven at 430°F (220°C) for 25-30 minutes until the top is golden brown and crisp.

Notes

If your bread sticks to the pan, ensure you are using a generous amount of olive oil or consider using a non-stick pan or parchment paper. The author notes that crumb openness can vary depending on the quality of the bread flour used.

Nutrition per serving

• bread
• focaccia
• vegan
• vegetarian
• baked
• side dish
• italian cuisine