Focaccia

Equipment

• 9x13 inch baking tray (at least 2 inches deep)

Ingredients

The Dough

• 470g lukewarm water (27°C - 37°C)
• 11g salt
• 1 tbsp extra virgin olive oil (plus extra for greasing/drizzling)
• 7g dried yeast
• 560g strong white bread flour (12% protein)

Toppings

• fresh rosemary
• olives
• 2 tbsp olive oil
• flaky sea salt

Instructions

1. Mix the Dough

1. In a large bowl, whisk together the water, salt, 1 tbsp olive oil, and yeast.
2. Add the flour and mix with a large spoon or spatula until well combined and no dry flour remains.
   • Note: If the dough feels too dry, add a little more water. It should be wet and sticky.
3. Scrape down the sides, cover the bowl, and let rest for 30 minutes.

2. Stretch and Fold

1. Perform a "stretch and fold": Take one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat 3 more times (4 folds total).
2. Cover and wait 30 minutes.
3. Repeat this process 3 more times (4 rounds of folding total), resting for 30 minutes between each round.

3. Proofing

• Overnight Method (Recommended): Cover tightly and place in the fridge overnight (or up to 48 hours). This develops better flavor and bubbles.
• Quick Method: Let the dough sit at room temperature for 30–40 minutes instead of putting it in the fridge.

4. Shaping and Final Rise

1. Pour 3–4 tbsp of olive oil into your baking tray. Be generous; grease the bottom and sides well.
2. Perform one last gentle stretch and fold on the dough, then place it into the tray. Drizzle the top with oil.
3. Cover and let proof:
   • If coming from the fridge: Let rise for approx. 2 hours at room temp.
   • If using the quick method: Let rise for 1 hour.

5. Dimpling and Topping

1. Preheat oven to 400°F (200°C) (fan on/convection).
2. Drizzle the dough with more olive oil.
3. Oil your hands generously. Use your fingers to press deep dimples all over the dough while gently spreading it to the corners of the pan.
4. Add your toppings (rosemary, olives) and sprinkle with flaky sea salt. Coat toppings in a little oil to prevent burning.

6. Bake

1. Bake for 20 to 25 minutes until the top is golden and crispy.
2. Remove from the oven and let cool in the pan for 10–15 minutes before slicing.