Focaccia
This was my first time making bread and it was way easier than I expected. It turned out so good. You can top it with almost anything and it just can’t go wrong. It looks beautiful and, more importantly, it tastes even better!!
Ingredients
Procedure
The Day Before
• Mix the dough
- In a bowl, combine flour, yeast, and salt.
- Add water and olive oil.
- Mix until no dry flour remains.
• First fermentation
- Rest for 15 minutes.
- Perform 4 sets of stretch and folds (using a spatula, stretch the edges and fold toward the center), resting for 15 minutes after each set.
- Cover and refrigerate for ~8 hours for slow fermentation and full hydration.
Baking Day
• Shaping & final proof
- Grease an 18 cm (7-inch) square pan with olive oil.
- Transfer the dough into the pan and gently spread flat.
- Proof at 95°F (35°C) for 60 minutes.
• Baking & finishing
- Preheat oven to 356°F (180°C).
- Drizzle olive oil over the dough and dimple with your fingers.
- Top with tomato, mozzarella, olives, rosemary, and black pepper (or any toppings you like).
- Bake at 356°F (180°C) for 15 minutes, then increase to 428°F (220°C) for another 10 minutes until golden brown.
- Brush with olive oil after baking to finish.
Tips
- Make it when it’s warm! My friend Ellie (big thanks to her for all the help) made this once during winter, but it turned out even better this time. She think it’s because the warmer weather helps reach the target water temperature (~86°F / 30°C) and dough temperature (~75°F / 24°C) more easily.