5 months ago

155

• 500 g flour
• 390g Water (100°F)
• 11g yeast
• 10 g evoo
• 10 g salt

Method

To make the focaccia dough pour the water, reserving 25ml for later, into a large bowl. Pour in the flour and use your hands to form a shaggy dough. At this stage you are not looking to knead the dough, simply ensuring all the flour is hydrated. To do this I start by stirring with my hand and when it starts to form a more uniform mass I squeeze the dough between my fingers, doing so until it feels like there is no dry spots. Cover the bowl and set aside for about 30 minutes. In the meantime, bloom yeast in the remaining water.

Sprinkle the salt on top of the dough and pour over the yeast water . Dimple the dough, squeeze it through your fingers, fold it over on itself, generally working the dough until the water and salt have been combined. During this process the dough can look separated but just keep working it until it comes back into a uniform mass. Cover and rest again for 30 minutes.

After 30 minutes we now do our first set of stretch and folds, which is our alternative to kneading and builds strength into the dough. Using a wet hand go under the dough pull a portion and then stretch it up and over the dough, repeating this four times around the bowl. Cover and rest for 30 minutes, repeating this process 3 more times. At this stage I then leave the dough for about 1-2 hours until the dough has risen around 40-50% and the dough is showing signs of fermentation. The dough should have a jiggle and have lots of bubbles on the surface of the dough. Grease a non-stick 9x13 pan (or a traditional 9x13 pan lined with parchment paper) with 3 tablespoons of extra virgin olive oil. Carefully transfer the dough to the tin and top with a little oil to prevent it drying out. Cover the pan and refrigerate for 18-24 hours.

To bake the focaccia the dough needs brining back to room temperature so remove the tin from the fridge and let it rest for 1-3 hours or until the dough has a jiggle to it. When almost ready preheat the oven to 450 F

Drizzle the focaccia generously with extra virgin olive oil and then using oiled fingers, dimple the dough all over. Sprinkle generously with flaked sea salt and chopped rosemary, if using. Bake in the preheated oven for 15 minutes then reduce the temperature to 415 F and bake for a further 15 minutes or until the focaccia is golden brown.

Remove from the oven and carefully transfer the bread from the tin to a wire rack to cool.

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