Homemade Focaccia

Focaccia: a classic Italian flatbread, crispy on the outside and soft and airy on the inside. 

Ingredients:

• 12.5% protein content or higher
• 410g warm water 40 °C
• 20g extra virgin olive oil
• 6g instant yeast
• 5g honey or sugar
• 12g fine sea salt

Method:

1. Whisk together warm water, olive oil, honey and yeast. Stir in bread flour and salt. Mix with a spoon until fully combined — it will be sticky.
2. Cover and rest at room temp for 15 minutes.
3. Stretch and fold the dough 8 times around the bowl. Cover and rest at room temp for 15 minutes.
4. Repeat the stretch and folds once more, cover and proof at room temp for 1-1.5 hours, depending on room temperature
5. Line a 23x33cm metal baking tray with parchment paper. Coat the paper with 3 tablespoons extra virgin olive oil.
6. Transfer the dough to the tray and fold as shown in the masterclass. Cover and proof at room temperature for 1-1.5 hours, depending on room temperature
7. Preheat oven to 220C, place oven rack in lowest position. spread dough to edges and use oiled fingers to dimple the dough deeply (poke straight down with fingertips Add flaky sea salt.
8. Bake for 18-24 minutes on the lowest rack to help the bottom of the bread to crisp up.
9. Transfer to a cooling rack, wait at least 15 minutes and then cut in and enjoy!

💜 Add-ons we love - cherry tomatoes, olives and capers. The combo of these flavours is perfect, and you’ll never want to buy a store-bought focaccia again!