The most perfect focaccia you’ll ever make! Ive worked on this version for so long and made so many batches I lost count. I wanted it to be easy, didnt require any fancy tools, not even a standing mixer and it will work for you every single solid time! Recipe below!
RECIPE:
4 1/2 cups of Bread Flour
2 1/4 tsp of Instant Yeast (or active dry but in that case bloom it in the water first with the sugar)
2 tsp of Sugar
1 Tbsp of Salt (I used Coarse Kosher Salt)
2 cups of Warm Water
1/4 cup of Extra Virgin Olive Oil
Additional Ingredients:
1/4 cup of Extra Virgin Olive Oil plus a bit more for the top
Flaky salt
Dried or Fresh Rosemary
n a bowl, mix flour, yeast, and sugar. Add water, oil, and salt and mix (hands work best) until a rough dough forms—doesn’t need to be smooth, just fully combined. Cover and rest 30 minutes.
With damp fingers, do a round of stretch and folds. Cover, rest 30 minutes, and repeat for a total of 4 rounds (over 2 hours). After the last, cover and let rise until doubled.
Oil your pan (10x14” or 9x13), add parchment if you like, and pour in the remaining 1/4 cup oil. Do a quick set of coil folds (don’t skip—helps trap air), then transfer dough to the pan. Gently stretch slightly (it’ll spread as it rises), oil the top, cover with parchment, and let rise 1 hour.
Preheat oven to 450°F. Dimple with oiled fingers, drizzle more oil, add salt + rosemary, and bake on the lowest rack for 20 minutes until deeply golden. Rest 5 minutes, then cool on a wire rack.
Pan I used: https://rstyle.me/+Wr60A2w3iknEP1H8JwrVug
My favorite yeast: https://rstyle.me/+NhOUZ6mlGdOYY5KXXEY3sA
La Perle Rose Videos My Preferred videos home
