easy focaccia

400g bread flour

1 packet (7g) dry yeast

1 tbsp sugar, honey or syrup

1 tsp salt

15g olive oil

330g water (less if you prefer, see note)

method (read the entire recipe before starting!):

combine yeast, sugar and water and let sit for 2 minutes. add bread flour, olive oil and salt and mix with a large spoon until all of the flour is hydrated. the dough will be very wet. let rest covered in a warm place for 60 minutes.

next, perform 3 sets of stretch & fold. if you are unfamiliar with this, watch a quick tutorial, it’s very easy. perform one round every 30 minutes.

after the last stretch & fold, rest for 30 more minutes and add the dough into your (oiled) baking dish of choice. add baking paper underneath if needed.

two options now: rest the dough in the baking dish for 2-3 hours at room temperature OR set the dough in the fridge overnight (or for up to 2 days).

if baking the same day, after 2-3 hours, drizzle olive oil and desired toppings and dimple the dough with your oiled fingertips.

bake at 230°C for 25-30 minutes.

if baking the next day, take the dough out of the fridge 2 hours before baking to let it come to room temperature. drizzle olive oil and desired toppings and dimple the dough with your oiled fingertips.

note: this amount of water will create a bubbly and tender focaccia, perfect for dipping, snacking and BBQs.

use 290g-300g of water of you want to use the focaccia for sandwiches, as it will be more firm and hold it’s shape better.

use 350g-370g of water if you want a super light focaccia that’s perfect for appetisers.