Asian Inspired Same Day Focaccia
Asian Inspired Same Day Focaccia
Ingredients
For the Focaccia Dough
- 520 g bread flour
- 450 ml warm water
- 7 g instant yeast
- 10 g salt
- as needed olive oil, for baking tray
For the Toppings
- as needed pizza oil, or similar olive oil
- as needed green onions, chopped
- as needed crispy chili oil, or similar
- as needed sesame seeds, white and black
Instructions
- 1
In a large bowl, combine the bread flour, instant yeast, and salt. Mix well to ensure dry ingredients are evenly distributed.
⏱️ 2 min
- 2
Create a well in the center of the dry ingredients and pour in the warm water. Mix everything together with a spoon until a shaggy, consistent dough forms. The dough will be sticky.
⏱️ 3 min
- 3
Scrape down the edges of the bowl with a bowl scraper to gather the dough into a rough ball. Cover the bowl with a lid or plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min
- 4
Perform the first round of stretch and folds. Wet your hands to prevent sticking. Gently pull a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process around the entire dough. Cover and let rest for 20 minutes.
⏱️ 20 min
- 5
Repeat the stretch and fold process for a second round. Cover and let rest for 20 minutes.
⏱️ 20 min
- 6
Perform the third and final round of stretch and folds. Cover the bowl again and let the dough rest for 1 hour. During this time, the dough should puff up and become airy.
⏱️ 60 min
- 7
While the dough is on its final rest, prepare your baking tray. Line the baking tray with baking paper and generously drizzle olive oil over the base. Spread the olive oil to coat the entire bottom surface.
⏱️ 5 min
- 8
Gently transfer the proofed dough from the bowl into the prepared baking tray. The dough will be very airy and bubbly. Cover the tray with another baking tray or lid and let it rest for another 1 hour to further puff up and get airy.
⏱️ 60 min
- 9
Preheat your oven to 250°C. Once the dough has completed its final rest in the tray, uncover it. Drizzle pizza oil (or your chosen olive oil) over the dough. Using your fingertips, gently dimple the dough all over, pressing down to create indentations.
⏱️ 10 min•🌡️ 250
- 10
Evenly sprinkle the chopped green onions over the dimpled dough. Spoon small dollops of crispy chili oil into the dimples. Sprinkle both white and black sesame seeds over the entire surface. Remember to go light on moisture from toppings to ensure a crispy crust.
⏱️ 5 min
- 11
Place the focaccia on the lowest rack of the oven to prevent burning and ensure even cooking with a golden crust. Bake at 250°C for 25 minutes.
⏱️ 25 min•🌡️ 250
- 12
Once baked, the focaccia should be golden, crispy, and fluffy. Remove from the oven, let it cool slightly on a wire rack, then cut into desired portions and serve.
⏱️ 10 min
Kitchen Tools
Asian Inspired Same Day Focaccia
For the Focaccia Dough
- 520 g bread flour
- 450 ml warm water
- 7 g instant yeast
- 10 g salt
- as needed olive oil, for baking tray
For the Toppings
- as needed pizza oil, or similar olive oil
- as needed green onions, chopped
- as needed crispy chili oil, or similar
- as needed sesame seeds, white and black
Instructions
- 1
In a large bowl, combine the bread flour, instant yeast, and salt. Mix well to ensure dry ingredients are evenly distributed.
⏱️ 2 min - 2
Create a well in the center of the dry ingredients and pour in the warm water. Mix everything together with a spoon until a shaggy, consistent dough forms. The dough will be sticky.
⏱️ 3 min - 3
Scrape down the edges of the bowl with a bowl scraper to gather the dough into a rough ball. Cover the bowl with a lid or plastic wrap and let the dough rest for 20 minutes.
⏱️ 20 min - 4
Perform the first round of stretch and folds. Wet your hands to prevent sticking. Gently pull a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat this process around the entire dough. Cover and let rest for 20 minutes.
⏱️ 20 min - 5
Repeat the stretch and fold process for a second round. Cover and let rest for 20 minutes.
⏱️ 20 min - 6
Perform the third and final round of stretch and folds. Cover the bowl again and let the dough rest for 1 hour. During this time, the dough should puff up and become airy.
⏱️ 60 min - 7
While the dough is on its final rest, prepare your baking tray. Line the baking tray with baking paper and generously drizzle olive oil over the base. Spread the olive oil to coat the entire bottom surface.
⏱️ 5 min - 8
Gently transfer the proofed dough from the bowl into the prepared baking tray. The dough will be very airy and bubbly. Cover the tray with another baking tray or lid and let it rest for another 1 hour to further puff up and get airy.
⏱️ 60 min - 9
Preheat your oven to 250°C. Once the dough has completed its final rest in the tray, uncover it. Drizzle pizza oil (or your chosen olive oil) over the dough. Using your fingertips, gently dimple the dough all over, pressing down to create indentations.
⏱️ 10 min•🌡️ 250 - 10
Evenly sprinkle the chopped green onions over the dimpled dough. Spoon small dollops of crispy chili oil into the dimples. Sprinkle both white and black sesame seeds over the entire surface. Remember to go light on moisture from toppings to ensure a crispy crust.
⏱️ 5 min - 11
Place the focaccia on the lowest rack of the oven to prevent burning and ensure even cooking with a golden crust. Bake at 250°C for 25 minutes.
⏱️ 25 min•🌡️ 250 - 12
Once baked, the focaccia should be golden, crispy, and fluffy. Remove from the oven, let it cool slightly on a wire rack, then cut into desired portions and serve.
⏱️ 10 min