Same Day Focaccia
Same Day Focaccia
Ingredients
- 500 g strong bread flour
- 420 ml warm water
- 7 g instant yeast
- 10 g salt
- as needed olive oil
- as needed toppings of choice, such as fresh rosemary sprigs
- as needed Maldon salt
Instructions
- 1
In a large bowl, combine the strong bread flour, warm water, instant yeast, and salt. Mix thoroughly with a spatula or spoon until all ingredients are well combined and no dry spots of flour remain.
⏱️ 5 min
- 2
Cover the bowl and let the dough rest for 20 minutes. After the rest, perform a stretch and fold: gently pull a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process several times until the dough feels stronger. Repeat this stretch and fold process every 20 minutes, for a total of 3 times, until the dough becomes smooth and stretchy.
⏱️ 5 min
- 3
Cover the bowl with the dough and let it rest in a warm place until it doubles in size, which typically takes approximately 1 hour.
⏱️ 60 min
- 4
Lightly oil a baking tray and line it with parchment paper. Gently tip the doubled dough into the prepared tray. Cover the tray loosely and let the dough prove for an additional 1 hour.
⏱️ 60 min
- 5
Preheat your oven to 220°C (425°F). Using your fingers, gently dimple the entire surface of the dough. Drizzle a generous amount of olive oil over the dimpled dough. Add your chosen toppings, such as fresh rosemary sprigs, and sprinkle Maldon salt evenly over the top.
⏱️ 10 min•🌡️ 220
- 6
Bake the focaccia in the preheated oven for approximately 20 to 25 minutes, or until it is beautifully golden brown and cooked through.
⏱️ 25 min•🌡️ 220
Kitchen Tools
Nutrition Facts (per serving)
Same Day Focaccia
- 500 g strong bread flour
- 420 ml warm water
- 7 g instant yeast
- 10 g salt
- as needed olive oil
- as needed toppings of choice, such as fresh rosemary sprigs
- as needed Maldon salt
Instructions
- 1
In a large bowl, combine the strong bread flour, warm water, instant yeast, and salt. Mix thoroughly with a spatula or spoon until all ingredients are well combined and no dry spots of flour remain.
⏱️ 5 min - 2
Cover the bowl and let the dough rest for 20 minutes. After the rest, perform a stretch and fold: gently pull a portion of the dough from the edge, stretch it upwards, and fold it over to the center. Rotate the bowl and repeat this process several times until the dough feels stronger. Repeat this stretch and fold process every 20 minutes, for a total of 3 times, until the dough becomes smooth and stretchy.
⏱️ 5 min - 3
Cover the bowl with the dough and let it rest in a warm place until it doubles in size, which typically takes approximately 1 hour.
⏱️ 60 min - 4
Lightly oil a baking tray and line it with parchment paper. Gently tip the doubled dough into the prepared tray. Cover the tray loosely and let the dough prove for an additional 1 hour.
⏱️ 60 min - 5
Preheat your oven to 220°C (425°F). Using your fingers, gently dimple the entire surface of the dough. Drizzle a generous amount of olive oil over the dimpled dough. Add your chosen toppings, such as fresh rosemary sprigs, and sprinkle Maldon salt evenly over the top.
⏱️ 10 min•🌡️ 220 - 6
Bake the focaccia in the preheated oven for approximately 20 to 25 minutes, or until it is beautifully golden brown and cooked through.
⏱️ 25 min•🌡️ 220