Soft Focaccia
Soft Focaccia
Ingredients
- 280 g flour, (about 2 1/4 cups)
- 240 g lukewarm water, (1 cup)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg yolk, for brushing
- a few drops vinegar, to mix with egg yolk
Instructions
- 1
In a large bowl, combine the yeast, sugar, and lukewarm water. Stir gently until the yeast and sugar are mostly dissolved. Add the flour and mix with a spoon or spatula until just combined and no dry streaks of flour remain. The dough will be shaggy.
⏱️ 3 min
- 2
Add the salt and olive oil to the dough. Immediately begin coil folding the dough. To coil fold, wet your hands slightly, then reach under the dough, lift it from the center, and let it fold over itself. Rotate the bowl a quarter turn and repeat. Continue this process until the dough becomes too tight to fold easily. This should take about 2-3 minutes. Cover the bowl with plastic wrap or a damp towel and leave it in a warm place to rise for 2 hours.
⏱️ 125 min
- 3
After the 2-hour rise, wet your hands again. Gently pull and stretch the dough from the edges towards the center, performing this action about 4 times around the bowl. This helps to develop gluten. Carefully divide the dough into 4 equal portions and place each portion on a separate piece of parchment paper.
⏱️ 5 min
- 4
Wet your hands once more. Gently press and shape each dough portion into your desired focaccia shape (usually a rustic oval or rectangle). Be careful not to deflate the dough too much. Let the shaped dough rest on the parchment paper for 10 minutes. While the dough rests, whisk the egg yolk with a few drops of vinegar in a small bowl.
⏱️ 10 min
- 5
Preheat your oven to 500°F (260°C) with a baking tray or pizza stone inside the oven. This ensures the tray is hot when the focaccia goes in. Brush the tops of the rested focaccia dough with the egg yolk and vinegar mixture.
⏱️ 5 min•🌡️ 500
- 6
Carefully slide the focaccia (still on their parchment paper) onto the preheated hot tray in the oven. Bake on the middle rack for 12 minutes, or until golden brown and puffed.
⏱️ 12 min•🌡️ 500
Kitchen Tools
Nutrition Facts (per serving)
Soft Focaccia
- 280 g flour, (about 2 1/4 cups)
- 240 g lukewarm water, (1 cup)
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 egg yolk, for brushing
- a few drops vinegar, to mix with egg yolk
Instructions
- 1
In a large bowl, combine the yeast, sugar, and lukewarm water. Stir gently until the yeast and sugar are mostly dissolved. Add the flour and mix with a spoon or spatula until just combined and no dry streaks of flour remain. The dough will be shaggy.
⏱️ 3 min - 2
Add the salt and olive oil to the dough. Immediately begin coil folding the dough. To coil fold, wet your hands slightly, then reach under the dough, lift it from the center, and let it fold over itself. Rotate the bowl a quarter turn and repeat. Continue this process until the dough becomes too tight to fold easily. This should take about 2-3 minutes. Cover the bowl with plastic wrap or a damp towel and leave it in a warm place to rise for 2 hours.
⏱️ 125 min - 3
After the 2-hour rise, wet your hands again. Gently pull and stretch the dough from the edges towards the center, performing this action about 4 times around the bowl. This helps to develop gluten. Carefully divide the dough into 4 equal portions and place each portion on a separate piece of parchment paper.
⏱️ 5 min - 4
Wet your hands once more. Gently press and shape each dough portion into your desired focaccia shape (usually a rustic oval or rectangle). Be careful not to deflate the dough too much. Let the shaped dough rest on the parchment paper for 10 minutes. While the dough rests, whisk the egg yolk with a few drops of vinegar in a small bowl.
⏱️ 10 min - 5
Preheat your oven to 500°F (260°C) with a baking tray or pizza stone inside the oven. This ensures the tray is hot when the focaccia goes in. Brush the tops of the rested focaccia dough with the egg yolk and vinegar mixture.
⏱️ 5 min•🌡️ 500 - 6
Carefully slide the focaccia (still on their parchment paper) onto the preheated hot tray in the oven. Bake on the middle rack for 12 minutes, or until golden brown and puffed.
⏱️ 12 min•🌡️ 500