Fluffy Focaccia Bread #shorts

By Natasha's Kitchen · 150 min

Ingredients

Instructions

1. Pour warm water into a measuring cup, stir in 1 tsp honey, then stir in the yeast and leave for 7-10 minutes until foamy on top.
2. In a large bowl, whisk together 3 3/4 cups flour and 1 1/2 tsp salt. Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains and a sticky dough forms.
3. Work 1 tbsp olive oil into the dough by hand until absorbed. Cover and rest at room temperature for 30 minutes, until visibly puffed.
4. Make the topping by whisking 2 tbsp oil, 2 tbsp water, the minced garlic, rosemary and 1/2 tsp salt until well combined. Set aside.
5. Wet your hands and do a stretch and fold: lift one corner of the dough, fold it over itself, then turn the bowl and repeat, four times in total. Cover and rest 30 minutes.
6. Repeat the stretch and fold 3 more times, resting 30 minutes covered after each one.
7. Right after the last fold, transfer the dough to an oiled pan.
8. Pour 1/4 cup olive oil into a non-stick 9x13 inch pan and coat the base. Put the dough in and turn to coat with oil. Stretch it gently to the edges; if it resists, rest it 15 minutes first. Cover and proof 45-60 minutes until puffy.
9. Wet your fingertips and press into the dough almost to the base, making many dimples. Lift the edges to release any large trapped air bubbles.
10. Whisk the topping again if it has separated and drizzle it evenly over the dough. Sprinkle with kosher or flaky salt.
11. Bake at 450°F for 22-25 minutes until golden brown (25 minutes gives a crisper edge).
12. Move to a wire rack immediately to cool, and rest 10 minutes before cutting into squares or slicing lengthwise.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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