Focaccia Is Easier Than You Think

By Andy Cooks · 150 min

Ingredients

Instructions

1. Put the bread flour in a large bowl. In a separate bowl, dissolve the dry yeast in 475 ml of warm water (32°C / 90°F).
2. Add the yeast water and 30 ml of the olive oil to the flour, then add the cooking salt and mix until combined. The dough will be high hydration and does not need to be smooth; just hydrate all the flour. Cover and rest 30 minutes.
3. Uncover the dough. With a wet hand, stretch one corner up and fold it over itself. Repeat 3–4 times until the dough is fully folded. Cover and rest 30 minutes. Repeat this stretch-and-fold process three more times, for four rounds in total.
4. After the final stretch and fold, rest the dough 30 minutes.
5. Drizzle about 30 ml of olive oil over the bottom of a baking tray. Pour in the dough and, with well-oiled hands, stretch it to the corners. If it resists, cover and rest 5 minutes, then try again. Once it fills the tray, cover and proof 30 minutes.
6. Preheat the oven to 220°C (428°F) fan-forced or 240°C (464°F) conventional.
7. Uncover the dough. Drizzle with more olive oil, dimple the surface with your fingers, and add a big pinch of flaky salt.
8. Bake 25–30 minutes, until golden brown and cooked through.

Summarized from Andy Cooks's video. Watch it for the details.