How to Make Best FOCACCIA BREAD like an Italian

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Put 2-3 tablespoons of olive oil in the mixing bowl and brush the sides lightly with oil.
2. Add 200 ml water, 2 heaped tablespoons of flour, the yeast, and 1 teaspoon honey (or 2 teaspoons sugar). Mix well with a spoon.
3. Add half the flour and mix with the dough hook, starting on low speed and increasing once the dough comes together. Mix for at least 5 minutes.
4. Add 7-10 g salt and the remaining flour, then mix on high speed for 15-20 minutes.
5. Shape the dough into a large ball on a floured surface, then cover and rest it for 15 minutes.
6. Oil the baking tray generously. Stretch the dough, press it with your fingertips, fold it, and fold it again into a log. Place it in the centre of the tray, oil it, and cover it to rest for 1 hour.
7. Spread the dough over the whole tray with your fingertips, sprinkle with rock or table salt, and rest it covered for at least 1 hour, up to 2 hours.
8. Pour water over the dough, then drizzle with olive oil and spread it with a pastry brush. Press dimples all over with your fingertips. Add halved cherry tomatoes if using, and rest for another hour.
9. Preheat the oven to 220°C (428°F) and bake for 15-20 minutes. Transfer to a rack to cool.

Summarized from Vincenzo's Plate's video. Watch it for the details.