How to Make FOCACCIA BREAD Like an Award Winning Pizza Chef

By Vincenzo's Plate · 240 min

Ingredients

Instructions

1. Stir the yeast into the water (if the yeast is dry, add it straight to the flour instead and mix).
2. Slowly mix in the Classic flour by hand, keeping the dough slightly sticky.
3. Add the Blue flour and mix until combined, scraping the bowl clean with your hands.
4. Add the salt and keep mixing, then add the EVOO and mix well until the dough absorbs it all.
5. Rest the dough at room temperature for 1 hour (2 hours maximum), then refrigerate it for 12 hours.
6. Set two large cutting boards side by side as a bench, flour it, and fold the dough inward several times, pressing down on it.
7. Return the dough to the bowl, cover with plastic wrap, and rest at room temperature for 2 hours until high and soft.
8. Oil your hands, lift the dough onto the bench, and stretch it with your fingers until it fits across the large baking tray.
9. Oil the tray, move the dough onto it, cover it with plastic wrap or a cloth, and let it rise without drying out until doubled and very wobbly.
10. Drizzle a generous amount of EVOO over the dough.
11. Poke indents all over the dough with your fingers, add your toppings, then drizzle more EVOO over the top.
12. Heat the oven to 220°C (428°F) and bake for 20 to 25 minutes, until the top is golden brown.
13. Lift the focaccia out with a spatula onto a wooden board and cut it into rectangles with scissors.

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

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