Making Focaccia for Italians

By Cooking With Ayeh · 180 min

Ingredients

Instructions

1. In a large bowl, combine the flour and salt.
2. In a separate bowl, stir the warm water, sugar and instant yeast together. If using active yeast, wait until foam or bubbles appear before continuing.
3. Pour the yeast water into the flour and mix well with a spatula or wooden spoon until no dry flour remains. The dough will be very thick and sticky.
4. Drizzle the top with olive oil, cover with plastic wrap and refrigerate overnight, about 10 to 12 hours, until the dough has tripled in size.
5. Add 2 to 3 tablespoons of olive oil to a non-stick 9×13 inch (34×27 cm) dish, coating the sides too. Parchment can be placed in the dish first if you prefer.
6. Oil your hands, move the dough into the dish and gently stretch it to fill the dish, levelling the top.
7. Cover with plastic wrap and let it proof at room temperature in a warm place for 2 to 4 hours, until doubled in size.
8. Preheat the oven to 425°F / 220°C. Oil your fingers and press dimples all over the dough.
9. Drizzle with olive oil, scatter over the rosemary leaves and flaky salt, and bake for 20 to 25 minutes until golden brown. If your oven is weak, it may take 30 minutes; keep an eye on it.
10. Take the focaccia out of the dish straight away, move it to a wire rack and let it cool for about 10 minutes before slicing.

Summarized from Cooking With Ayeh's video. Watch it for the details.