Soft Focaccia

By GialloZafferano · 180 min

Ingredients

Instructions

1. Dissolve the yeast completely in the room-temperature water, or crumble it straight into the stand mixer bowl.
2. Put the flour in the stand mixer bowl fitted with the dough hook.
3. Add the yeasted water and mix on low speed. Add the salt, then slowly pour in the oil.
4. Mix until the dough is smooth and uniform, about 10 minutes.
5. Lightly oil the work surface, turn the dough out onto it, and knead briefly by hand just until it forms a ball.
6. Place the dough in a covered bowl and let it rise for 2 hours at room temperature.
7. Oil a pan 2 inches (5 cm) high and 10 inches (25 cm) in diameter. Put the risen dough in the centre and stretch it over the whole pan with your hands.
8. Cover with plastic wrap and let it rise for 1 hour in an oven with only the light on (77–82°F / 25–28°C).
9. Meanwhile, mix the 1 tbsp water with the 2 tbsp olive oil to make a brine.
10. After rising, press dimples into the surface with your fingertips, then spread the brine over it and sprinkle with the salt.
11. Scatter the rosemary over the top and bake in a preheated conventional oven at 392°F (200°C) for 40 minutes.
12. Remove from the oven, let it cool slightly, then take it out of the pan and serve warm.

Summarized from GialloZafferano's video. Watch it for the details.