You’ve Never Seen Focaccia Bread Made Like This

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Put the flour in a large bowl, then add the salt and yeast and combine using a stand mixer or your hands.
2. Slowly pour in the water while mixing, then add the honey and keep mixing. Drizzle in at least 3 tablespoons of EVOO and mix until the dough has absorbed all the flour. Mix for about 5 minutes in a stand mixer, or knead by hand for 10–15 minutes.
3. Transfer the dough to the bench and knead for 10–15 minutes, stretching it forward and back and slapping it on the bench 4–5 times. Drizzle a little EVOO over the dough and surface during kneading until smooth.
4. Cover the dough with a towel and let it rest at room temperature for 15–20 minutes.
5. Oil a baking tray with EVOO, spreading it evenly with a brush or paper towel.
6. Knead the rested dough lightly, fold one side over the other and press in with fingertips from the centre outward. Flip and repeat 2–3 times, then shape into a log of even thickness.
7. Place the dough in the centre of the oiled tray, press gently, drizzle with more EVOO and spread it with the brush. Cover and rest for 1 hour.
8. Stretch the dough outward from the centre with your fingertips until it begins to fill the tray. Drizzle with a little more EVOO, spread it, cover and rest for another hour.
9. Stretch the dough until it fills the tray completely and close any gaps or holes.
10. Drizzle with a little more EVOO, pour water over the top until lightly covered, then press gently so the water sinks in.
11. Leave uncovered in the tray for 1 hour. Press gently all over with fingertips, then sprinkle with sea salt, using not too much.
12. Bake in a preheated oven at 220°C (430°F), conventional (static) setting, for about 20 minutes, until golden and crisp.

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