“Make me a focaccia”
- olive oil (about 60g needed)
- 340g water, warm
- 8g salt
- 420g all-purpose flour
- 1 tablespoon instant yeast
- Grease a flat baking tin, drizzle about 2 tablespoons (25g) of the
olive oil in the base.
- Combine 3 tablespoons (35g) olive oil with the dough ingredients,
beat at high speed with an electric mixer for 60 seconds.
- Scoop the batter into the pan, cover the pan, let it rise at room
temperature for 60 minutes — it should be quite puffy, but not
- Preheat the oven to 190°C.
After 60 minutes:
- Gently poke the dough all over with your index finger. It is
important not to use any other finger, this will ruin the focaccia.
- Drizzle lightly with olive oil, and sprinkle with Italian herbs, if
that’s what you choose to do.
- Bake until golden brown, 25 to 30 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the
pan onto a rack. Serve warm or at room temperature.
Something else you might consider
- Consider adding 1 cup of your cheese, diced or crumbled, to the
dough once it’s been kneaded for 60 seconds. Feta, diced cheddar or
provolone, or coarsely grated/flakes of Parmesan are all excellent
- To make with whole wheat flour, use 180g of whole wheat flour and
230g all-purpose flour.