focaccia that doesn’t suck

Ingredients

• 500 g Bread Flour (high‑protein bread flour; sifted)
• 400 ml Water (lukewarm (about 30°C))
• 5 g Instant Yeast (about 1 tsp; can use active dry yeast (double amount))
• 10 g Salt (fine sea salt)
• 30 ml Olive Oil (extra‑virgin, divided (15 ml in dough, 15 ml for topping))
• 5 g Fresh Rosemary (roughly 2 sprigs, chopped)
• 5 g Coarse Sea Salt (for sprinkling on top)

Instructions

1. Mix Dry Ingredients

   In a large mixing bowl combine the bread flour, salt, and instant yeast. Stir briefly to distribute evenly.

   Time: PT5M

2. Add Wet Ingredients and Form Dough

   Create a well in the dry mixture, pour in the lukewarm water and 15 ml olive oil, then mix with a spoon or hand until a shaggy, very sticky dough forms.

   Time: PT5M

3. Autolyse (Rest)

   Cover the bowl with plastic wrap or a damp cloth and let the dough rest for 30 minutes. This hydrates the flour and begins gluten development.

   Time: PT30M

4. Four‑Fold Stretch & Fold

   Perform a series of stretch‑and‑folds every 30 minutes for a total of four folds over two hours. To stretch, pull a portion of the dough upward, then fold it over the rest of the mass. Return to the bowl, cover, and let rest until the next fold.

   Time: PT2H

5. Divide and Bulk Ferment

   Lightly oil two baking sheets or pans. Divide the dough in half, place each piece into a pan, and gently spread to the edges. Cover each pan with plastic wrap or a damp cloth and let sit at room temperature for about 4 hours, until the dough is thick, jiggly, and has risen noticeably.

   Time: PT4H

6. Preheat Oven

   About 20 minutes before the end of the bulk ferment, preheat the oven to 220°C (425°F).

   Time: PT15M

7. Add Toppings

   Using fingertips, press dimples evenly across the surface of each focaccia. Drizzle the remaining 15 ml olive oil over the top, sprinkle chopped rosemary and coarse sea salt.

   Time: PT5M

8. Bake

   Transfer the pans to the oven and bake for 20‑25 minutes, until the crust is deep golden and the interior sounds hollow when tapped.

   Time: PT25M

   Temperature: 220°C

9. Cool and Serve

   Remove the focaccia from the oven, let cool in the pans for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.

   Time: PT10M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g