AMAZING FOCACCIA BREAD

Ingredients

• 600 g All-Purpose Flour (sifted, for the dough)
• 0.25 tsp Dry Active Yeast (instant or active dry yeast)
• 450 g Warm Water (target 102-105°F (38-41°C))
• 5 g Sea Salt (dissolved in water, plus extra for topping)
• 4 tbsp Extra-Virgin Olive Oil (divided: 2 tbsp in dough, 1 tbsp for pan, remainder for drizzling and garlic confit)
• 2 tbsp Fresh Rosemary (leaves stripped from stems, chopped)
• 20 Garlic Cloves (peeled, for confit)
• 1 tsp Coarse Sea Salt (sprinkled on top before baking)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together 600 g all‑purpose flour and 0.25 tsp dry active yeast until evenly distributed.

   Time: PT5M

2. Prepare Wet Ingredients

   Heat 450 g water to 102‑105°F, dissolve 5 g sea salt, then stir in 2 tbsp olive oil.

   Time: PT5M

3. Mix the Dough

   Pour the warm salted water into the flour mixture, drizzle the remaining 2 tbsp olive oil, and stir with your hands (or a dough hook) until a shaggy, wet dough forms.

   Time: PT10M

4. First Series of Folds & Rest

   Transfer the dough to a lightly greased bowl. Perform 3‑4 stretch‑and‑folds (grab a quarter of the dough, stretch, fold over, press down). Cover with a wet towel and let rest 20 minutes.

   Time: PT30M

5. Second Series of Folds

   After the 20‑minute rest, repeat the stretch‑and‑fold process 3‑4 more times until the dough feels smooth, silky, and slightly resistant to a gentle poke.

   Time: PT10M

6. Bulk Fermentation (Overnight)

   Cover the bowl tightly with plastic wrap and place it in the refrigerator for about 12 hours, allowing the dough to double in size and develop flavor.

   Time: PT12H

   Temperature: 40°F

7. Prepare Baking Pan

   Generously grease a 9 × 13 inch baking pan with 1 tbsp extra‑virgin olive oil.

   Time: PT5M

8. Transfer and Stretch Dough

   Remove the dough from the fridge, gently tip it into the greased pan, and stretch it to each corner. Wet your fingers if the dough sticks.

   Time: PT10M

9. Second Proof

   Cover the pan with a damp towel or plastic wrap and let the dough rise at 80‑90°F (use oven with light on) for 1 hour to 1 hour 30 minutes, until it fills about two‑thirds of the pan and shows surface bubbles.

   Time: PT1H30M

10. Dimple and Add Toppings

    Fill a bowl with water. Wet your fingertips and press dimples about 1‑2 inches apart across the dough surface. Sprinkle fresh rosemary leaves, press 20‑ish garlic confit cloves into the dimples, drizzle the garlic‑infused oil, and finish with a pinch of coarse sea salt.

    Time: PT10M

11. Bake

    Place the pan on the middle rack of a pre‑heated 450°F oven and bake 15‑20 minutes, or until the top is golden‑brown and the internal temperature reaches 190°F.

    Time: PT20M

    Temperature: 450°F

12. Cool and Finish

    Remove the focaccia from the pan onto a wire rack, drizzle a little more olive oil, sprinkle a final pinch of coarse salt, and let it rest a few minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

1 g