Soft Big Bubble Focaccia

Ingredients

• unspecified (approx 70% of flour weight) N/A Warm water (Use lukewarm water to activate yeast; should feel comfortably warm to the touch.)
• unspecified (about 2% of flour weight) N/A Salt (Fine sea salt; dissolves fully in water.)
• unspecified (about 6% of flour weight, plus extra for greasing) N/A Olive oil (Extra‑virgin olive oil for flavor and to grease the pan.)
• unspecified (about 1–2% of flour weight) N/A Active dry yeast (Ensure yeast is fresh; proof in warm water with a pinch of sugar if desired.)
• unspecified (base of the dough) N/A High‑protein bread flour (12% protein) (Bread flour or “00” flour with at least 12% protein for strong gluten.)
• unspecified N/A Olives (optional topping) (Pitted, sliced; oil them before adding to prevent burning.)
• unspecified N/A Fresh rosemary (optional topping) (Roughly chopped; toss with a little olive oil before scattering.)

Instructions

1. Combine liquid ingredients

   In a large bowl whisk together warm water, salt, olive oil, and yeast until the salt and yeast are fully dissolved.

   Time: PT5M

2. Add flour and form dough

   Add the high‑protein flour to the bowl and stir until a very wet, sticky dough forms. No need to knead at this stage.

   Time: PT5M

3. First stretch‑and‑fold series

   With wet hands, lift one side of the dough, stretch it upward, and fold it over to the opposite side of the bowl. Rotate the bowl a quarter turn and repeat. Perform four folds total.

   Time: PT5M

4. First bulk‑fermentation rest

   Cover the bowl tightly with plastic wrap or a damp towel and let the dough rest for 30 minutes.

   Time: PT30M

5. Second stretch‑and‑fold series

   Repeat the stretch‑and‑fold process (four folds).

   Time: PT5M

6. Second rest

   Cover and rest another 30 minutes.

   Time: PT30M

7. Third stretch‑and‑fold series

   Perform a third set of four stretch‑and‑folds.

   Time: PT5M

8. Third rest

   Cover and rest for another 30 minutes.

   Time: PT30M

9. Fourth stretch‑and‑fold series

   Perform the final series of four stretch‑and‑folds.

   Time: PT5M

10. Final bulk rest (or overnight refrigeration)

    Cover the bowl and let the dough rest for a final 30 minutes. For beginners, you may refrigerate the dough overnight at 4°C for easier handling.

    Time: PT30M

11. Prepare baking tray

    Generously grease the baking tray with about three tablespoons (≈45 ml) of olive oil. If the tray isn’t non‑stick, line it with parchment paper and still add the oil.

    Time: PT5M

12. Transfer and dimple the dough

    Gently tip the dough onto the oiled tray, drizzle a little more olive oil on top, and use your fingertips to press dimples evenly across the surface without deflating the bubbles.

    Time: PT10M

13. Final proof

    Cover the tray loosely and let the focaccia rise for about 1 hour, until it looks puffy and the dimples have expanded.

    Time: PT1H

14. Preheat oven

    While the dough is proofing, preheat a ventilated (convection) oven to 400°F (200°C).

    Time: PT15M

    Temperature: 400°F

15. Add toppings and bake

    Scatter olives and rosemary over the dough, drizzle a final splash of olive oil, then bake for 20–22 minutes until the crust is golden and crisp.

    Time: PT22M

    Temperature: 400°F

16. Cool and serve

    Remove the focaccia from the oven, let it cool in the pan for at least 10 minutes, then transfer to a cutting board and slice.

    Time: PT10M

Nutrition Facts

Calories

280

Protein

6 g

Carbohydrates

44 g

Fat

5 g

Fiber

2.5 g