| 470g Water | |
| 11g Salt | |
| 1 Tbsp EVOO | |
| 7g Dried Yeast | |
| 560g Bread Flour (12% Protein) |
| 1. | In a large bowl combine the water, salt, olive oil and yeast. Give these a whisk. Add the bread flour and mix using a large spoon or spatula until well combined and hydrated. Scrape down the sides and cover the bowl for 30 minutes. |
| 2. | Stretch and fold the dough 4-5 times each session. Cover bowl and leave to rest for 30 mins. |
| 3. | Repeat the stretch and fold process another 3 times, leaving 30 minutes in between each round. |
| 4. | After your last series of stretch and folds, cover the dough with plastic wrap and simply allow the dough to sit one last time at room temperature for 30 to 40 minutes. Or leave in the fridge overnight and up to 48 hours. |
| 5. | Into a 9x13 inch tray (at least 2 inches deep) add 3 to 4 tbsp of olive oil. Carefully perform one last series of stretches and folds and then gently place the dough into your tray. Drizzle with more olive oil. Cover well and allow to proof one last time for at least 1 hour. Please note: if you cold-fermented the dough in the fridge overnight, the dough will need to rise in the tray for around 2 hours at room temperature because it will still be cold from the fridge. |
| 6. | After the final proof, drizzle the dough with more olive oil. Then, cover your hands with oil, and gently make dimples in the dough. Jiggle the dough to spread the it out in the pan. Then, cover your hands with oil, and gently make dimples in the dough. Jiggle the dough to spread the it out in the pan. Add the toppings of you choice, making sure the toppings are oiled to prevent burning. |
| 7. | Preheat the oven to 230°C with the fan on (if your oven has a convection fan) and bake the focaccia for about 20 to 25 minutes (it's done when the top is golden and crispy). Remove from the oven and wait for at least 10 to 15 minutes before slicing into it. (Focaccia can be served warm or cold - it’s great when it’s still warm because the outside will still be crispy). |
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