This entry was posted on 28th September 2022.
This recipe is perfect for newcomers to bread making. It doesn’t require a mixer, kneading, or tricky shaping skills. Just a little stirring and folding of ingredients with a spatula is all that’s necessary to produce an impressive flatbread with a deliciously crispy-fried base. Watch out- you’ll be instantly addicted!
Easy Focaccia recipe
- Folding proofer
- two 9″ round pans or one 9″ x 13″ rectangular pan non-stick or lined with parchment
- dough mix
- bowl for mixing
- 80 g all-purpose flour
- 1/4 tsp yeast instant
- 1/3 cup water lukewarm
- 360 g all-purpose flour unbleached
- 3,2 g yeast instant (one tsp)
- 300 ml water lukewarm
- 6 g salt (one tsp)
- 55 ml olive oil
- 3 g salt half tsp
- 1-2 springs rosemary fresh
Mix and Ferment the Starter
- Set up the Proofer, fill the water tray half full with water and set the temperature to 24 ºC
- In a large bowl, mix the starter ingredients until well blended and smooth. It should have the consistency of a thick batter.
- Scrape down the sides of the bowl and put the starter in the Proofer to ferment for 12 hours.
Mix and Ferment the Main Dough
- Set the Proofer to 27 ºC and check that the water tray is filled.
- Add all of the main dough ingredients to the bowl of fermented starter and mix thoroughly with a spoon or spatula. The dough will be very wet and sticky.
- Scrape down the sides, place the bowl of dough into the Proofer and allow to rise for 2 hours.
Fold the Dough
- During the 2-hour rise, put the dough through three folding sessions, ideally about 30 minutes apart.
- For each session, leave the dough in the bowl and use an oiled spatula to gently lift and fold sections of dough.
- Turn the bowl 90 degrees after each fold, folding and turning the bowl a total of 8 times in each folding session.
Get Ready to Bake
- After the last folding session, preheat the oven to 260 ºC and place a rack in the lower third of the oven. If your pans don’t have a non-stick coating, line the bottoms with parchment.
- Pour half the olive oil into the pans and spread evenly to coat the sides and bottom.
- If using two 9″ round pans, scrape the sticky dough onto a lightly floured (or oiled) surface. Using an oiled sharp knife, divide the dough into two halves.
- With oiled hands, gently tuck the edges under to shape into two balls of dough.
- Place each ball in a round pan, turn to coat with olive oil and allow to rest for 10 minutes.
- Alternatively, if using one 9″ x 13″ pan, scrape the dough out onto the oiled pan. Coat the top with a little olive oil and allow to rest for 10 minutes.
Shape the Dough
- With oiled hands, gently stretch the dough out towards the edges of the pans. If the dough resists stretching, let it rest 5 minutes and then continue to stretch it out to the edges.
- Spread the remaining oil and all of the salt evenly over the dough, and add rosemary if desired.
- With oiled fingers, dimple the dough deeply all over, pressing down until fingers just touch the bottom of the pan.
Bake the Focaccia
- Load the focaccia into the oven and reduce the temperature to 230 ºC.
- Bake until golden brown on both the top and underside, about 20 minutes. If necessary, rotate pans half way through baking for even browning.
- Cool on a wire rack for 10 minutes, then transfer the focaccia from the pans to a cutting board.
- Brush any oil left in the pans over top.
- Slice and enjoy.
|Overall Formula||Metric||Baker’s %|
|Pre-fermented flour||80 g||18.4%|