Makes: 1
Prep Time: 2.5-3hr
Cook time: 15 mins
Things you need:
250g 00 flour
250g AP flour
400 g Water
1 tbs Sugar/honey
3-4g dry yeast
2 tablespoons Oil
12-15 g Salt
Steps:
Sieve flours into a bowl. Mix in yeast with a big metal spoon. Add Sugar/honey and mix through.
Add most of your water next and keep 50g aside. Add your salt to the reserved water. Mix the dough with your ladle. Don’t overwork this dough by using a machine. Do it by hand. 3-4 mins should do. Next add the rest of your water and mix this through. 3-4 mins.
Add the oil and mix through for a couple more mins. The dough will have lumps and be sticky. Cover bowl with cling film and set aside for 30 mins.
Now we need to strengthen the dough. Take off the cling film and using your spoon start folding over the dough, spinning the bowl as you go. Roughly 8 or so turns. You do not need to knead this. We are adding strength to the gluten and dough here. Cover again with cling and let proof for 1 hour or until doubled in size.
Now take off the cling film. Oil your hands well and the top of the dough. Now gently start to fold over again until the dough becomes smoother. 8-12 times should do it. Then transfer to an oiled baking sheet 38 x 25. Flip and fold the dough over a couple of times until it’s coated in the oil. Stretch out a little. Cover with oiled cling film and leave for 30-40 mins to proof one last time.
Take off the cling film, oil your hands and push your fingertips into the dough to create dimples. You can go down deep for this. You will see the co2 that is being formed making bubbles in the dough as you do this, super cool. Sprinkle over Maldon or kosher salt over the top and some chopped rosemary if you wish.
Bake in a preheated 480F oven for 12-15 mins until golden on top. Once cooked take the focaccia off the tray and let it cool on a wire rack. Enjoy
Tips:
You can add different herbs and spices on top. Mix it up.
You can freeze this once cooked for later
The best sandwiches are made with focaccia
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