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This was the best recipe, for focaccia, that I have ever made! Even though you need to wait 8 hours, I just stirred it up in the morning, and by evening, it was time to bake! My family devoured it, and said how good it was! YEAY! I followed this blog's EXACT directions, and used the measurements, not weights.
- 500 g | 3¾ cups plus 4 ½ teaspoons all purpose flour or bread flour cups measured by spooning the flour into the cups and levelling off with the back of a knife - do not scoop and do not compact the flour down by pressing on it as you fill the cup (in the UK use strong bread flour)
- 10 g | 1 very full tablespoon quick rise yeast NOT regular active yeast
- 10 g | 2 teaspoons salt
- 1 tablespoon olive oil
- 450 mls | 1¾ cup plus 2 tablespoons | 15.2 U.S oz COLD water not warm water
- 60 mls | 4 tablespoons good olive oil for drizzling Just drizzle as much as you feel comfortable with on top - I like a bit more
- 2 tablespoons fresh or dried rosemary (I used fresh.)
- sea salt flakes or crystals for scattering (I used pink Himalayan salt.)
Instructions
In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.
Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl.
Cover with cling wrap or a clean shower cap and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
About 20 minutes before the time is up preheat your oven to 400°F and line an 8x8 pan (a cake tin or brownie pan) with parchment paper.
When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.
Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using a finger dipped in olive oil, make dimples all over the top.
Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
Place in the preheated oven and bake for about 37 - 40 minutes.
When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.
Remove from the oven, lift out using the paper as handles and place on a cooling rack.
Leave to cool for at least 15 minutes before cutting.
In a large mixing bowl combine the flour, yeast and salt then add 1 tablespoon of olive oil.
Add the water and mix well until you can see no more dry flour and you have a wet, slightly lumpy looking mess. Make sure to scrape right into the bottom of the bowl.
Cover with cling wrap or a clean shower cap and leave on the kitchen counter for a minimum of 7 hours and a maximum of 9 hours. Do not refrigerate and do not leave anywhere really warm. Just normal room temperature is fine.
About 20 minutes before the time is up preheat your oven to 400°F and line an 8x8 pan (a cake tin or brownie pan) with parchment paper.
When the oven is at temperature, scrape the dough out of the bowl and into the pan. I use a dough scraper but a silicone spatula or spoon will be fine. It will be clingy and sticky but that is normal.
Once it's all in the pan, flatten it out so it's as even as you can get it all over, then using a finger dipped in olive oil, make dimples all over the top.
Drizzle over the olive oil (be as generous as you feel comfortable with) and sprinkle on the rosemary and salt.
Place in the preheated oven and bake for about 37 - 40 minutes.
When done it will be starting to go golden brown in places on the top. If you want it a little crustier you can bake it for another 5 minutes but no longer as otherwise it will become dry.
Remove from the oven, lift out using the paper as handles and place on a cooling rack.
Leave to cool for at least 15 minutes before cutting.
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