Focaccia

Ingredients

• 2 cups (470 g) warm water
• 2 tsp salt
• 1 tbsp extra virgin olive oil, plus about 3 tbsp for the pan and extra for drizzling
• 2 tsp (7 g) yeast
• 4 cups high-protein bread flour (at least 12% protein, such as “00” or Type 1)

Method

1. Whisk the warm water, salt, 1 tablespoon olive oil and yeast until the salt dissolves. Stir in the flour. The dough will be very wet and sticky; do not knead it. Cover and rest for 30 minutes.
2. Wet your hands so the dough does not stick. Grab one edge, stretch it up and fold it over the dough. Rotate the bowl and repeat about four times, until the dough resists stretching. Cover and rest for 30 minutes. Repeat this stretch-and-fold round four times in total.
3. After the final fold, cover and refrigerate overnight (recommended for beginners), or leave at room temperature for 30 minutes. Do not pop the bubbles that form.
4. Generously coat a baking pan with about 3 tablespoons olive oil; line it with parchment first if it is not non-stick. Give the dough one final gentle stretch and fold, place it in the pan, drizzle with oil and leave to rise for 1 hour.
5. Oil your hands, drizzle a little more oil over the dough and press your fingers firmly all over to make deep dimples. Add any toppings and coat them with oil so they do not burn.
6. Bake at 400 °F (200 °C), using the convection fan if available, for 20–22 minutes. Remove the focaccia from the pan immediately to keep the bottom crisp, then cool for 10 minutes before slicing.