Sunday, February 17, 2013


I've been making focaccia on and off for a few years, but I think the method below is the one I will be sticking with. It isn't too involved, and the end result is as good as any other focaccia I have tasted.

800g strong white flour
15g salt
5g instant yeast
600g warm water
50g olive oil
salt, olive oil and sprigs of rosemary for topping


  1. Combine the flour, salt, yeast, olive oil and water in a large mixing bowl. Mix well with a dough scraper. Leave dough to stand at room temperature for an hour.
  2. Stretch and fold dough a few times, and leave for an hour.
  3. Stretch and fold dough a few times, and leave for one more hour.
  4. Set the oven to 220oC. Lightly grease two cookie trays. Transfer dough to a non-porous surface and divide into two pieces. Form each piece of dough into a boule, then fold it to form a fat rectangle. Transfer to one of the prepared trays and, working with wet hands, gradually stretch the dough out until it forms a large rectangle, trying to keep the thickness as even as possible. Use a dough scraper to push it into shape so that the edges are reasonably straight. and leave the dough to rise for 20 minutes.
  5. Dimple the shaped dough by pressing your fingertips into it, sprinkle with salt, put a few wet sprigs of rosemary on top, and drizzle with olive oil, then transfer to oven and bake for 15 minutes, until golden brown. Slide the focaccia off the cookie trays onto the oven shelf, and bake for a further 10 minutes.

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