Focaccia
Traditional Italian flatbread with olive oil and herbs
Bread
Yield: 4 servings
Recipe
Ingredients
- 250g Bread flour
- 200g Water
- 6g Salt
- 2.5g Instant dry yeast
- 20g Olive oil
Method
- 1. Mix water, yeast, salt, and oil.
- 2. Add flour and mix into a shaggy dough.
- 3. Cover and place in fridge.
- 4. Every 15 mins, do coil folds (4 times total).
- 5. Leave in fridge for 18-36 hours.
- 6. Oil pan. Gently fold dough once more, place in pan.
- 7. Bring to room temp for 2-4 hours.
- 8. Dimple and top as desired.
- 9. Bake at 220°C for 20-25 minutes.
- 10. Brush with olive oil when it comes out of the oven.