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Focaccia

Focaccia bread
Makes 1 large loaf, filling a 25cm pan.

Ingredients

  • 600g flour
  • 3g / 1 packets instant yeast
  • 10g / 2 tsp salt
  • 600g very warm water

Method

  1. Mix flour, yeast, salt and warm water until combined

    Put the flour, yeast and salt in a bowl, mix to combine with a rubber spatula. Make a well in the centre, pour the warm water in then mix until you no longer see flour. It should be like a thick muffin batter – way too sticky and loose to knead.

  2. Rise for 2 hour at room temp

    Cover the bowl with cling wrap then put in a warm place to rise for 2 hours or until doubled in volume. Or rise in the fridge for 24 to 48 hrs.

  3. Prepare and line pan with greased baking paper

    Use a square pan roughly 20-25cm and at least 5cm deep. Lightly grease with butter (not oil). Scrunch up a sheet of baking paper, un-scrunch then press into the pan, ensuring you have overhang to lift the focaccia out later.

  4. Oil the pan and spread dough into corners

    Drizzle and spread 1 tablespoon of olive oil in the pan on the paper. Pour the dough in.

  5. Second rise: 45 minutes covered

    Cover with a cutting board then put in a very warm place for 45 minutes or until it rises by 50 – 70%. You should see some nice big bubbling on the surface. Make sure there's enough space for the dough to rise. Halfway through, preheat oven.

  6. Preheat oven to 220°C and oil the dough surface

    Preheat the oven to 220°C (200°C fan-forced) with the oven rack in the middle. Drizzle 1 tbsp of olive oil across the surface. Rub a little oil on your fingertips then use your fingers to spread the oil lightly across the surface.

  7. Lightly dimple the surface with fingertips

    Use your fingers to lightly press dimples into the surface of the dough. Only press down about 1cm/0.4" into the dough, not all the way down like traditional focaccia else you will deflate the dough.

  8. Add salt flakes and bake 25 minutes at 220°C

    Sprinkle salt flakes all over the surface. Bake for 25 minutes, rotating the pan at the 15 minute mark, until the surface is deep golden.

  9. Remove from pan and cool 10 minutes before serving

    Lift the focaccia out of the pan using the excess paper onto a cooling rack. Slide the paper out from underneath. Cool for 10 minutes then attack! Always best served warm.