58% hydration Garlic Chilli Focaccia
With no kneading and less proofing time, this recipe is a winner on busy days. The dough has a small ratio of water to flour, resulting in a weak gluten network hence dense and tight crumbs - perfect for focaccia sandwiches!
58% hydration Garlic Chilli Focaccia
With no kneading and less proofing time, this recipe is a winner on busy days. The dough has a small ratio of water to flour, resulting in a weak gluten network hence dense and tight crumbs - perfect for focaccia sandwiches!
Cooking Instructions
- 1
Generously grease a 8"x 11" baking pan with butter. Drizzle 2 tbsp olive oil in the bottom. Set aside.
- 2
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Transfer the batter to the prepared pan. Cover with a damp towel and let rise until doubles in size, about 1 hour.
- 3
Oil your hands and if necessary, spread the dough into the corners of the pan. Cover with the damp towel and let rise second time, about 40 minutes.
- 4
Toward the end of the rising process, preheat the oven to 375°F / 190°C no fan, and arrange a rack in the middle of the oven.
- 5
Use your fingers to dimple the dough all over, pressing your fingers almost to the bottom of the pan. Bubbles will form in the dough - do not pop them, just leave them be.
- 6
Drizzle the top with 1 tbsp olive oil. As for the toppings, you can change them up however you like.
- 7
Bake 20 to 25 minutes, or until the bread is golden brown. Cool in the pan for 5 minutes before serving.
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