Soft Focaccia

Name: Soft Focaccia
Yield: 6 servings
Ingredients: 1 3/4 cups water (420 ml); 1/2 oz active dry yeast (14 g); 1 tablespoon olive oil; 4 cups bread flour (Manitoba flour) (500 g); 2 teaspoons honey (10 g)

Silvia Agostinetto @silviaagostinetto

Soft Focaccia

Silvia Agostinetto @silviaagostinetto

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Ingredients

6 servings

1 3/4 cupswater (420 ml)
1/2 ozactive dry yeast (14 g)
1 tablespoonolive oil
2 teaspoons salt (10 g)
4 cupsbread flour (Manitoba flour) (500 g)
2 teaspoonshoney (10 g)

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Steps

1

Mix the water and yeast together.
2

Add the olive oil, salt, and honey, and mix well.
3

Gradually add the flour.
4

Fold the dough 4 times, then let it rest for 10 minutes.
5

Fold the dough 4 more times, then let it rest in the refrigerator for 7 hours.
6

Take the dough and spread it out in a baking pan lined with parchment paper and brushed with oil.
7

Fold the dough 4 more times, then flip it so the bottom side is now facing up.
8

Let it rest for another hour, covered with a second baking pan.
9

Make the classic dimples in the dough with your knuckles, then top as desired with olive oil, rosemary, oregano, or even cherry tomatoes and olives.
10

Bake on the lowest rack of a conventional oven at 430°F (220°C) for about 20 to 25 minutes.