Tasty Loaf Tin Focaccia (Print Version)
# Ingredients:
→ Dough Base
01 -
Lukewarm water, about 680g (around 100°F/34°C)
02 -
Bread flour, 700g
03 -
Fine sea salt, 12g
04 -
7g of dry yeast
05 -
Optional: 1 teaspoon of honey
→ Toppings & Oil
06 -
60g of high-quality extra virgin olive oil
07 -
Roughly 2 sprigs of chopped fresh rosemary
08 -
Optional: 40g of sliced or chopped black olives
09 -
A pinch of flaky sea salt for finishing
# Instructions:
01 -
Combine the yeast, warm water, and honey in a medium-sized bowl. Leave it alone for 5 minutes until it starts bubbling up.
02 -
In a large bowl, mix the flour with the salt. Pour in the yeast mixture and stir everything together to make a sticky and wet batter. Cover the bowl and let it sit for 10 minutes.
03 -
With dampened hands, stretch and fold the dough four times, turning the bowl slightly after every fold. Wait 10 minutes between each set of folds, keeping the dough covered during rests.
04 -
Oil a bowl lightly, place the dough inside, and cover it tightly. Let it rest in the fridge for 18 to 72 hours to rise.
05 -
Cut the dough into two, placing each piece into a greased loaf pan. Gently stretch the dough and cover again, letting it rise in a warm area for around 2 hours.
06 -
Heat your oven to 390°F (200°C). Press dimples into the dough with your fingers, spread your toppings and olive oil over the top, and bake for 30 minutes until golden brown.
07 -
Remove the bread from the oven and let it cool in the pan a bit. Then transfer it to a cooling rack and wait at least 30 minutes before slicing.
# Notes:
01 -
Makes two loaves of bread
02 -
Letting the dough rise longer in the fridge (up to 72 hours) improves the flavor noticeably
03 -
This recipe has a super wet dough with 95% hydration