Olive oil focaccia: the secret to make it fluffy and high!

published on 3 February, 2021 at 15:11

With this recipe, the focaccia will turn out even better than the one you buy fresh from the bakery!

INGREDIENTS

550 g (4 ⅜ cups) 00 flour;

2 tsp salt;

2 tsp yeast;

2 tsp dry italian herbs;

1 tbsp sugar;

400 ml (1 ¾ cup) warm water.

Rosemary

Cherry tomatoes

Italian herbs

METHOD

Whisk warm water with sugar and yeast. Set aside for 10 minutes.
When the yeast has activated, add flour and salt. Knead until the dough comes together.
Brush a large food container with olive oil and place the dough into it, covering with a lid.
Let sit in the fridge for 12-18 hours.
Cover the baking pan with more olive oil and spread the dough in it. Set aside for 2-3 hours in warmth.
Drizzle the dough with olive oil and poke with your fingers. Season with flaky salt and, optionally, add basil and cherry tomatoes on top.
Bake at 210C/410F for 30-35 minutes.

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