High hydration focaccia: the perfect recipe to prepare in a few steps!

published on 11 December, 2021 at 13:04
How to make the best focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside.
 
INGREDIENTS
500g (3 cups) 00 flour;
350ml (1 ⅓ cup) water;
1g (¼ tsp) dry yeast;
10g (½ tbsp) salt;
30g (2 tbsp) olive oil.
METHOD
  1. Whisk dry yeast into the flour. Pour in warm water and mix everything with a fork until it just starts to come together.
  2. Add olive oil and salt. Knead the dough for around 10 minutes, then place it into an oiled bowl, cover it with plastic, and set it aside for 24 hours in the fridge.
  3. Remove the dough from the fridge at least 3 hours before baking.
  4. Transfer the dough into an oiled baking pan and spread it out with your fingers.
  5. Set the dough aside to rise for at least 1 hour or until bubbly and doubled in size.
  6. Optionally you can add olives and rosemary before baking focaccia at 200°C/400°F for 20 minutes.
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