Focaccia

Focaccia:

Ingredients:

• 500 g Bread Flour
• 400 g room temp. Water
• 4 g  Dry Yeast
• 10 g Salt
• Olive Oil
• Tomato, Rosemary, Olive

Method:

Mix the dry yeast with room temperature water, then combine all ingredients in a mixer bowl. Use the dough hook to knead into a sticky dough. Place the dough in an oiled bowl, cover, and let it rise at room temperature for 20 minutes.

With oiled hands, fold the dough and let it rise for another 20 minutes. Repeat this folding and rising process two more times.

After the last fold, place the dough in a greased baking dish, cover with plastic wrap, and refrigerate overnight.

The next morning, let the dough rise at room temperature for 2 hours. Meanwhile, prepare your toppings like tomatoes, olives, and rosemary. After the final rise, gently press the dough with oiled hands, add the toppings, drizzle with olive oil, and bake at 260°C for 12-17 minutes until golden brown. Check doneness with a toothpick.

We used a 32*22 cm dish, resulting in a focaccia about 4-5 cm high.