Focaccia

 This is our new favorite focaccia bread.  It takes just under 3 hours from start to belly, with most of that time hands off.

Focaccia

makes a lot

500g bread flour

2 tsp salt

14g yeast

40ml olive oil

400ml lukewarm water (no hotter than 110)

 

olive oil for pans 

herbs, garlic, pesto, salt (we like warmed olive oil with garlic and herbes de provence and salt) 

Add everything to the stand mixer and mix on low for 5 mins. It's a sticky dough.

Generously oil two 8x8 tins. Place dough into the tins and press/stretch so it covers most of the base and the corners.  Cover with an oiled wrap and let rise for 40-60mins until doubled in size.

Heat oven to 460. 

Press any desired toppings into the dough with your fingertips. Cover with oiled wrap again and let rise for 30-60mins.

Drizzle with a little oil and bake for 15 mins until risen and golden.