Italian Focaccia
Italian Focaccia
Yield: 8
Prep time: 1 HourCook time: 20 MinInactive time: 2 HourTotal time: 3 H & 20 M
Golden, pillowy Italian Foccacia with a crispy, crackly bottom and a soft, airy center. Made with just 5 simple ingredients and a foolproof stretch-and-fold technique, this crowd-pleasing flatbread is ready in under an hour (or go low-and-slow with an overnight cold ferment). Top it with more EVOO, flaky salt, and whatever your heart desires — pure comfort straight from the oven.
Ingredients
- WARM WATER (less than 100 F) 2 CUP (470 g)
- YEAST DRY 2 t (11 g)
- OLIVE OIL 1 T
- KOSHER SALT 2 t (11 g)
- FLOUR, 00 13% protein 4 CUP (560 g)
Instructions
- Bloom yeast 10 min.
- Combine Flour and Salt.
- After yeast has bloomed, add Olive oil to mixture and wisk.
- Combine dry and wet until all liquid is absorbed.
- Cover and rest 30 min.
- Perform 4 pull and turns every 30 min, covering after each round.
- After the 4th pull has sat for 30 min, EITHER cold ferment for up to 48 hours OR perform one more pull and turn and placed into a well oiled Lloyd pan.
- Cover and let rise for another hour.
- If cold fermented, pull dough until it reaches room temp then rise for an hour.
- Top with EVOO and desired toppings.
- Bake @425 20 min