Focaccia

Step 1: Mix the ingredients

  • Dough

    • yeast
      9 g
    • water
      , warm, around 105-115°F
      335 g
    • bread flour
      , or all-purpose
      450 g
    • salt
      9 g
    • extra virgin olive oil
      9 g

Add the yeast to the warm water along with a spoonful of the flour. Stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

  • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded for new yeast.

Meanwhile, add the flour, and salt to a large mixing bowl. Once the yeast is proofed, pour in the mixture and mix the dough with your hands until no dry flour remains in the bowl and a cohesive mass forms.

  • The dough will be very sticky. Pour the olive oil over the dough, and work together until the oil is absorbed. Cover and let rest for 20 minutes.
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