Focaccia

Step 3: Proofing (second ferment)

    • developed dough

  • For baking

    • 9x13 baking dish
    • extra virgin olive oil
      20 g + a drizzle

Drizzle olive oil into a 9x13 baking pan until the bottom is covered. After the last stretch and fold, turn the focaccia dough into the pan and gently work it to the edges.

  • Note: If the dough is springing back from the edges, cover and let rest for 15-20 minutes before gently working it to the edges.

Cover the pan and let the focaccia proof for 45-60 minutes. At the end of proofing, the dough should be well-risen and puffy with gas bubbles.

Preheat the oven to 450°F/232°C.

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