QUICK FOCACCIA

Tips for Making the Perfect Focaccia

  1. Use High-Quality Olive Oil
    Make sure to use a good-quality extra virgin olive oil for both the dough and drizzling on top. It adds flavour and keeps your focaccia beautifully moist.

  2. Room Temperature Ingredients
    Bring your ingredients to room temperature before mixing. This helps the dough to rise better and improves the overall texture of the focaccia.

  3. Careful with the Yeast
    If you're using dry yeast, activate it in warm (not hot!) water first. If it's fresh yeast, crumble it directly into the flour. Make sure it’s not expired for the best results.

  4. Fold and Slap
    The four point fold is so important in a no knead focaccia. As well as that slap and pull technique after the first rest.

  5. Dimpling Is Essential
    When spreading the dough in your pan, make those glorious dimples with your fingers. This isn’t just for looks; it helps hold onto any toppings and the olive oil.

  6. Flavour it Up
    Before baking, drizzle with more olive oil and sprinkle sea salt. Feel free to add fresh herbs like rosemary or thyme, and even sliced olives or cherry tomatoes for extra zest.

  7. Cool Before Cutting
    Once your focaccia is out of the oven, let it cool for a bit before slicing. This helps set the crumb and makes it easier to cut.

Follow these tips, and you'll have a focaccia that'll make you feel like an Italian nonna in no time. I have found its the perfect go to for when mates coming over with some cheese and dips, as there really is nothing better than fresh bread, and focaccia is truly the beginner level bread for anyone at home.

QUICK FOCACCIA

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QUICK FOCACCIA 〰️

Cook Time: 2 hours

360ml warm water

7gm instant yeast*

1 tea spoon caster sugar

400gm bread flour

10gm salt

Olive oil

Sea salt flakes

*I recommend ‘Lighthouse Yeast + Bread Improver’ sachets

In a large bowl add in the warm water, instant yeast and sugar and whisk together with a fork until yeast has integrated into water. Add in flour then salt and mix together with a large plastic spoon to bring it together. Place cling film over it and allow to rest for 20 minutes in warm spot.

After 20 minutes give the dough a slap and pull from underneath to allow it to stretch a bit. This technique is important, and involves getting a slightly wet hand underneath and pulling the dough and then slapping it over and over. Finish by folding the dough over itself on four sides, by pulling one side up and folding over the top repeated on all four sides. Allow to rest for another 30 minutes covered and in warm spot.

Preheat oven to 230 degrees celsius fan forced.

On a small baking tray line with baking paper and then drizzle olive oil onto it so its covers the bottom. After 30 minute rest, add the dough into tray and fold from all four sides again before flipping over so there’s a flat top. Help spread the dough into the corners before allowing to rest covered for a final 20 minutes in warm spot.

After final rest add an a solid amount of olive oil on top and onto your hands. Then using oiled fingers, press in and dimple the focaccia all over the top allowing bubbles to pop up and form around the topping. Dimple by pushing down, giving a little wiggle and then pulling out. Finish with a solid layer of sea salt flakes.

Place in oven and cook for 25 minutes. Or until a lovely deep colour forms on top.

Allow to rest for before cutting up and serving nice and hot.