FOCACCIA

Same-day focaccia. Crispy on top, soft in the middle, soaked in olive oil.

90% hydration. Light, airy, properly loaded with flavour.

https://www.instagram.com/reel/DXR-3VOiOvv/?igsh=N28yN3VvcWlld2dv

Ingredients

• 500g type 00 flour

• 450g lukewarm water

• 7g dry yeast

• 15g salt

• 50g olive oil

• Extra-virgin olive oil (for drizzling)

• Maldon salt

• Fresh rosemary

Method

1. In a bowl, combine flour, water, yeast, salt, and olive oil. Mix, cover, leave for 30 mins.

   
   

2. Stretch + fold every 30 mins (x3). Wet your hands so it doesn’t stick.

   
   

3. Line a tray with parchment, coat with olive oil. Tip in the dough and leave to double in size (1–2 hrs).

   
   

4. Dimple with your fingers. Drizzle extra-virgin olive oil, add Maldon salt and fresh rosemary.

   
   

5. Bake at 220°C for 20 mins.

   
   

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