π― ONE HUNDRED PERCENT!!
πΎ 100% Hydration Focaccia
Soft, bubbly, crispy outside β and life-changing!
One bowl, no kneading, crazy easy. Save this π
βΈ»
β¨ Ingredients (23Γ17 cm pan):
β’ 300g bread flour (β 2ΒΌ cups)
β’ 300g water, room temp (β 1ΒΌ cups)
β’ 1 tsp dry yeast
β’ 1 tsp fine salt
β’ 1 tbsp olive oil
π Same amount of flour & water β super easy to learn by β₯οΈ and repeat again and again!
Topping:
β’ Olive oil
β’ Cherry tomatoes (sliced)
β’ Flaky salt or herbed salt
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π©βπ³ Steps:
1. Mix: In a large bowl, combine flour, yeast & water. Let rest 15 min.
2. Add salt & oil: Mix until fully absorbed.
3. Stretch & Fold x1 (rest 30 min)
4. Coil Fold x1 (rest 30 min)
5. Roll-Up Fold x1
βπΉ (Check our video for how to fold focaccia!)
6. Let rise:
ββ’ 1.5 hrs at room temp OR overnight in fridge + 1 hr at room temp (covered)
7. Shape & Top:
βOil the pan, gently pour in dough, dimple with fingers, add tomatoes, more oil & salt.
8. Bake:
βPreheat oven to 230Β°C / 445Β°F, bake on bottom rack for 25 min β until golden & crisp!
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π₯ Result:
β’ Big bubbly crumb
β’ Crispy golden edge
β’ INSANE aroma
β’ Delicious even the next day
βοΈ Store:
Fridge 2β3 days (sealed) | Freezer up to 1 month
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