30/12/2022
In a large bowl mix;
4 cups plain flour
2 teaspoons salt
2 teaspoons dried yeast
2 cups lukewarm water
Mix together with a plastic/silicone spatula, making sure all ingredients combined until it becomes a sticky ball. Try not to over mix or beat it. Drizzle good quality olive oil on top and pull dough from sides to allow oil to move to bottom of bowl so dough is not sticking. You will use around a tablespoon of oil.
Cover the bowl firmly in cling film and transfer bowl to the fridge. Keep refrigerated for 18 to 72 hours (yes, you can make this days ahead).
When ready to use, remove from the fridge and use two forks to pull sides of dough towards middle of bowl, folding it inwards. You can use your fingers if you prefer, just make sure to oil them so dough doesn’t stick.
Grease a 22 cm x 33 cm baking pan, or 24 cm round baking pan.
Place dough in middle of dish and set aside for two to four hours, allowing a second rise. Dough should have lost its oily coat.
Heat oven to 220 degrees Celsius. Place rack in middle of oven.
The fun part…
Get your toppings ready: coarse sea salt, pepper, rosemary leaves, cherry tomatoes, chives, basil - whatever you like and place them nearby.
Drizzle about 1 tablespoon of olive oil over top of dough and oil your fingers. Push your fingers into the dough, making divots. If your dough has been in the fridge for a longer period, it will bubble in places. This’ll be awesome so don’t panic.
Sprinkle on your toppings, making sure to evenly disperse salt and pepper. Immediately transfer the dough to the oven and bake for 25 - 30 mins, or until golden on top. Mine took 30 minutes.
Remove from the pan onto a rack immediately.
Allow to cool for 15 - 20 mins before slicing.
Crunchy top and sides, fluffy and bubbly in the middle.
I’m never buying focaccia again!
This is the easiest bread anyone can make and it’s delicious.
Enjoy
