🅡🅔🅒🅘🅟🅔 Focaccia Dough : 400g Bread or All-Purpose Flour 320g Water (*start with 300g for new bakers and add more if necessary) 80g Levain OR 3g Instant Yeast 8g Salt 12g Olive oil (optional) *Please note that the higher the hydration, the softer the dough will be. So please feel free to adjust the amount of water in the dough to achieve a consistency that you are comfortable working with. Toppings Red Pesto Green Pesto Tricolor Grape Tomatoes Smoked Sea Salt 🅜🅔🅣🅗🅞🅓 (for dough) Proofing temp : 28C (The time taken for the first and second rise of your dough may differ from mine, depending on the proofing temp) Day 1 ➡️ Mix water, flour, salt, instant yeast and olive oil well until all the flour is fully hydrated and no dry flour bits remain. Let it sit for 30min. ➡️ 1 Set of stretch-and-fold Rest 30 min ➡️ Do coil fold # 1 Rest 30min ➡️ Do coil fold # 2 Rest 30min ➡️ Overnight fermentation in the refrigerator (12 to 48 hours) Day 2 sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ ➡️ The next day, transfer the dough to a well-oiled or non-stick baking dish. ➡️ Proof until (almost) double. At this stage, the dough should be very jiggly and looks airy and puffy. ➡️ Preheat oven at 230C for at least 30 min ➡️ Dimple and add desired toppings ➡️ Bake at 230 C for ~ 20-25 min. EXTRA TIP : Cover the focaccia with a sheet of aluminium foil or shield it with a baking tray if it’s browning too quickly to prevent the toppings from burning.
🅡🅔🅒🅘🅟🅔
Focaccia Dough :
400g Bread or All-Purpose Flour
320g Water (*start with 300g for new bakers and add more if necessary)
80g Levain OR 3g Instant Yeast
8g Salt
12g Olive oil (optional)
*Please note that the higher the hydration, the softer the dough will be. So please feel free to adjust the amount of water in the dough to achieve a consistency that you are comfortable working with.
Toppings
Red Pesto
Green Pesto
Tricolor Grape Tomatoes
Smoked Sea Salt
🅜🅔🅣🅗🅞🅓 (for dough)
Proofing temp : 28C
(The time taken for the first and second rise of your dough may differ from mine, depending on the proofing temp)
Day 1
➡️ Mix water, flour, salt, instant yeast and olive oil well until all the flour is fully hydrated and no dry flour bits remain.
Let it sit for 30min.
➡️ 1 Set of stretch-and-fold
Rest 30 min
➡️ Do coil fold # 1
Rest 30min
➡️ Do coil fold # 2
Rest 30min
➡️ Overnight fermentation in the refrigerator (12 to 48 hours)
Day 2
sᴇᴄᴏɴᴅ ᴘʀᴏᴏғ
➡️ The next day, transfer the dough to a well-oiled or non-stick baking dish.
➡️ Proof until (almost) double.
At this stage, the dough should be very jiggly and looks airy and puffy.
➡️ Preheat oven at 230C for at least 30 min
➡️ Dimple and add desired toppings
➡️ Bake at 230 C for ~ 20-25 min.
EXTRA TIP : Cover the focaccia with a sheet of aluminium foil or shield it with a baking tray if it’s browning too quickly to prevent the toppings from burning.
I love sourdough...I recently tried sour dough and it came out good now I will try your recipe
Hope it come out well.
How many hours is the limit on the last fermentation on the fridge?
Thank you ❤
I tried this recipe and my focaccia came out PERFECT!!! I’m making it again today :)
That’s wonderful, congratulations! 🎉🥳
What size of the mould use to bake it?
9 x 13 “
Thank you
Mine came out so dense and did not poof up at all 😣😭
How can I save this or print out the recipe?
What's the baking dish measurement?
Can we use air fryer too??
My dough gets too sticky 😭 I did exactly how you said but literally it gets super sticky
Have you tried folding the dough with slightly wet hands? It works wonders
Can I use glass tray to bake the focaccia instead metal tray?
Yes if the tray is oven safe and heat resistant up to 230C :)