Focaccia
Made with long- fermented dough
Inroduction
About this Recipe
By: Marija
This flavorful and airy focaccia is made with a simple dough that undergoes a slow, cold fermentation for 1-2 days, allowing deep flavors to develop. The dough is enriched with extra virgin olive oil, giving the bread a rich, buttery texture and a golden, crispy crust.
It’s perfect as a side dish, for sandwiches, or simply enjoyed on its own.
Ingredients
- 570g (4 cups) all-purpose or bread flour
- 370ml water (room temperature)
- 10g (2 tsp) salt
- 7g (2 ¼ tsp) instant yeast
- 60ml (¼ cup) olive oil (plus more for drizzling)
- Optional toppings: sea salt flakes, rosemary, cherry tomatoes, olives, garlic, etc.
Step by Step Instructions
Step 1
Prepare the Dough:
In a large mixing bowl, combine the flour, salt, and yeast.
Gradually add the water, mixing until a sticky dough forms.
Add 50ml olive oil and mix until the dough is fully combined.
Initial Rest:
Cover the bowl with plastic wrap or a damp cloth.
Let the dough rest at room temperature for 30 minutes to allow the flour to fully hydrate and the gluten to start developing.
Step 2
Stretch and Fold with Olive Oil:
After the initial rest, perform the stretch-and-fold technique:
Wet or lightly oil your hands.
Gently stretch one side of the dough upwards and fold it over the center.
Rotate the bowl and repeat this process on the other sides.
Drizzle a small amount of olive oil (about 1 tablespoon) over the dough before each stretch-and-fold.
Let the dough rest for 20-30 minutes, then repeat the stretch-and-fold process with more olive oil 2-3 more times. The oil helps to improve the dough’s elasticity and texture.
Step 3
Cold Fermentation:
After the final stretch-and-fold, transfer the dough to a lightly oiled bowl.
Cover the bowl tightly with a damp cloth..
Refrigerate the dough for 12-48 hours. This long, cold fermentation enhances flavor and texture.
Step 4
Preheat and Shape:
Remove the dough from the refrigerator.
Place the dough onto a well-oiled baking tray.
Allow it to come to room temperature and rest on the tray for about 1 hour, which helps it to relax and rise slightly.
Preheat your oven to 220°C (425°F).
Gently stretch the dough to fit the tray, using your fingers to dimple the surface deeply.
Add Toppings and Bake:
Drizzle the dough with additional olive oil.
Sprinkle with coarse sea salt and add any desired toppings such as rosemary, cherry tomatoes, or olives.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
