Lazy Focaccia
Equipment
Ingredients
Dough
bread flour
400 g
water
340 ml
olive oil
10 g
salt
8 g
instant yeast
3 g
Toppings
olive oil
15 ml
olives
50 g
cherry tomatoes
100 g
rosemary
5 g
flaky sea salt
3 g
Instructions
Mix the dough
Add all dough ingredients to a large bowl and mix until a shaggy dough forms.
First rest
Cover the bowl and let the dough rest for 1 hour.
Stretch and folds
Perform 2-3 sets of stretch and folds, 30 minutes apart. Wet your hands before handling.
Overnight fermentation
Cover the bowl with cling film and refrigerate overnight for slow fermentation.
Prepare baking dish
Grease a baking dish with olive oil and transfer the dough into it.
Room temperature proof
Let the dough come to room temperature and double in size.
Add toppings
Drizzle olive oil, gently dimple the dough and add desired toppings such as olives, cherry tomatoes, rosemary and flaky sea salt.
Bake the focaccia
Bake at 200°C for 18-22 minutes until golden and crispy.
Cool and serve
Let the focaccia cool slightly, slice and enjoy.
Original recipe
Storage
Store in an airtight container. Reheat to restore crispness.
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