Quick-Rise Focaccia
Equipment
Ingredients
Dough
water
450 ml
all-purpose flour
500 g
active dry yeast
1 sachet
Topping
olive oil
25 ml
aromatic herbs
1 handful
olives
1 handful
sea salt
1 tsp
Instructions
Mix the dough
Combine water, flour and yeast in a large bowl using a spatula until a soft, sticky dough forms.
First stretch & fold
Perform the first set of stretch and fold techniques.
Second stretch & fold
Perform the second set of stretch and fold techniques.
Prepare the baking pan
Line a baking tray with parchment paper and brush generously with olive oil.
Transfer and rest dough
Place the dough onto the prepared tray and let it proof for at least 30 minutes.
Dimple the dough
Using your fingertips, create dimples across the surface to encourage air bubbles.
Add toppings
Drizzle with olive oil, sprinkle sea salt, herbs and olives over the surface.
Bake the focaccia
Bake at 220 °C with fan for 25–30 minutes until golden.
Rest after baking
Allow the focaccia to rest for at least 1 hour before slicing.
Original recipe
Storage
Best enjoyed fresh but can be reheated to restore crispness
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