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Equipment

  • Metal Loaf pan (9x5 inches)
  • Parchment paper

Ingredients
  

  • Ingredients:
  • Starter:
  • 2/3 cups 100gr heaping AP flour
  • 4 oz + 3 full tbsp + 1 tsp 100gr Cold water
  • 1/4 tsp yeast
  • 1 tsp honey or sugar
  • Dough:
  • All the starter
  • 1/4 full cup + 1 full tbsp +1 tsp 50gr AP flour
  • 1 tbsp room temp (12gr) water
  • 1/2 heaping tsp 5gr salt
  • 1 full tbsp EVO oil plus some more to grease your hands when doing stretch and folds
  • Additional:
  • EVO oil
  • Flaky salt
  • Fresh rosemary

Instructions
 

  • The day before make starter simply by mixing bread flour, cold water, yeast, and honey. Cover and let rest on the countertop for 4 hours then place in the fridge overnight.
  • The day after: Using a fork or your hands,  mix in the starter, the rest of the flour, water, the salt and EVO oil.NO KNEADING required, just mix it a little.
  • Cover and let rest for 30 minutes. Start doing some stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia tutorial" to see how I do it, it's very simply, I promise).Repeat this 3 times every 15-20 minutes.
  • Place the dough in the pan covered with parchment paper (make sure to grease the sides with some EVO oil) that are not covered from the parchment paper, so the dough doesn't stick) and let rest the dough for 1.5-2 hours.
  • Preheat oven at 420°F.Slightly grease your fingertips with EVO oil and dimpling the Focaccia (the famous holes). Add some flaky salt and bake for 6 minutes on the bottom rack (so the bottom crisps up). Take it out, add the fresh rosemary and back in the oven in the MIDDLE rack for an additional 8-10 minutes or until golden on top (check so it doesn't get burnt). Remove immediately onto baking rack and let cool for 10 or so minutes before cutting.

Notes

Notes:-you can top the focaccia however you prefer it.-store focaccia in ziplock back for up to 4 days in the fridge (just warm it up in the microwave or air fryer if you'd like it crispy). Or you could freeze it (which is what we usually do as it stays fresher).