This is my baseline recipe for Focaccia bread. I often experiment with different flour mix and topping. One of my favorite variation is to cook this more like a Barbari, i.e., oval shaped and topped with nigella seeds.
This is the Ingredients for dough for two breads. I often store one dough in fridge to bake mid-week.
|Flour||450g||400g unbleached white+ 50g whole wheat|
|Yeast||3.2g||Or 10g of fresh/wet yeast|
- Mix lukewarm water, honey, yeast
- Mix flour and salt
- Add wet ingredients to the dry ingredients
- Knead by hand for 10-15 mins until smooth dough
- First Rise: to triple size ~3 hours
- Punch down and use letter fold twice (horizontal and vertical)
- Divide in two balls and store in fridge in oiled container.
- Second rise: Extra slow rise happens in the fridge and adds to the flavor.
- Take out a dough with smooth side down
- Shape again with two letter folds
- Leave for 1 hour so the dough relaxes and the shape to final shape.
- Third rise: 1.5 hours
- Brush with olive oil
- Add toppings 1- I love tomatoes and rosemary for a classic Focaccia 2- Or sprinkle nigella seeds to helps it feel more like a Barbari
- Preheat 450° Fahrenheit and put a small pot of boiling water in the oven too
- Reduce to 425° Fahrenheit and cook for 20 minutes.
Original Source: Helen Rennie’s Focaccia Masterclass on youtube