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Italian side

Focaccia

4 side portions from one 20 cm square loaf.

Recipe bywjf.morris
ItalianFor four
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Total time2 hr 51 min
DifficultyModerate
Community ratingNew recipe
Per serving8.9g protein
Photograph of Focaccia
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Structure checkedAdaptive recipe data
Serves
4

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Method

Restoring cooking progress…
  1. 01

    Prepare the ingredients

    2 minHands-on

    Prepare the ingredients as listed.

  2. 02

    Mix

    3 minHands-on

    Mix the flour, yeast and fine salt. Add the water and a third of the oil and mix into a wet dough.

  3. 03

    Knead

    6 minHands-on

    Knead with a stand mixer dough hook for 6 minutes. The plan uses this route; the stretch-and-fold alternative takes longer.

  4. 04

    Rise

    75 minHands-off · check as directed

    Cover and leave for 60 to 90 minutes until roughly doubled.

  5. 05

    Transfer to the tin

    5 minHands-on

    Oil a 20 cm square metal tin with half the remaining oil. Transfer the dough and stretch towards the corners. If it springs back, give it another 10 minutes and try again.

  6. 06

    Start heating the oven

    1 minHands-on

    Heat the oven to 210°C fan.

  7. 07

    Prove

    35 minHands-off · check as directed

    Cover and prove for about 30 to 45 minutes until puffy.

  8. 08

    Dimple and top

    4 minHands-on

    Drizzle with the remaining oil. Make deep dimples with oiled fingertips and scatter with rosemary and flaky salt.

  9. 09

    Cook

    23 minHands-off · check as directed

    Cook for 20 to 25 minutes until deeply golden.

  10. 10

    Lift onto a rack

    1 minHands-on

    Lift the loaf out onto a cooling rack.

  11. 11

    Cool

    15 minHands-off · check as directed

    Cool for 15 minutes.

  12. 12

    Cut

    1 minHands-on

    Cut into equal side portions.

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