Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Mix the initial dough
3 minHands-onMix dough flour, initial-mixing water and active starter; keep later-addition water separate. Cover.
- 03
Hydrate
30 minHands-off · check as directedRest covered for 30 minutes.
- 04
Build initial strength
7 minHands-onAdd dough salt and dough oil. Mix on low for 5–8 minutes until stretchy and cohesive, gradually adding the later-addition water only while the dough holds together. It remains sticky.
- 05
Rest between folds
30 minHands-off · check as directedLeave covered for 30 minutes.
- 06
Gentle fold 1
2 minHands-onWith damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.
- 07
Rest between folds
30 minHands-off · check as directedLeave covered for 30 minutes.
- 08
Gentle fold 2
2 minHands-onWith damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.
- 09
Rest between folds
30 minHands-off · check as directedLeave covered for 30 minutes.
- 10
Gentle fold 3
2 minHands-onWith damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.
- 11
Rest between folds
30 minHands-off · check as directedLeave covered for 30 minutes.
- 12
Gentle fold 4
2 minHands-onWith damp hands lift the middle, let the ends fold underneath, turn and repeat gently. Stop if the dough tears; preserve developing bubbles.
- 13
Finish bulk fermentation
162 minHands-off · check as directedAllow 4–7 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: Aim for 60–75% growth, plentiful side bubbles and a wobble. It should lift as a stretchy mass, without flattening, collapse or becoming runny.
- 14
Transfer to tray
4 minHands-onCoat the deep tray with the tray oil. Scrape in the dough, turn gently to coat and ease towards the corners. If it resists stretching, give it a covered 20-minute rest and ease it out again.
- 15
Proof
165 minHands-off · check as directedAllow 2–4 hours at 24–26°C, longer if cooler; the timer is an estimate. Look for a clearly puffy surface and bubbles beneath the skin. Begin heating the oven near the end of proofing.
- 16
Start heating the oven
1 minHands-onHeat the oven to 210°C fan.
- 17
Allow the oven to heat
14 minHands-off · check as directedAllow about 15 minutes of heating in total and check that the oven has reached 210°C fan.
- 18
Finish proofing
14 minHands-off · check as directedContinue covered until ready. Look for a clearly puffy surface and bubbles beneath the skin.
- 19
Dimple and top
4 minHands-onMix the topping oil and topping water and drizzle over the dough. Press oiled fingertips down to the tray without dragging. Add rosemary and flaky salt.
- 20
Load the prepared bake
2 minHands-onCheck the oven has reached the stated setting and carefully put in the prepared tray or tin.
- 21
Bake focaccia
30 minHands-off · check as directedBake at 230°C conventional / 210°C fan for 25–35 minutes until golden above and underneath; lift a corner to check the base.
- 22
Take out of the oven
1 minHands-onTake the bake out of the oven and set it on a heatproof surface.
- 23
Cool
5 minHands-off · check as directedLeave in the tray for 5 minutes.
- 24
Lift onto rack
1 minHands-onLift out of the tray onto a rack.
- 25
Cool
20 minHands-off · check as directedCool for 20 minutes before cutting.
Equipment check
3 items required
- Bowl or stand mixer
- scraper
- deep metal baking tray.
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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