Connor Bloch

Bread so nice, I made it twice

Olive oil and Flaky Salt Focaccia (Updated Recipe)

Ingredients:
- 500 g bread flour
- 400 g water
- 18g olive oil in dough, plus more for pan
- 10 g salt
- 1 g yeast
- Toppings
- Flaky salt, herbs

Percentages:
- Flour: 100%
- Water: 80%
- Olive oil: 3.5%
- Salt: 2%
- Instant yeast: 0.2%

Steps:
1. Mix flour and water in bowl until no flour remains
1. This is called autolyse helps hydrate flour and develop gluten
2. Let sit for 20-30 mins
3. Add yeast and salt to dough and mix until incorporated
4. Add olive oil, kneading until mixed in
5. Wait 20 mins, covering with a wet towel
6. Perform 3 sets of stretch and folds, with 20 minute breaks in between
1. Lightly wet your hand, grab a piece of the dough, pulling it up and folding over the main dough mass in the center
2. Rotate the bowl and continue stretching and folding the dough until the circle is made
3. Repeat that process 3 times over the course of an hour
7. Cover the bowl and rest in the fridge for ~18 hours
8. Generously oil a 9x9in pan
9. Add the dough, turning over to make sure oil is covered on both sides
10. Cover loosely and proof in a very warm place for 2-3 hours
1. I like to put it near the oven vent as its preheating to capture the warm air
11. Preheat oven to 450 F
12. Drizzle more oil over the dough
13. Press fingertips straight down into the dough to create dimples
14. Add toppings
15. Bake for ~17 minutes or until lightly browned on top
16. Take bread out of the tray and bake directly on the rack for another 5 mins
1. This will help create crust on the bread
17. Remove from oven and allow to cool before slicing

#food #baking #bread #focaccia #fluffy