- 700 g Flour
- 500 ml Water
- 100 ml Evoo
- 20 g Salt
- 20 g Sugar
- 3 g Fresh Yeast
- Rosemary, Sea Salt, Olives, cherry tomatoes
Using a large bowl, dissolve the salt in the water and start adding the flour, roughly half.
In a small cup, combine the sugar, yeast and a few tbs of water and mix well. Add the resulting mix to the large bow, continue mixing and incorporate the oil and the remaining flour, making sure to let it be absorbed before adding more.
Work the dough for 10/15 minutes, transfer to a container with a lid, and let rest at room temperature for about 5-6 hours, until it has doubled in volume.
Remove the dough and stretch it over a lightly oiled baking sheet. To prevent it from sticking to your hands, apply a small amount of oil to your fingers.
If the dough tends to return to its original size, wait a few minutes to allow the gluten to relax.
If you like your focaccia crunchy, skip the next step!!
If you like your focaccia soft and fluffy, cover your dough with clean film and let it rise for another hour
When the dough has double in volume, add the toppings you prefer (I made one with sea salt and rosemary and one with olive and cherry tomatoes). and bake in a 350 degree oven for 25/30 minutes.
Bake in a 350 degree oven for 25/30 minutes.