The 24-hour Focaccia

Salty. Crunchy. Fluffy. The perfect amount of chewy. The aroma of olive oil swirled with a dash of garlic, oregano and rosemary. Oh bread. OH bread. Bread is bae. This easy to make, fuss free, and yet perfect every time, focaccia is my favourite new recipe. It requires time, but barely any effort.

Eat it plain. Eat it with more olive oil. Dunk it in a hearty tomato soup. Slice it up and throw some avo on it. Slice it up, put cheese in it and turn it into a grilled cheese sandwish. Ha. That’s a spelling error that’s gonna stick. If I ever open my sandwich shop ima call it Sandwish.

Okay, so let’s just get to it.

TIME: 24-28 hours

INGREDIENTS:

  • 520g all-purpose flour (maida)
  • 2 tsp salt
  • 2 tsp active dry yeast
  • 1 tsp sugar
  • 460 g lukewarm water
  • 2 Tbsp butter
  • 4 Tbsp olive oil, divided
  • 2 Tbsp olive oil soaked with 1 Tbsp garlic for 3-4 hours
  • flaky sea salt, herbs, chilli flakes – toppings of choice

METHOD:

  1. In the bowl of a stand mixer add the sugar to lukewarm water and mix. Add the yeast and mix til bubble. Let it rest for 10 minutes until activated and frothy.
  2. Add the flour, salt and using the paddle attachment mix for 2 minutes on medium low until it’s kind of mixed together.
  3. Switch to the dough hook on medium for 2-3 minutes. The dough will be quite wet. Do NOT add more flour. This dough doesn’t need to come together like a ball or anything.
  4. Transfer to a large mixing bowl well greased with 2 Tbsp olive oil. It will be a dough blob. That’s fine.
  5. Pull the dough from the edge and fold into middle, rotating the bowl, until you have a rough dough ball. Swirl the dough in the olive oil so well coated on all sides. Cover the bowl with clingwrap and let it rest in the fridge for 18-24 hours.
  6. Remove from the fridge, remove the clingwrap, and add one more tbsp of olive oil. Punch it down and repeat the pull and fold for one rotation.
  7. Take an 8×11 baking tray – and butter the bottom. Add 1 tbsp of olive oil on the bottom and then flip the dough into the tray. Rest, lightly covered for another 2-4 hours depending on your climate. The dough ball should spread out and rise covering the whole baking pan – that’s when it’s ready!
  8. Using oiled hands, pour 1 tbsp of the garlic olive oil onto the dough and dimple it – press deep and move your fingers a little so the olive oil can seep in! Once dimpled – add the last tablespoon of olive oil – drizzled across, top with sea salt and seasonings and toppings.
  9. Bake in a pre-heated over to 230 celcius for approx. 30 -40 minutes until golden brown.
  10. Let it cool down, slice, and enjoy!

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