Fluffy, crispy, makes for a perfect sandwich!
This focaccia is so low effort to make and will turn out delicious every time! There is no kneading involved, just a couple rounds of stretching and folding the dough. The key to a super light and fluffy focaccia is patience! Let it rise until you can see air bubbles and it super jiggly.
You can top it with any vegetables, herbs or cheeses you have lying around and it will turn out delicious! Some of my favourites are garlic, rosemary and parmesan. You could also add mix-ins into the dough if there is anything you want to add that might burn on the top.
Above is what the dough should look like:
- Immediately after mixing
- After the first round of stretch and folds
- After the second round of stretch and folds
- After the third round of stretch and folds before the final rest.
You can see the dough becoming smoother and more uniform after every iteration, that means the gluten is forming nice strong strands!
Before doing a round of stretch a folds be sure to wet your hands, or they will stick, this is a very wet dough! You will then perform 5-6 stretch and folds around edge of the ball of dough. It is exactly like it sounds! Just grab the edge of the dough, stretch it up (try to avoid letting the dough rip) and the fold it into the centre. You should end with a much nicer looking ball than when you started! There are plenty of videos on youtube demoing this if you’re a visual learner!
| Time: | 3-4 hours | Serving size: | 1 loaf |
Ingredients:
- 425g warm water
- 5 g honey
- 10g active dry yeast (1 tbsp)
- 500g bread flour
- 8-10g salt
- 1/4c olive oil
- Toppings/mix-ins of choice
Directions:
- Combine water, yeast, honey and let sit until foamy (5-10 minutes)
- Add flour and salt and combine until all flour is hydrated and dough is shaggy.
- 3 rounds of:
- Covering a let rest for 15 minutes
- Perform stretch and folds
- Cover dough again and let rest for 30 minutes to an hour until doubled in size.
- Cover the bottom of a 9×13″ pan with olive oil.
- Add dough to the pan and gently try to stretch it to the edges – it’s okay if it doesn’t go all the way yet, it will relax more and be easier to stretch after the next rise
- Cover and let rest 45-60 minutes until you can see bubbles and dough is jiggly.
- Preheat oven to 425
- Drizzle dough with more olive oil and dimple it by pressing your fingers in all over the dough.
- Sprinkle your toppings over the dough and pop it in the oven
- Bake for 25-30 minutes until browned on the top and crispy on the bottom
- Let cool and enjoy on it’s own or make some yummy sandwiches 😊
Tips:
- If you want a thinner focaccia, use a half sheet tray instead of a 9×13 one
- Metal trays will lead to crispier bottoms than a glass/ceramic tray would so would recommend using metal if you have it!
Bowlin' on a Budget 
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