A simple focaccia for home ovens
No starter, no special tools, one large tray. Our weekend focaccia adapted for a home kitchen.
This is the focaccia we make for staff lunch on Saturdays, scaled down for a home oven. It needs an overnight rest in the fridge, so start it the evening before.
You will need
- 500 g strong white flour
- 400 g water
- 10 g sea salt and 3 g dried yeast
- Plenty of olive oil and flaky salt
Method
- Mix everything into a shaggy dough, cover and rest 30 minutes.
- Do four sets of stretch and folds, 20 minutes apart.
- Oil a tub, cover the dough and refrigerate overnight.
- Tip into an oiled tray, let it relax for two hours, dimple deeply.
- Bake at 230 degrees for 25 minutes until deep gold.
Top it with rosemary, cherry tomatoes or thinly sliced potato. Let it cool for ten minutes before cutting.
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