Revision review

Title diff

• Focaccia

Intro diff

• A high-hydration dough baked in a generously oiled pan.

Description diff

• Long fermentation builds flavor while olive oil creates a crisp, flavorful crust.

Recipe facts diff

• Cuisine: Italian
• Course: Side
• Difficulty: Medium
• Total time: 240 min
• Servings: 6 servings
• Tool: Chef's knife
• Tool: Cutting board
• Tool: Measuring cups and spoons
• Tool: Oven
• Tag: Bread
• Tag: Baking
• Tag: Fermentation

Related links diff

• spaghetti-carbonara
• shakshuka
• +sourdough-toast
• +avocado-toast
• +tomato-soup
• +margherita-pizza
• +ratatouille

Ingredients diff

• 500g bread flour
• 400g lukewarm water
• 10g fine sea salt
• 3g instant yeast
• 3 tbsp extra-virgin olive oil, plus more for the pan

Steps diff

• Mix flour, water, yeast, and salt until no dry flour remains, then rest the dough 20 minutes.
• Over the next 2 hours, perform 3 to 4 stretch-and-fold rounds about every 30 minutes to build strength.
• Transfer to a well-oiled 9x13-inch pan and proof until very airy and jiggly, 60 to 90 minutes.
• Heat the oven to 450F, dimple the dough with oiled fingertips, then drizzle generously with olive oil and sprinkle with flaky salt.
• Bake 22 to 28 minutes until deeply golden and crisp at the edges; cool briefly before cutting.