The Best Focaccia

Ok I am going to give you the overnight fridge option and the same day process (same recipe) which you can have ready by lunch if you prepare at breakfast. I've tried nad tested a lot of recipes to get here, so if you are the same, look no further just follow these easy steps and soon you'll have it in your head and won't require a recipe to make this with ease each week!

420 mls Warm Water
1 sachet of Instant Yeast (Approx 8gms)
1-2 teaspoons of Liquid Honey
2 teaspoons of Salt
1 tablespoon of Olive Oil

Whisk in a bowl and then add:
500 grams of Bread Flour (High Grade) or just Standard Flour works too, I find the bread flour is slightly fluffier : )

Mix with a spatular in the bowl in mixed through then do a few folds till its in a gooey ball, it will be quite sticky and loose.

Cover and leave at room temperature for 15 mins. (good to choose a warm place)

Perform first set of stretch and folds, wet hands and grab the mix stretching upwards and folding into the centre, rotate the bowl 90 degrees and repeat. This creates structure in the dough, gradually there will be more tension in the mix and it naturally tightens into a ball, fold over with the fold underneath.

Cover and let rest for another 15 mins.

Perform second set of stretch and folds. Cover with a light covering of olive oil, make sure the mix has enough room to grow in the bowl or transfer to a larger bowl, cover so it air tight with an elasticated food cover or teatowel secured down.

Leave in the fridge over night or up to 3 days. As we have a spare fridge I sometimes make 3 batches at once but they don't all need to be cooked the same day. 

Transfer the mix by folding the mix from the edge into the centre and folding into an even rectangle with folds underneath. Use oiled fingers to pop your hands underneath and pull the corners out slightly, it will have shrunk up again a bit at this stage but it will fill out again. 

Leave for another 2.5 hours in the tray or dish with another baking dish or tray covering the top and a teatowel covering both of them to stop the air drying out the mix. The tray on top is to prevent the mix sticking to the teatowel.

It should be ready to squish your fingers into, I oil my fingers and squish them all through it, so satisfying ! My kids now have taken over on this part. Sprinkle with sea salt flakes, rosemary and drizzle a little olive oil over and into the holes. Cook for 18-22 mins at 220° (Mine is usually bang on 20 mins). 

Leave covered for 2 - 2.5 hours to rise in a warm spot with no refrigeration. Then transfer to the tray/dish same as above and wait for a further 2 - 2.5 hours before dimpling, topping and baking. ( Allow approx 6 hours, so if you want to serve warm with lunch, start preparing at 7am )

So many different toppings you can add above to your own taste, try some below:

Olives & Feta
Thyme and lemon rind
Pesto (Any kind!)
Jalopeno & Cheese
Zucchini & Parmesan
Potato & Rosemary

Tip: Use a mandoline slicer to get thin slices of potato and Zucchini that will cook in 20 mins or add a little more olive oil and cook for another 7- 8 mins at 180°.

Follow us on Instagram and see our reel of us making an Olive & Feta Focaccia in the Ornament Kitchen as pictured below. Feature picture is Pesto Focaccia.