Big bubble focaccia
Food Wishes · ♥ 14.4K likes · 493.5K views · 11 min video
Timestamp
Ingredients
Method
Techniques
- ¼ tsp dry active yeast
Stir a quarter teaspoon of dry active yeast into 500 g of bread flour; add salt, a little olive oil and 400 g of room temperature water.
Mixing the no-knead dough
- 500 g bread flour
- salt
- olive oil
- 400 g room temperature water
Mix with a wooden spoon for a couple of minutes to a very wet, sticky dough; scrape down the bowl.
- olive oil
Turn out with a bench scraper onto a generously oiled surface; with oiled hands press and stretch into a rectangle about 16 by 12 inches.
Fold in thirds one way, then the other, and transfer smooth side up onto a generously oiled pan; cover with oiled plastic and rest one hour.
Stretch and fold again on the pan, both directions, with oiled hands, to build gluten; cover and rest another hour.
Transfer smooth side up into a very generously oiled baking pan, drizzle with olive oil and push the dough out to the edges, resting a minute or two if it pulls back.
- freshly chopped rosemary
- coarse salt
Poke the top with oily fingers (optional; little effect on this wet a dough), scatter chopped rosemary and sprinkle coarse salt.
Poking, rosemary and salt