BREAD | 205 THE BEST EASIEST FOCACCIA https://alexandracooks.com/ Saba and I love to entertain. When we decided to make paella, I just knew that I had to make focaccia as part of the appetizers. This recipe is incredibly easy and unusually, I made no changes. I made it over three days but it can be made the night before. 512g all-purpose or bread flour (I used both) 2 tsp instant yeast 2 tsp kosher salt 2 cups lukewarm water 4 Tbs olive oil, divided Sea salt 1 to 2 Tbs fresh rosemary leaves In a large bowl, whisk together the flour, instant yeast and salt. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. (I needed a little more water to combine all the ingredients.) Brush the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap and place in the refrigerator overnight or for as long as three-four days. Line a 23x32 cm pan with parchment paper and coat lightly with olive oil. Pour 2 tablespoons of oil onto the pan. Using two forks deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Place dough into prepared pan. Roll the dough ball in the oil to coat it all over, forming a rough ball. Let the dough rest for 3 to 4 hours depending on the temperature of your kitchen. Because I had used more than the 2 cups liquid recommended, the dough was really soft and didn’t form a ball. I just turned it over and over until it was coated with oil. No need to cover for this room temperature rise. Preheat oven to highest setting 220°C. Sprinkle the rosemary leaves liberally over the dough. Pour 2 tablespoons of oil over dough. Rub your fingers with oil to coat them, and then press straight down to create deep dimples all over. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt.
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