The best same day olive focaccia bread 🫒 ** Recipe adapted from Alexandra's Kitchen ** INGREDIENTS: - 4 cups (512 g) all-purpose flour or bread flour, see notes above - 2 teaspoons (10 g) kosher salt Bread - 2 teaspoons (8 g) instant yeast, see notes above if using active dry recipe - 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water butter for greasing - 4 tablespoons olive oil, divided flaky sea salt, such as Maldon - Desired toppings INSTRUCTIONS: - Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with plastic wrap or a towel and let rise for 10 minutes. Uncover, fold the dough over on itself, flip it over and let rise for another 10 minutes. Do this one more time and then let rise at room temp for 1.5 to 2 hours in the bowl. - Add parchment to a sheet pan and add 2-3 tablespoons of olive oil - place the dough on the pan and fold it over on itself once and then flip the dough so the smooth side is up. Cover and let rise at room temp for another 30 minutes to an hour. - preheat oven to 430°F. Add another drizzle of olive oil to the dough and then using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. - Sprinkle with flaky sea salt and desired toppings. - Transfer the pan to the oven and bake for 18 to 22 minutes, until the underside is golden and crisp. Remove the pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving. Enjoy!
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