Ingredients:
- 3+1/2 cups (420g) bread flour
- 1+3/4 cups (340g) water
- A small amount of water reserved for later use
- 1 teaspoon (4g) instant yeast
- 1 tablespoon (15g) sugar
- 1 teaspoon (6g) salt
- 2 tablespoons (25g) olive oil
- Additional 2 tablespoons (30g) olive oil
- 50g garlic
- 1 tablespoon (10g) sweet paprika
- Black pepper
- 1 cup (100g) cheese (optional)
- Rosemary
Instructions:
- In a bowl, mix the bread flour and 1+3/4 cups of water, reserving a small amount of water.
- Let the dough rest for 30 minutes to allow gluten development.
- After 30 minutes, add the instant yeast, sugar, the rest of the water, mix well, and then incorporate the salt.
- Perform stretches and folds on the dough.
- Add the olive oil in two portions, allowing the dough to absorb the oil between each addition.
- Let the dough rest for 20 minutes, then repeat stretches and folds.
- Allow the dough to rest for 60 minutes in a warm place until it doubles in size.
- Prepare a mixture of olive oil, garlic, sweet paprika, black pepper, and cheese (if using).
- Gently roll out the dough into a 22cm x 30cm mold.
- Spread the flavored olive oil mixture over the dough.
- Let it rest again for 60 minutes until the dough doubles in size.
- Preheat the oven to 430-440°F (220-230°C) for 15 minutes.
- Bake in the preheated oven for 25-28 minutes at 430-440°F (220-230°C) until the focaccia is golden brown.
Tips:
- Ensure thorough mixing of the dough for proper gluten development.
- Allow enough time for the dough to rest at each stage, aiding the final texture.
- Control room temperature for proper dough rising.
- Experiment with flavors by adding herbs, cheese, or other ingredients according to preferences.
- Monitor baking to achieve the desired browning of the focaccia.
Enjoy making this delicious focaccia and share your results with your community!
