Focaccia

Louis Brunner

Mix

4 Servings

125 min Cook Time

Vegan

Simple olive oil focaccia with a rosemary and coarse salt topping.

Ingredients

For the dough

warm water

(100ml)

dried yeast3.5g exactly

(4g)

flourmeasured by volume in the original recipe, not weight

(250ml)

fine salt1 tsp

1 tsp

olive oil1 tbsp

1 tbsp

warm water (extra)add gradually until dough is a bit sticky, up to this amount. Original recipe note: 185ml total, 73g levain, -36g of either (214g+149g) — a sourdough-conversion note whose exact meaning wasn't fully recoverable from the source memo

(100ml)

For the topping

olive oil2 tsp, 2.25 tsp exactly

2 tsp

water1 tbsp

1 tbsp

coarse salt1 tsp

1 tsp

rosemary sprigsamount to taste, not specified

For finishing

olive oil1 tbsp

1 tbsp

coarse saltamount to taste, not specified

Instructions

Step-by-step guide

1
Mix the warm water and dried yeast.
2
Add the flour, salt and olive oil.
3
Mix, adding up to the extra warm water gradually so the dough is a bit sticky.
4
Knead.
5
Transfer to a floured bowl, cover and let prove for 1 hour.
Timer: 1h
6
Transfer to an oiled tin, stretch to fill, and let prove for 40 minutes.
Timer: 40m
7
Press your fingers into the dough to make dimples.
8
Mix the topping olive oil, water and coarse salt, then drizzle over the dough. Sprinkle with rosemary sprigs.
9
Bake for 15 minutes at 220/200°C (until golden; preheat to 250°C), with steam for the first 7 minutes and without for the rest.
Timer: 15m
10
While still hot, drizzle with olive oil and sprinkle with coarse salt.

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