Focaccia
About
Prep Time:
20 minutes (plus 8–10 hours resting/proofing)
cook time:
18–22 minutes
serves:
6 - 8
This recipe sits within A Coastal Celebration and Sunday’s Big Table menus from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guides here: A Coastal Celebration and Sunday’s Big Table
ingredients:
420ml warm water
1 tbsp honey
1 tbsp extra virgin olive oil
2 tsp salt
6 grams yeast
500 grams high protein flour
Extra virgin olive oil
Preparation
In a large bowl whisk together water, yeast, salt, honey and olive oil
Then add the flour and mix until well combined, scrape down the sides and cover with a tea towel for 10 minutes
Then begin the first set of stretch and folds, with wet hands pull the side of the dough over itself, rotate the bowl each time until you've folded the dough over itself 4 times. Cover again for 10 minutes
Repeat step 3 and then cover with olive oil, and cover with cling wrap. Put in the fridge overnight or if serving in the evening, the rest of the day (ideally 8 - 10 hours)
Remove from the fridge and prepare the baking tray, put non-stick paper and at least 1 tbsp of olive oil in the tray before pouring the dough in. Stretch and fold the dough like a burrito (fold bottom 3rd up and top 3rd down), rotate it lengthwise and then flip it over so the seam is on the bottom of the tray. Cover with a tea towel and let it rise for 2 hours
After 90 minutes, turn your oven to 220°C
When the 2 hours is complete remove the tea towel, if the dough hasn't grown to the edges gently lift and stretch out the ends to meet the edges. Then start dimpling!
Once you've dimpled the dough to your desired level, add some more olive oil, flakey sea salt and put in the oven for 18 - 22 minutes
After about 15 minutes resting in the baking dish, remove the Focaccia onto your serving board/plate, pre-cut some slices and serve!
