Some of the best gosh darn bread you will ever eat.
Ingredients
- 4 cups bread flour
- 7g packet of instant yeast
- 2 tsp salt
- 2 cups (470ml) lukewarm water
- 4+ tbsp olive oil
- Flaky sea salt (optional)
- Fresh rosemary (optional)
- Olives (optional)
- Sun dried tomatoes (optional)
Method
- Mix flour, yeast, salt, tomatoes and olives (chop your tomatoes and olives as you wish).
- Add in the water and mix with a spoon (it will be very wet).
- Rub the surface well with olive oil.
- Cover and place in the fridge for at least 12 hours.
- Make sure you’ve coated it in enough oil so it doesn’t dry out, especially if you’re just using a tea towel.
- Grease two tins (I use cake tins).
- Deflate your dough and carefully remove it from the bowl.
- Split the dough into two, coat with a tbsp of oil each and rest for 3-4 hours.
- Sprinkle sea salt, rosemary, olives and other additional toppings.
- Coat with more oil and then use your fingers to dimple the dough (use them all at once and press down).
- Bake for 25-30 minutes at 200 degrees (fan).
- Remove from the tins and let cool for 10 minutes.
Additional notes
- You can leave it for up to 3 days in the fridge.
- You may add whatever you wish to your focaccia.