Focaccia Bread

High hydration focaccia bread that makes the a perfect large bubble dough.

Ingredients:

550gramm warm Water

2 Teaspoon Salt

1 generous tablespoon Extra Virgin Olive Oil

7g dry instant yeast (or 14g fresh yeast)

600g Flour (i used “00” flour but any with 12%plus protein content is good)

Combine all the above ingredients in a bowl in the listed order.

You might have to add a little more water to get that soft but not runny consistency. I am talking not more than 50ml water (if needed) - this depends on the flour you use.

Just mix the dough, do not attempt to knead it.

Let it rest for 30min on the bench.

With wet hands, fold the four sides into the middle working your way around the bowl.

Repeat the rest and fold process for minimum 4 but preferably 5 times.

Oil a 20x30cm 5cm high baking tray with extra virgin olive oil generously.

Place the focaccia dough into the tray and let it rest for about 60minutes.

After resting, with oiled hands and fingers, dip your fingers into the dough to create some dints. Careful not to pluck the air bubbles.

Add your favourite toppings, i used olives and rosemary, and some sea salt flakes.

Drizzle to top with some olive oil and bake in a fan forced 220degC oven for 20-25minutes.

Let it cool down before cutting.

Can be enjoyed in many ways, but I like it with some good quality Prosciutto ham and some teared fresh mozzarella cheese to create a sandwich.