How to make Light & Airy Classic Focaccia

Ingredients

  • Uni-President My Day Home Made Series Bread Flour 50g ( For The Starter )
  • Lesaffre Saf‑Instant Red Dry Baker's Yeast 0.2g ( For The Starter )
  • Water 50g
  • Uni-President My Day Home Made Series Bread Flour 250g
  • Yeast 1g
  • Salt 6g
  • Fine Sugar 10g
  • Water 210g
  • Olive Oil 15g

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Preparation liquid yeast

Dissolve water and yeast before adding in the flour and mix thoroughly. Ferment for 2 to 3 hours (there will be small bibbles on the surface) before putting it in the refrigerator for another 8 to 72 hours before using it up

Making The Dough

Dissolve the sugar and salt before pouring in the yeast and stir until dissolved. Pour in the flour and liquid yeast and stir slightly until no liquid is visible before adding in olive oil. Knead until no flour is visible and rest at room temperature for 20 minutes. Lift the dough from the bottom and fold it until the surface is smooth. Rest for another 20 minutes and then fold again before fermenting it again for another hour.

Shaping

Brush a baking pan (35*25) with some olive oil and spread the dough on 90% of the baking pan with the smooth side facing up before fermenting for another 1 hour.

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Before Baking

Brush with some olive oil and sprinkle with salt and black pepper, wash and dry the fresh rosemary before spreading the leaves evenly onto the dough, poke holes in the dough with your fingers to retain the olive oil and aroma.

Baking Time !

Bake at 220℃ for 15~20 minutes or when the surface is golden and brown.

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