TCH Focaccia

230c 13~15min 1 serving(around 900g) is for 1 pan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the yeast. Add the yeast and sugar to warm water and mix well. Let it sit for about 5 minutes.

Step 2

Make the dough. Add the flour and salt to a mixing bowl. Pour in the yeast mixture and olive oil. Mix in a mixer for about 5 minutes. The dough should be very wet and sticky.

Step 3

First fermentation. Cover the dough well and let it rise until doubled in size.

Step 4

Overnight fridge fermentation. Cover the dough and refrigerate overnight (12–24 hours).

Step 5

Room temperature rest. Remove the dough from the fridge and let it come to room temperature.

Step 6

Shape. Transfer the dough to an oven pan and cover with plastic wrap for the second proof. Once the dough has puffed up, oil your hands and press your fingers deeply into the dough to create the classic focaccia dimples. Drizzle generously with olive oil and top with Italian seasoning and salt.

Step 7

Bake. Bake at 230°C for 13–15 minutes. Bake until the top is deep golden brown.