Focaccia Bread

Chewy and airy focaccia bread.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the (4g) yeast to the (420ml) warm water

Step 2

Add the (5g) honey and (15ml) extra virgin olive oil into the warm water mixture.

Step 3

Add in the (500g) strong white bread flour and (10g) fine sea salt

Step 4

Use a wooden spoon to mix the ingredients together until fully hydrated. The mixture should be sticky.

Step 5

Scrape down the side of the bowl. Cover the bowl and set aside for 10 minutes. The dough should have raised slightly.

Step 6

Perform the first set of stretch and folds. Once performed, cover and set aside for another 10 minutes.

Step 7

Perform a second set of stretch and folds.

Step 8

Place the dough smooth side up and even cover the dough with a sprinkle of extra virgin olive oil.

Step 9

Wrap the bowl in cling film and leave in the fridge between 1 - 2 days

Step 10

Remove the bowl from the fridge. The dough should have doubled in size.

Step 11

Get a baking tray and use olive oil to stick the baking sheet to the baking tray.

Step 12

Drizzle some extra virgin olive oil and spread it across the baking sheet.

Step 13

Pour out the bread dough onto the baking sheet.

Step 14

With oiled hands, fold the dough into a burrito-like shape and place length ways.

Step 15

Cover and prove for another 2 hours

Step 16

Set the over to 220C/430F

Step 17

After the 2 hour prove, stretch out the dough so that it covers the entire tray.

Step 18

Dipple the dough using your fingers

Step 19

Mix together the (2tbsp) rosemary and (2tbsp) thyme with some extra virgin olive oil.

Step 20

Using a basting brush, paint the rosemary and thyme mix evenly across the dough.

Step 21

The dough should be fully covered.

Step 22

Bake in the oven for 18-22 minutes. Place on the bottom shelf of the oven.

Step 23

Once cooked, take the bread out of the baking sheet and place on a cooling rack. This will prevent a soggy bottom from any oil residue.