Olive You, Focaccia

I wish I could have this soft, herby, golden focaccia for breakfast every day! We love it filled with turkey or ham, fresh tomato, caramelized onions, and served with fluffy scrambled eggs on the side.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, add the water, then the flour. Add the instant yeast on one side and the sea salt on the other side. Mix until a sticky dough forms.

Step 2

Cover the bowl and let the dough rest for 20 minutes.

Step 3

After 20 minutes, do one set of stretch and folds. Pull one side of the dough up and fold it over itself. Turn the bowl and repeat from all sides.

Step 4

Let the dough rest for another 20 minutes, then do a second set of stretch and folds. Rest again for 20 minutes, then do a third set.

Step 5

Shape the dough into a rough ball. Rub it with 2 tbsp olive oil, cover the bowl with plastic wrap, and let it rest for another 20 minutes.

Step 6

Place the covered bowl in the fridge and let the dough cold proof overnight, around 18 hours.

Step 7

Move the chilled dough into the oiled tray. Gently stretch it out towards the edges. If it springs back, let it rest for 10–15 minutes, then stretch again.

Step 8

Cover the tray and let the dough sit at room temperature for about 2 hours before baking.

Step 9

Drizzle olive oil over the dough. Use your fingers to press deep dimples into the surface. Sprinkle with 1/4 cup oregano and 2 tbsp chopped olives.

Step 10

Bake in a preheated oven at 500°F / 260°C for about 10–12 minutes, or until golden on top.

Step 11

Let it cool for a few minutes before slicing.