Focaccia — no regretti spaghetti

Updated at: Thu, 17 Aug 2023 07:35:32 GMT

Step 1

Gently mix 500g flour and 350ml water until just combined.

Step 2

Cover and leave to rest for one hour.

Step 3

15 minutes before the dough has finished resting, add the yeast, honey, and lukewarm water to a bowl.

Step 4

Whisk to combine and let it rest for 10-15 minutes.

Step 5

This mix should get foamy/bubbly on top - if it doesn’t, your yeast is probably dead/expired.

Step 6

The next steps can either be done in a stand mixer, or by hand. Both methods are below

Step 7

Mixing and kneading the dough (10-15 minutes)

Step 8

Combine the rested dough and yeast mixture in the bowl of a stand mixer, and with a dough hook attachment mix until just combined - around 1-2 minutes on a low speed.

Step 9

Add the salt and turn the mixer back on low, kneading for 5 minutes.

Step 10

Next, add the olive oil and again, knead on a low speed until combined and very smooth and the oil has incorporated - around 2-3 minutes.

Step 11

Add the yeast mixture to the rested dough and use your hands to cut the mixture in until just combined. Imagine squeezing a big squishy stress ball, clenching your fist as you do - that’s the motion I use.

Step 12

Add the salt and again, use your hands to cut this into the dough for a solid 10 minutes.

Step 13

Add the olive oil and repeat the cutting motion, mixing with your hands until the dough is smooth and the oil has incorporated.

Step 14

NB The is a high hydration dough at 90%, so it is wet, sticky and might feel a little out of control. That’s OK!

Step 15

Transfer the dough to an oiled container or bowl, cover with a damp tea towel, shower cap or clingfilm and rest for 45 minutes before performing your first stretch and fold

Step 16

Wet your hands with water and scoop underneath one side of the dough

Step 17

Stretch that portion of the dough upwards, then fold it over towards the centre of the bowl

Step 18

Rotate the bowl 45 degrees and repeat until you’ve gone around all sides of the dough

Step 19

Cover the dough again, and let it rest for another 45 minutes.

Step 20

Repeat another set of stretch and folds.

Step 21

Cover the dough again and rest for 1 hour in a warm spot.

Step 22

Final proof (30 minutes)

Step 23

Add a drizzle of olive oil to the base of your baking tray and rub evenly all over.

Step 24

Use baking paper to line the base of the tray, then add 2-3 tablespoons of olive oil on top of that - spread over evenly - this is to stop your focaccia from sticking to the tray.

Step 25

Carefully release the dough onto the tray using wet hands to help coax it out, and very gently jiggle it and carefully encourage it into a uniform shape. Don’t worry if it’s not perfect.

Step 26

Next, allow the dough to have a final proof in the tray - anywhere between 30-60 minutes depending on the temperature - until the dough has plumped up and spread out more evenly across the tray. It should be looking bubbly and jiggly at this point.

Step 27

While the dough is having its final proof, preheat the oven to 230c (not fan forced).

Step 28

Drizzle a generous amount of olive oil all over the focaccia - a good 3-4 tbsp.

Step 29

Dab a little bit of the oil on your fingers and rub all over your hands before pressing your fingers deep into the dough - continue doing this all over.

Step 30

Sprinkle with sea salt flakes.

Step 31

Place on the lower shelf of your oven and bake for 25-30 minutes, until the top is deep golden in colour.

Step 32

Remove from the oven and let sit in the baking tray for a few minutes, before transferring the focaccia out of the tray and onto a wire rack to cool.

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