Printable Recipe
Focaccia Bread
Long-fermented focaccia made with bread flour, levain, yeast and olive oil, with optional savoury toppings.
Prep time
35 min
Cook time
25 min
Total time
1 hr
Ingredients
8
Steps
8
Filed under: bread, baking, over 1 hour, focaccia, italian bread, yeast bread.
Source channel: Bon Appétit
Key ingredients
Bread flour, Whole wheat flour, optional, Sea salt, Instant yeast, Active starter or levain.
Ingredients
- Bread flour
- Whole wheat flour, optional
- Water
- Sea salt
- Instant yeast
- Active starter or levain
- Olive oil
- Optional toppings such as chives, bacon, crème fraîche, tomatoes, olives, grapes or rosemary
Method
- Prepare an active levain or starter and allow it to rise until active and roughly doubled in size.
- Combine the flour and water until no dry flour remains, then rest for 25 to 30 minutes.
- Add the levain, yeast and salt and mix until incorporated and the dough begins to develop structure.
- Perform several folds at approximately 30-minute intervals to strengthen the dough.
- Transfer the dough to a well-oiled pan and allow it to proof until expanded and airy.
- Refrigerate overnight for a longer fermentation if following the extended method.
- Add olive oil and desired toppings.
- Bake in a hot oven until deeply golden, crisp underneath and fully baked through.