Focaccia

dimpled high-hydration focaccia

Makes 1 sheet pan · 166 kcal per serving

Ingredients

• 400 g All Purpose Flour
• 340 g Water
• 60 g Olive Oil
• 8 g Salt
• 9 g Instant Yeast

Method

1. 1. Stir the flour, water, yeast, and salt to a shaggy dough.
2. 2. Cover and rest, giving a few folds over 1–2 h (or refrigerate overnight).
3. 3. Pour into a well-oiled pan, dimple all over with oiled fingers, drizzle with oil, and scatter flaky salt.
4. 4. Rest until puffy.
5. 5. Bake at 425°F until deep golden, ~25 min.