ITALY: A thick, airy, flat bread with a lot of potential. It’s delicious with the traditional topping of olive oil, salt and rosemary. Or, you can join the Focaccia Bread Art movement and make it a meal. I tested a few quicker versions, with just one rise time, but this version, with a super wet dough and the addition of a salamoia (brine) is the most authentic. Plus, the four rises/folds ever 30 minutes are a great excuse to get up from your desk and move, if you’re working from home!
The Easiest Focaccia | Ethan Chlebowski
Rise time: 20 + 30 + 30 + 30 + 30 + 60
Equipment: None!
| 9 grams | yeast |
| 335 grams | water (110 degrees) |
| 450 grams | flour (all purpose or bread) |
| 9 grams | salt |
| 9 grams | olive oil |
| 20 grams | olive oil |
| 20 grams | water |
Breademic 