Week 9: Focaccia

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 gramsyeast
335 gramswater (110 degrees)
450 gramsflour (all purpose or bread)
9 gramssalt
9 gramsolive oil
20 gramsolive oil
20 gramswater

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