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Focaccia Bread

Focaccia Bread Ingredients: 470 gm warm water 2 tsp salt 2 tbsp extra virgin olive oil (plus more for pan & topping) 7 gm instant yeast 560 gm bread flour Toppings: Fresh rosemary, roasted garlic cloves, green olives (pitted), halved cherry tomatoes, flaky sea salt Instructions: Mix Dough: In a large bowl, combine warm water, salt, 2 tbsp olive oil, and yeast. Stir. Add bread flour and mix until a shaggy, sticky dough forms with no dry spots. Fold Cycle (5 times): Cover the bowl and rest for 30 minutes. Uncover. With oiled hands, gently stretch and fold the dough over itself from all sides (3-4 folds). Recover and rest for another 30 minutes. Repeat this entire fold cycle four more times (total 5 cycles, 2.5 hours). Final Dough Rest: After the 5th fold, recover and rest for an additional 30 minutes. Pan Rise: Generously drizzle olive oil in a 9x13 inch baking pan. Gently scrape the dough into the pan and stretch it to fill. Cover and let rise for 1 hour. Dimple & Top: Preheat oven to 400°F (200°C). Uncover dough. Drizzle with more olive oil. Dip oiled fingers into the dough to create deep dimples. Scatter rosemary, roasted garlic, olives, cherry tomatoes, and flaky sea salt over the top. Bake: Bake for 25-30 minutes, until golden brown and crisp. Cool & Serve: Transfer to a wire rack to cool slightly. Serve warm or at room temperature. #food #recipe #italian #Italy #italianfood #italiancuisine #bread #baking #homebaking #fyp