Bubbly Summer Focaccia

Over the last few months I've developed a real passion for sandwiches. They're so versatile because you can put almost anything in them, and they're also ideal for taking to college (if you were going), work, and other occasions. However, if you want to take your sandwich experience to a whole new level, try making your own focaccia. Don't be put off by the rising time - the hands-on time is minimal.

Article: Bubbly Summer Focaccia

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Bubbly Summer Focaccia

Ingredients

450g lukewarm water
14g salt
1 tablespoon olive oil and additionally about 4-5 tablespoons for on top
7g dry yeast
550g flour type 00 (with at least 12% protein content)

Instructions

First, mix all the ingredients together, cover and leave to stand for 30 minutes. Then do 4 "stretch and fold" sessions every 30 minutes. The dough can then either rest in the fridge overnight or simply leave to rise for 40 minutes at room temperature in a greased baking dish (I also put baking paper in the dish so that nothing sticks). Then drizzle generously with oil and use your fingers to press the typical focaccia holes into the dough. Top with toppings as desired (rosemary, sea salt, cocktail tomatoes, etc.).

Bake at 200 degrees for about 20 minutes until the surface is golden brown and slightly crispy. I love topping the focaccia with fresh tomatoes, burrata, avocado, pesto and rocket. So, so good!

What to cook next?

Pistachio Pesto (Fake) Chicken Sandwich

Mable Glazed Tofu