Best Focaccia Recipe

Directions

• FOR MAKING THE GARLIC & ROSEMARY TOPPING
• In a small bowl, combine oil, water, garlic cloves, finely chopped rosemary, and salt. Whisk vigorously until well combined and set aside
• For Making the dough
• First, I poured the warm water into a large mixing bowl and stir in the yeast.
• Then, add flour and salt to the liquids in the bowl. stir the mixture with a wooden spoon or a spatula until no dry flour remains and a sticky dough mass forms. ( the dough should be sticky)
• Add olive oil and mix again well until the dough is fully absorbed and becomes a soft, fluffy, and sticky dough.
• Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.
• STRETCH 1: Once the dough is rested, use the stretch and fold method to develop gluten strands Dip your hands in water to prevent sticking and do four stretches and folds: Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items.
• STRETCH 2: Cover with plastic wrap and rest for 30 minutes at room temp. Then repeat the stretch method for the second time (Pull up one corner of the dough gently without tearing it, then fold it onto itself. Rotate the bowl and continue this process 3 more items.
• STRETCH 3: Cover with plastic wrap and leave it to rest again for 30 minutes and repeat the stretch method step for the third time.
• Right after the last stretch and fold, you have 2 choices you can either use it directly and transfer the dough to an oiled baking pan or you can leave it to rest for 12 hours in the fridge.
• Pour 1/4 cup extra virgin olive oil into a lined baking pan with foil or parchment paper or into a NON-STICK baking pan to coat the bottom. you can use a small pan or a large pan it depends on how you want the thickness of the dough Transfer the previously prepared dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges.
• If it has difficulty stretching, cover it and let it rest for 20 minutes then work the edges to the pan.
• Then Cover it again and proof it for 45-60 minutes until well-risen and puffy.
• Then, Dip your hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. It should be a quick motion, Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.
• Then drizzle the garlic and herbs topping evenly over the top.
• Then add cherry tomato on the top be generous and add a lot of tomato on the top because the dough will puff a lot after baking.
• Sprinkle kosher salt or flaky sea salt over the top of the bread and bake at 170C for 25-30 minutes OR until golden brown.
• Immediately transfer to a wire rack to cool so the base doesn’t steam soften and let rest 10 minutes before slicing.
• slice the tomato focaccia as you like and you can make sandwiches with it. and you can use a bigger baking pan if you like the bread thin.
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