Big Bubbly Focaccia
Extras
This recipe yields big air bubbles, a crunchy crust, and a luxurious inside. I learned how to make bread with this recipe. The first few iterations fell a little...shall we say...flat. Having been a creature of "cooking" rather than "baking", I was accustomed to the practice of adjusting to taste. Spoiler alert: this does not work with baking.
Ingredients
Instructions
Whisk together flour, sugar, yeast, and salt in a large bowl.
Add water and oil, and mix with a spatula until combined. Set aside for 15 minutes.
Turn and fold the dough, cover and set aside for 15 minutes (repeat 3 times).
Turn and fold dough a final time, cover and set aside for 60-90 minutes until it has doubled in size or more
Preheat the oven to 475°F during this final rise.
Cut two 1" strips of parchment paper, and lay them parallel in your baking dish.
Add 2 Tsp. of Olive Oil to the baking dish and spread evenly. Add the dough, and turn gently to coat in oil.
Top with a drizzle of Olive Oil. Using your fingers, press dimples into the top of the dough. Top the bread with flaky sea salt.
Bake @ 425°F for 20-25 minutes.
Remove from the oven, and lift from the pan with the parchment paper strips. Return to the oven for 5-10 minutes until golden.
Cool for 20-30 minutes, and enjoy!
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