Focaccia

Focaccia

 

For a long pan

100 g yeast (2 packets)
2 tbsp salt
40 g liquid honey
1 liter of cool water
1200 g manitoba cream or regular wheat flour
90 g olive oil for the batter
1 dl olive oil + 1 dl water that is mixed and drizzled over (you may not need it all, so pour a little at a time).
Flaky salt to sprinkle over the bread

Instructions


1. set the oven to 225 degrees.

2. Combine all the ingredients in a bowl and stir until it becomes a loose but smooth batter.

3. Place a baking sheet in the bottom of the pan.

4. Pour the batter into the pan. Press it out with a damp hand so that it is evenly distributed.

5. Cover with plastic and ferment until doubled in size, about 30-60 minutes.

6. Wet your fingers and press the tips of your fingers into the bread to make dimples.

7. Drizzle the olive oil/water mixture liberally over the bread so that it runs down into the pits. The bread should be covered but not submerged.

8. Leave to rest for about 10 minutes.

9. Sprinkle with flaky salt.

10. Bake in the middle of the oven for about 30 minutes. The bread should have a nice hard crust, not soggy when you take it out. Use an oven thermometer if you like, the bread is perfect when it has an internal temperature of 98 degrees.

11. Using the baking paper, lift the bread out of the pan and leave to cool thoroughly on a wire rack before slicing.