me ❌ making focaccia wherever I go recipe - In a large mixing bowl, whisk together 490 grams of all purpose flour, 1 packet of instant yeast (7 grams), 3 grams of salt, and 8 grams of cane sugar. - Pour in 400 grams of water and 75 grams of olive oil. Mix until a dough forms. You might need to use your hands to bring the dough together. If the dough is too dry, add more water, 1 tbsp at a time until it’s right. Cover the dough and let it rest for 20 minutes. - After 20 minutes, pull and fold the dough about 10 times, or until you have a smooth ball. Cover the dough again and let it proof somewhere warm for an hour. I put mine in the oven and turn the light on! - Once the dough is done proofing and just about doubles in size, transfer it to a quarter sheet pan drizzled with olive oil. Let this proof once more, for 20 minutes. Then, top with olive oil + salt and dimple the dough. - Bake on 425F for 25-30 minutes or until golden brown.
