There is something about making focaccia. In today’s baking enthusiast world, it seems like a rite of passage. Almost every baker aspires to make a focaccia eventually and I am here to share with you a foolproof recipe that I have developed through years of failure, and many more batches of success. When it comes to this recipe, the longer you let the dough rest, the better it will turn out. Think of the extended time as a salve to all the mistakes I am sure you will make in folding and setting the dough.

In the world of breadmaking, when in doubt let the yeast do the work. And this is what this recipe achieves in doing. I hope you give this recipe a try, and as always, happy baking 💫

Glimpses from the week

Ingredients

400g Bread Flour

7g Salt (1 tsp)

3g Instant Yeast (1tsp)

30g Olive oil ( 2.5 Tbsp)

320 ml water (1 glass of water)

4-5 cloves of garlic, sliced thin

A handful of cherry tomatoes, halved

Method

1. In a large bowl, Add yeast and let bloom in 60 ml of water until the yeast gets foamy—about 10 minutes. Add the remaining water, 1 tbsp olive oil, salt, and flour. Mix & Let rise for 40 mins

2. 40 mins later, Fold the dough once clockwise. Let rest for another 30 mins

3. Add a tablespoon of olive oil and fold the dough from one side to the other. Let rest overnight. I let mine rest for upto 20 hours.

4. Take the dough out for 30 mins and let rest at room temperature. Transfer the dough to your baking pan.

5. Spread 2 teaspoons of olive oil over the dough and press down with your fingers to make dimples filled with oil all over the dough. Push and spread the dough as you dimple so that the dough can touch the corners of the pan.

6. Dress with cherry tomatoes, rosemary, and thinly sliced garlic

7. Bake at 210 Celsius for 25 minutes or until golden brown.

8. Serve hot with balsamic vinegar, olive oil, and chilli flakes