How to Make Focaccia Bread! | Bake Along w/ Anna Olson

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds more nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

Measure 600 g of all-purpose flour into a bowl.

Add 1/4 teaspoon of dry instant yeast and 1 tablespoon of coarse salt to the flour.

Pour in 530 ml of water and mix until no flour is visible, leaving it craggy and rough.

Transfer the dough to a clean bowl greased with 2 tablespoons of olive oil.

Cover the bowl with a tea towel and let it rise for 2 hours, folding the dough every 30 minutes.

After the final fold, cover the dough and refrigerate for 24 to 36 hours.

Remove the dough from the fridge and let it come to room temperature.

Place the dough in a 9x13 pan for its final rise.

Let it rise again before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens