Focaccia de Cristal Has That Wide Open Crumb

Mix 500 grams of bread flour, 10 grams of salt, and a little bit of instant yeast in a bowl.

Add 500 grams of water to the dry ingredients and stir with a spatula to combine, getting rid of lumps.

Transfer the mixed dough into a glass casserole dish coated with 1 tablespoon of olive oil.

Cover the dish and let the dough rest for about 20-35 minutes.

Perform a bowl fold by wetting your hands, pulling up a corner of the dough, and folding it over itself; repeat around the dough until it feels a bit stretchy.

Cover the dough again and let it rest for another 20 minutes.

Perform a coil fold by lifting the dough from the middle and rolling it onto itself; repeat on the other axis.

Cover and let it rest for another 20 minutes.

Repeat the coil fold process for a total of four folds, allowing 20 minutes of rest between each fold.

After the final fold, cover the dough and let it rest until it has risen in the pan.

Equipment Needed

Spice Level:

Allergens