Focaccia
Olive-oil-soaked, deeply dimpled Italian flatbread with a pillowy interior.
⚙️ Formula
📝 Method: Focaccia
- Mix dough. Stretch and fold every 15 mins (1 hr).
- Transfer to heavily oiled pan, coat in oil.
- Cold ferment 12-72 hours in fridge.
- Rise in pan 2-4 hours until bubbly.
- Dimple heavily, drizzle oil, bake at 220°C for 25-30 mins.
⚖️ Ingredient Weights True Hydration: 0%
Bread Flour 100%505.1 g
Nutrition Facts
— servings per recipe
Serving size —
Per Serving
Per 100g
Calories
0
0
Total Fat
0g0g
Sodium
0mg0mg
Total Carbohydrate
0g0g
Total Sugars
0g0g
Includes Added Sugars
0g0g
Protein
0g0g
*Estimated nutritional values based on standard baking ingredients prior to baking water loss.