🫓 Focaccia

roughly based on Ken Forkish's recipe

Ingredients

• 500g flour
• 350g warm water
• 10g salt
• 1 tablespoon instant yeast (or scoop of starter)
• 1/4 cup olive oil
• herbs de provence for topping (or dried rosemary, thyme, marjoram, oregano, basil, whatever you have in your cupboard!)
• optional, sweat some fresh sliced garlic in olive oil for topping after baking

Directions

1. Mix flour + salt + yeast in a medium bowl, add water and thoroughly mix with hands or mixer. Cover and rest for about 20 minutes.
2. Do initial folds (wet hands, pull corner of dough over the top, repeat around the edge 4-6 times), cover and into the fridge overnight.
3. About an hour or two before baking, take out of the fridge, do a second round of folds. Cover and proof while the oven preheats to ~400F.
4. Pour about 1/4 cup olive oil in a cast iron skillet or dutch oven. Scoop the dough out of the bowl into the skillet or dutch oven on top of the olive oil and press out with your fingers until about 1" high.
5. Poke the top all over with your fingers to create some divets, top with the dried herbs and bake for about 30 minutes, until the top is golden brown.
6. When it comes out of the oven immediately pour over the garlic oil (or just olive oil if lazy :smile:), and sprinkle with salt, flaky salt if you have it.