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Focaccia Bread


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"This is one of the best focaccia bread recipes ever"

Serves makes a standard 18x13 baking sheet pan | Prep Time 5 to 10 minutes | Cook Time 5 total hours including 2 proofing periods

Why I Love This Recipe

I have to run an extra couple of miles when ever Meredith makes this ridiculously great focaccia bread


Ingredients You'll Need

570 grams all purpose flour
6 grams instant yeast
8 grams kosher salt
510 grams water, room temperature
35 grams olive oil, plus more for the pan


Directions

Sift together the flour, yeast, and kosher salt in a large mixing bowl.


Pour the water and olive oil on top of the flour and stir to combine thoroughly. The dough will be WET.


Cover loosely and let sit at room temperature for 2.5-3 hours without disturbing. The dough will be almost doubled in size.


Generously coat a sheet tray with olive oil. (approximately 1/2 cup. It is a lot.)


Scrape your dough from the mixing bowl onto the oiled sheet. Using your fingertips, press the dough to fill about 2/3 of the sheet.


Cover the sheet loosely and let the dough rest for another 1-1.5 hours. When the resting time is almost up, preheat your oven to 475 degrees


Remove the cover, and once again use your fingertips to spread the dough to the edges of the baking sheet. Sprinkle the top with fleur de sel and pepper, or different herbs or cheeses. You could even add sauce, cheese, etc and make a pizza!


Bake for approximately 25-30 minutes, until evenly golden. Let cool before slicing and devouring (this is the hardest part)


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