Super airy, very crispy-edged focaccia with a bubbly dough and classic toppings.
10 Portions · 1,359 g
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10
In a bowl, combine the 200 ml of warm water, 1 tablespoon of honey, and 7 grams of instant yeast. Let it sit for 5–10 minutes until the yeast activates and it’s foamy.
Stir in the 200 grams of flour until just combined. Cover the bowl and refrigerate the poolish overnight.
In a large bowl, mix the 460 ml of water with 26 grams of salt until the salt is fully dissolved.
Add the salted water and 460 g flour to the poolis
Mix or knead the dough until all the flour is incorporated. The dough will be very sticky due to its high hydration.
Cover the bowl tightly and refrigerate the dough overnight. This slow fermentation will develop great flavor and texture.
Lightly oil a large baking tray with olive oil, using your fingers to spread it evenly. Don't add too much, just enough to prevent sticking.
Transfer the dough to the prepared tray. Let it rise at room temperature for about 1 hour, allowing it to relax and expand.
Lightly oil your hands with olive oil. Gently stretch the dough to the edges of the tray. Create dimples all over the surface with your fingers.
Distribute the halved kalamata olives, sun-dried tomatoes, and fresh rosemary sprigs evenly over the focaccia.
Important: If you rub your rosemary with olive oil, it won’t burn during baking.
Preheat your oven to 160°C (320°F) fan-assisted. Bake the focaccia for 35–40 minutes, or until golden brown. You can perform a toothpick test: if it comes out clean, your focaccia is done.
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