Italian Focaccia recipe ( it was SOOO good )

AUTHENTIC FOCACCIA RECIPE !!
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As you all heard at the beginning, my family fell in LOVE with this recipe ! It was the perfect fluffy, soft, yet crunchy on top focaccia bread. The Cretan olives and cherry tomatoes added saltiness and freshness to it all. One word: Amazing.

Warning: this recipe takes about 3h30 in total considering resting time.

Ingredientsss:
-500g 00 flour (+10 g if it’s too sticky)
-300 g water + 50 g for the brine
-30 g good quality olive oil + 50g for the brine + a trickle for the dish
-10 g fresh baker’s yeast
-12 g salt + 1 pinch to garnish and one for the brine
-1 tbsp of sugar (for the dough) and one for the brine

1. mix the yeast, water, olive oil and sugar together (the water should be LUCKWARM, but be careful not burn the yeast). Dig a well into the flour and gradually pour your mixture in. (be careful not to spill it, unlike me AHHA). 2. Once it somewhat forms a dough, add your salt and knead until smooth (for 10/15 mins). Let it rest, covered, for 20 mins.
3. Oil a dish generously (it needs to be rather big, so you can lay your dough pretty thinly later on) with olive oil. Transfer the dough from a bowl to the said dish. Let it rest for 30 mins. (covered)
4. The brine: Mix together water, olive oil and a pinch of salt. Done!
5. With your hands, spread the dough so that it covers the entire dish. Let it rest for another 20 mins (covered)
6. It’s time to form the infamous holes with gour fingers ! Poke the dough and pour the brine on top (so the brine “soaks in”). Let it rest for 2 hours (covered, again). You can now add your desired toppings (thinly sliced onions, cherry tomatoes and olives, cheese…)
7. Bake at 220°C (430 °F) for 15 mins or until slightly golden brown.

It’s pretty simple, it only needs some time to rest.
Enjoy !!
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Thank you 🙂 I followed François-Régis Baudry’s recipe !!
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