Another try on focaccia. To get started Im going to make the yeast based version before tackeling the sourdough based one more time.

Ingredients

Dough:

• 500g pizza flour
• 420g warm water
• 12g salt
• 1 tbsp olive oil (dough)
• 7g dry yeast
• 3 tbsp olive oil (for the tray)

Topping:

• olives without stones
• sage or thyme
• 1 tbsp olive oil

Instructions

Mix all ingredients but the oil together. Let the dough rest for 30 minutes, before doing the first set of ‘slap and folds’. Do two more sets after 30 minutes rest each. For the better result, place the dough in an airtight container and let it rest in the fridge for 12 to 16 hours. If you want to make the Focaccia the same day let it rest for 2 to 3 hours.

Prepare the baking tray and spread 3 tbsp olive oil on the bottom and the sides. Add the dough, roughly spreading it out. It does not need to be perfectly distributed at this stage. Let the dough rest for 2 hours (one in case you did let it rest at room temperature and not the fridge).

The dough should have spread nicely at this point. Preheat the oven to 200 degrees (if possible circulating air).

Add one tablespoon of olive oil on top of the dough and spread it with your fingers. Now use your fingers to create dimples in the dough. In the first round only press in, in the second round press down and wiggle a bit.

Oil the toppings (otherwise they will burn) and evenly spread them over the dough. If you use toppings like olives or dried tomatoes press them in gently.

Place them on the middle rack and let it bake for 20 to 23 minutes or until golden brown. Remove the Focaccia directly afterward but let it rest for at least 10 minutes before cutting into it.

V1

The first try was pretty good. I think a longer rest in and also after the fridge would make the result even better.