-
1
Add bread flour, dry yeast, and sugar into a bowl, and pour the lukewarm water over the yeast.
-
2
After mixing well with a wooden spatula, add salt and olive oil and stir.
-
3
Transfer the dough to a kneading board and knead thoroughly for about 10 minutes.
-
4
Once the dough becomes smooth and shiny, roll it up nicely.
-
5
Arrange the seam faced down in a bowl, tightly cover with plastic wrap and chill in the fridge.
-
6
(6 to 8 hours) Good night!
-
7
It's done if the dough has doubled in size and doesn't bounce back when pushed down with your finger.
-
8
The dough should be more workable by having been rested in the fridge.
-
9
Punch the dough down from the top and let the gas escape.
-
10
Divide it into six pieces.
-
11
I think it's best to do so while covering them with a dampened towel to prevent them from drying out.
-
12
Roll them out with a rolling pin and shape.
-
13
Coat the surface with olive oil and push a few hole shapes using the top part of a chopstick.
-
14
Top with some rosemary or olives if you'd like.
-
15
I used fish sausages as one of the toppings for my one year old son.
-
16
Cover with plastic wrap and let them rise for 20 minutes using the bread-rising of the oven.
-
17
Bake for 15 minutes in a preheated 210C oven.
-
18
It's done once they're golden brown.
-
19
Please adjust accordingly with your oven.
-
20
Focaccias go well with cream stew and such, but my favorite is to make a bacon sandwich.
