In a large mixing bowl, combine the bread flour, salt, and instant yeast. Gradually add the water, mixing until a shaggy dough forms. Adjust the water based on your flour’s absorbency and preferred dough consistency.
Add Olive Oil:
Stir in the olive oil until fully incorporated.
Fermentation:
Cover the bowl with plastic wrap or a damp cloth. Let it rest at room temperature for about 12-18 hours to allow the dough to ferment and develop flavor.
Prepare the Pan:
Grease a 9-inch square pan with olive oil.
Shape the Focaccia:
After fermentation, the dough should be bubbly and soft. Gently transfer it to the prepared pan and stretch it to fit the pan’s shape.
Add Toppings:
Spread pesto over the surface of the dough. Top with sliced tomatoes and sliced garlic. Sprinkle with smoked sea salt.
Second Rise:
Let the focaccia rise for an additional 30-60 minutes while you preheat your oven to 220°C (425°F).
Bake:
Bake the focaccia in the preheated oven for about 20-25 minutes, or until golden brown.
Cool and Serve:
Once baked, remove from the oven and let it cool slightly before slicing. Enjoy!
Serving and Storage Tips:
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