Recette de focaccia

Ingrédients

• 3 1/2 cups bread flour
• 1 3/4 cups lukewarm water ((100°F))
• 1 1/2 tsp dry yeast
• 1 1/2 tsp fine sea salt
• 2 tsp granulated sugar
• 3 tbsp olive oil (extra virgin)
• 12-16 olives (black and green, pitted)
• 1 tbsp olive oil (extra virgin)
• 1 tbsp fresh rosemary (finely chopped)
• 1 cup cherry tomatoes (halved lenghwise)
• Flaky sea salt (to taste)

Préparation

1. 1

   In a medium bowl, mix the water, yeast, and sugar. Whisk until combined and let it sit for 5 minutes. You're looking for a foamy surface, which means the yeast is alive and active.

2. 2

   In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir with a spoon or use your hands until the dough comes together into a wet, shaggy mass with no dry flour left. Give the dough a few stretches and folds in the bowl; this develops the gluten and builds that elastic, airy structure. The dough should feel sticky and stretchy; if it seems too loose, add a little more flour. Cover with plastic wrap or a damp kitchen towel and rest for 10 minutes.

3. 3

   First proof: Pour 1 tbsp of olive oil into a clean bowl, add the dough, and turn it to coat. Cover tightly with plastic wrap and refrigerate for 12 to 72 hours. The longer it rests, the more complex the flavor gets.

4. 4

   Second proof: Drizzle 1 tbsp of olive oil into your baking pan (9x13") and transfer the dough. Press it gently into a rough rectangle. Drizzle another tbsp of olive oil over the top, cover loosely with a damp towel, and let it rise in a warm spot for 2 hours.

5. 5

   Preheat your oven to 390°F.When the dough is puffy and risen, use your fingers to press deep dimples all over the surface. Top with olives, halved cherry tomatoes (cut side up), rosemary and season well with salt, and drizzle with olive oil.

6. 6

   Bake for 30 minutes until the top is deep golden and the edges are crispy. Cool in the pan for a few minutes, then transfer to a wire rack and rest for 15 minutes before slicing.