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I’ve been working on this new-and-improved focaccia recipe for a while so I’m excited to finally share it with you all 😋

For this version, I use a high-hydration dough with the stretch and fold technique, which results in a perfectly fluffy middle and a golden crust!

🌱 540g (4.5 cups) strong white bread flour
🌱 2 tsp sea salt flakes plus extra
🌱 1 x 7g (2 tsp) sachet of fast action dried yeast see notes
🌱 480ml (2 cups) tepid water
🌱 olive oil
🌱 70g (1/2 cup) green olives
🌱 1 sprig of fresh rosemary

Combine the flour, salt and yeast in a mixing bowl.

Add the water and gently stir. Cover with a tea towel and prove at room temp for 20 mins.

Remove the tea towel. Using wet fingers to prevent sticking, grab one edge of the dough and gently stretch it upwards, then fold it over the centre of the dough. Rotate 90 degrees, then grab another edge, stretch it upwards and fold it over. Repeat this step another two times, rotating 90 degrees each time so you’ve folded all four edges. Cover the dough with the towel and prove for 20 mins.

Repeat this three two more times at 20 minute intervals to complete four rounds in total.

After the last stretch and fold, cover the dough with baking paper, followed by the towel and prove for 1-2 hours or until doubled.

Brush the base and sides of a deep metal tray with some oil, then tip the dough into it. Drizzle oil over the dough and over your fingers. Then do half a stretch and fold by stretching and folding the top of the dough into the middle, followed by the bottom of the dough into the middle. Now flip the dough over so the seam is facing down.

Using your fingers, gently ease the edges of the dough towards the edges of the baking dish.

Cover the dough with the baking paper and towel again, then leave to prove for 1 hour.

Remove the tea towel and baking paper. Drizzle the focaccia and your fingers with a little more oil, then poke the dough with your fingers.

Push the olives into the dimples, then break up the rosemary with your fingers into smaller sprigs and push them into the dough.

Drizzle the focaccia with a little more oil and sprinkle with salt. Place the focaccia in a hot oven (220°C fan / 475°F) on the bottom shelf and bake for 20-30 mins or until golden brown and crispy on the top and the base.

Be gentle when you remove the focaccia from the tray and, if necessary, use a spatula to help ease out any parts that might have stuck to the tray.

Big love, Roxy