Making My Own FOCACCIA Because INFLATION! - Recipe and Tutorial

Even bread is getting too expensive so I've decided to start making it for myself! If you want to do the same, watch this video! Full recipe below!

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Ingredients:
2 Cups arm water total
1 Teaspoon sugar
2 1/4 Teaspoons Dry Yeast
4 Cups Bread Flour
1 Tablespoon Salt
Olive Oil
Flaky salt or other toppings for focaccia

Recipe:
Mix together 1/4 cup of warm water and 1 teaspoon of sugar
Then add 2 1/4 Teaspoons of Dry Yeast
Set aside for 10 minutes for yeast to activate

In a bowl, combine:
4 Cups of bread flour (All-Purpose can be used too if that's what you have)
1 Tablespoon of salt
1 3/4 Cup of warm water
Activated yeast mixture

Mix all ingredients together with a spoon or spatula until the flour absorbs all of the water.

Add 2 - 3 tablespoons of olive oil to the dough and use your hands to incorporate the oil into the dough.

Cover with plastic wrap or a tea towel and let sit for 20 minutes.

Uncover the dough then lightly stretch it out and fold it over itself. Turn the bowl 90 degrees and stretch and fold again. Do this 2 more times then cover the bowl and let sit for another 20 minutes.

Do this stretch, fold and rest process 3 more times (for a total of 4)

After the 4th stretch and fold, cover the dough with another 2 - 3 tablespoons of olive oil. Make sure the dough is completely coated with oil.

Cover the bowl again and put in the fridge for at least 10 hours or overnight. The dough should double in size.

Gently separate the dough from the bowl, the larger air bubbles will deflate.

Grab a 9 x 13 inch pan and grease with olive oil and/or butter.

Transfer the dough to the greased pan and lightly stretch the dough toward the edges of the pan. (Dough will be stiff after coming out of the fridge, don't force it.)

Let dough sit at room temperature for at least an hour.

Preheat oven to 450 degrees Fahrenheit.

Use the tips of your fingers to press into the dough, forming dimples. Continue to stretch the dough our toward the edges of the pan.

Add a little more olive oil on top of the dough and use a brush to completely coat the top of the dough.

Use your fingers to make some more dimples and stretch the dough, if necessary.

Sprinkle flaky salt on top of the dough and add whatever other toppings you like.

Bake for 25 - 30 minutes, or until golden brown. (Start to check the bread after about 20 minutes.

Remove the focaccia from the pan and let cool to desired temperature.

Enjoy!

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