La focaccia

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• 111⅛ g Italian 00 flour

• bowl

Measure out your flour in the bowl on a scale

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• 2¼ g sugar

• bowl

Add sugar to the flour mixture

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• 48⅞ ml water

• liquid measuring cup
• bowl

Add the water to the flour mixture and mix in to create a dough

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• 1⅛ g yeast dough

• bowl

Measure out your yeast and add to the dough.

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Start kneading the dough

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• 8⅞ ml olive oil

• bowl

Put the dough back into the bowl and add your olive oil to the mixture

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• bowl

Add a little bit of flour into the dough and continue to knead the dough

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• 2⅔ g salt

Flatten the dough out and add salt to it

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Knead the dough until you get a nice circular shape, with a sticky but firm consistency

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• bowl

Add a tad bit of olive oil to soften the dough and let it rest in the bowl

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Wrap a towel around the bowl to help the rising of the yeast

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This is what the dough should look like, doubling in size

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• baking pan

Place the dough out in the pan and spread it until it fills all the corners, using your fingers to create small indentations in the dough. The larger the tray, the thinner the focaccia will become

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Once filled in, fill in all the little finger indentations with olive oil and sprinkle with salt (Rosemary can be used too)

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The focaccia goes into the oven at 220 degree’s celsius for 20 minutes.

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Final product!