“Patience and a warm kitchen”
4-½ cups flour, all purpose
½ tsp yeast
2 cups water, between 110℉ and 120℉
1 tsp sea salt
1 tablespoon honey
2 tablespoons olive oil, bestest kind
For garlic/rosemary infused olive oil:
12 cloves, Garlic
1. In a large bowl add flour and yeast. Mix well. Make a well in the centre.
2. In a 2 cup measure add warm water (between 110℉ and 120℉), sea salt, and honey. Stir well to mix. Add to the flour mixture, while mixing with your right hand. This is a low- to no-knead dough so gently incorporate ingredients by folding, turning, and squeezing gently. Mix only long enough to incorporate ingredients. Dough will be rough.
3. Place dough into a lightly greased bowl. Add in 2 tablespoons of olive oil. Fold in gently. Then perform a series of folds on the dough. Grabbing the end of the dough farthest away from you, pull (don’t tear) the dough up and away from you allowing the weight of the dough stretch itself. Then fold the end you are holding across the dough towards you. Tuck in at the end nearest you.. Turn bowl ¼ turn and repeat this folding pattern 4 times. Fold. Don’t knead.
4. Cover with damp cloth and let sit in a warm spot (about 26℃) for about 20 minutes and then repeat the folding process. Do this ‘rest and fold’ process a total of 4 times. With each iteration, dough should become smoother and more silky.
5. Cover with plastic and let rest until doubled. In my 26℃ kitchen this took about 4-½ hours. Some recommend a cooler and slower rise: overnight in the fridge.
6. Once doubled, grease (olive oil, your bestest) a 9 x 13 metal pan. Press out dough into corners. If it doesn’t quite fit, cover with damp cloth and try again in 10 minutes.
7. Once in the pan, cover with a damp towel and let proof for 1 hour in a warm kitchen. Some recommend proofing in the oven with only the light on.
8. While this is resting, prepare garlic/rosemary oil infusion. Add garlic cloves and dried rosemary to a suitable amount of oil. You can use remaining oil later for drizzle after baking or other things (such as your next batch of focaccia). Bring oil to simmer for 15 minutes. Put aside
9. Water fingers and dimple dough working from one end of the pan to the other. Press fingers firmly down into (but not through) dough. Extract garlic cloves from oil infusion and press into dimples.
10. Cover pan with damp cloth and let proof for an additional 1 hour.
11. Heat oven to 450-475℉. Top focaccia with rosemary and a sprinkle of sea salt. Bake in the middle of the oven for 20 minutes.
12. Drizzle with infused olive oil. enJOY!