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Focaccia

by Emerson Manibo, Starter Lab

Originating from the Latin word focus, meaning “cooked with fire”, these breads have been made since Roman times using leavening, flour, water, and fat such as olive oil, as well as other ingredients for flavor.

 

To serve four

830g all purpose flour
1 tbsp sea salt
15g fresh yeast or 5g instant dry yeast
540g lukewarm water
110g olive oil
toppings of your choice

In a large bowl, combine the water, yeast, and olive oil. Mix well until the yeast is fully dissolved.

Pour in the flour and sea salt, mix by hand until a uniform dough has formed. Cover the bowl with a kitchen towel and let the mixture rest for 3 hours.

Cover a baking tray with lightly oiled baking paper. Transfer the dough and gently stretch it into a rough square without deflating it.

Let the dough rest for an hour without covering it.
Preheat the oven to 250 °C.

Prepare your toppings, if any.

Dimple the dough with your fingers then add the toppings.

Bake for about 30-35 minutes.


COOKING TIPS:

Focaccia tastes great plain, sprinkled with just a little fleur de sel. When it comes to toppings, there are virtually unlimited options, think of cherry tomatoes, caramelized onions, leeks, garlic and rosemary, to name a few. 

Or slice open the baked focaccia and make a mozzarella, a mortadella, or a grilled vegetable sandwich.  

Emerson Manibo, baker and co-founder of the Starter Lab bakery in Bali, graduated from the International Culinary Center in Classical Pastry Arts and worked alongside the industry’s best at the legendary Tartine Bakery.

@fliptdaskript   @starterlab.bali


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