This recipe yields a light and airy homemade focaccia bread with a crispy, golden crust and a pillow-soft interior. Enhanced with olive oil, za'atar, olives, and sun-ripened tomatoes, it’s perfect on its own or as a base for a delicious sandwich.
Ingredients extracted via AI
825 g bread wheat flour150 g whole wheat flour830 g water7 g instant yeast150 g yeast starter20 g salt30 g extra virgin olive oiltomatoesblack olivesza'atar spice blendflake salt0.33 Šálka mayonnaise2 PL pesto0.5 ks lemon juicesaltblack peppericeberg lettuce6 plátkov prosciuttofresh mozzarellablack olive oilblack peppergenoa salamiGreek pickled peppers
Procedure generated via AI
In a large bowl or stand mixer, combine 825 grams of bread flour with 150 grams of whole wheat flour.
Warm 830 grams of water to about 37°C (100°F).
Dissolve 7 grams of instant yeast in the warm water.
Pour the yeast water into the flours and mix using a dough hook on low speed for 10 minutes, scraping down the bowl occasionally to hydrate all the flour.
After 10 minutes, add 20 grams of fine sea salt and continue mixing at a low-medium speed for another 10 minutes.
Add 30 grams of extra virgin olive oil and mix for an additional 3 to 5 minutes until the oil is fully incorporated.
Turn the very sticky dough onto an unfloured work surface. Using the slap and fold technique, knead gently for about 2 minutes until the dough feels smooth and less sticky.
Transfer the dough to an oiled bowl or baking dish. Drizzle with olive oil, cover tightly with plastic wrap or a lid, and refrigerate for 48 to 72 hours to ferment slowly.
When ready, remove the dough from the fridge and let it rest on an oiled baking sheet at room temperature, covered with another tray and plastic wrap, for 2 to 3 hours to rise slightly again.
Preheat your oven to the highest temperature possible, ideally between 260 and 288°C (500 to 550°F).