Olive, Tomato, Rosemary and Parmesan Foccacia
Serves 930 mins prep40 mins cook
Olive, Tomato, Rosemary and Parmesan Foccacia- here is the recipe and tips on how to make the fluffiest, most delicious Focaccia at home! The toppings are highly customizable so you can toppings to your liking.
0 servings
What you need
Instructions
1. Add water, honey, yeast, salt, olive oil and half of the flour into a mixing bowl with a hook attachment; knead for a few and add the rest of the flour; knead again for 5-7 mins; 2. Stretch and pull the dough by hand and cover and let it rest; repeat 3 times in about 30 mins intervals; 3. Transfer the dough into an oiled bowl, seal and refrigerate for at least 5 hours or overnight; 4. The next day- dough should have doubled in size and have beautiful bubbles on top; transfer it onto a lined oiled baking sheet; fold it twice and stretch it; cover with another baking sheet and let it rest for about 2 hours; 5. Drizzle a generous amount of olive oil on top, dimple the dough with your fingers, add the toppings and bake in a preheated oven at 425 F for about 25- 30 mins; 6. Let it cool if you can wait and enjoy!View original recipe