Bread Blog

Quick Focaccia

August 17, 2019

The dough

The focaccia dough, covered in rosemary and salt (before the oven)

The final focaccia bread

Ingredient Quantity (g) Baker’s Percentage (%)
Water 330 66
Dried active yeast 7 1.4
White bread flour 500 100
Salt (for dough) 10 2
Fresh rosemary handful n.a.
Coarse rock salt (for covering) 2 pinches n.a.

Timings

Step Time
Bulk rise 2.5 hours
Proof 30 mins
Bake @ 250 ºC 12 mins

Notes

  1. Super easy and great results. Tasted great even after 2–3 hours.
  2. No crumb photos, was for a picnic party!
Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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