BOTW | Rustic Italian Focaccia | Bundle Ingredients | Only $17.95

Rustic Italian Focaccia - Recipe makes 1 x Foccacia. 

400g Artisan Strong White Bread Flour
50g Light Rye Flour
50g Semolina Flour
430g Warm Water
10g Olive Oil
6g Yeast
12g Salt

Total flour: 500 g
Hydration: 86%
Salt: 2.4%
Yeast: 1.4%
Olive oil: 2%

**Product Bundle Consists of enough ingredients to make 4 Foccacias**

• 2kg Artisan High Protein Bread Flour
• 200g Light Rye Flour
• 200g Semolina
• 25g Gold Standard Yeast

Start by mixing the flour, water, and yeast together in a large bowl until no dry flour remains. The dough will look rough and shaggy at this stage. Cover the bowl and leave it to rest for 30 minutes. This resting period helps the flour fully hydrate and begins developing the gluten.

After 30 minutes, add the olive oil and salt to the dough. Using wet hands, gently squeeze and fold the dough until everything is well combined and the dough starts to feel smoother. Cover again and leave to rest for another 30 minutes.

Next, begin your coil folds. With wet hands, gently lift the dough from the centre, allowing the ends to fold underneath themselves. Rotate the bowl and repeat until the dough tightens slightly. Perform 3–4 rounds of coil folds, leaving around 20–30 minutes between each round. You’ll notice the dough becoming smoother, stronger, and airier each time.

Once your folds are complete, leave the dough to rise until it has doubled in size and looks soft, jiggly, and full of air bubbles. Depending on the temperature of your kitchen, this can take a few hours.

Generously oil your focaccia tin with olive oil, making sure the base and corners are well coated. Carefully transfer the dough into the tin, turning it slightly so it’s coated in oil on all sides. Add a little more olive oil over the top — focaccia loves olive oil, so don’t be shy.

Leave the dough to rest again until it naturally stretches and fills the tin. If needed, gently ease it towards the corners with your fingertips, but avoid forcing it so you keep all the lovely air inside the dough.

Once the dough has fully relaxed into the tin, drizzle over more olive oil and sprinkle generously with flaky salt and fresh rosemary. Using your fingertips, press deep dimples all over the surface of the dough. This creates the classic focaccia texture and helps hold all the olive oil and toppings.

Bake in a preheated oven at 240°C for around 30 minutes, or until deeply golden brown and crisp on top. Once out of the oven, finish with another drizzle of olive oil while still warm. Leave to cool slightly before slicing and serving.

Happy baking!