@thescottishwife: ✨ Here’s the recipe as promised! ✨ I made this focaccia how you normally would — but when it came to kneading, I mixed it on low just until it came together as a rough dough (about 2–3 minutes). Then I covered it with a warm damp cloth for 10 minutes before kneading again with the dough hook until smooth. 👉 Focaccia should be a wet dough (all that moisture makes it fluffy + helps the crispy edges!) I left mine in the fridge for 2–3 days for extra flavor, but you can also just let it rise for 2 hours at room temp and it’ll turn out great. Ingredients: • 1 envelope (7g / 2¼ tsp) active dry yeast • 6 cups bread flour (780g) • 2 tbsp kosher salt (17g) • ½ cup extra-virgin olive oil (110g) + more for topping & oiling hands • 2½ cups warm water • Flaky salt for sprinkling • Optional toppings (onions, herbs, tomatoes, etc.) Steps: 1. Dissolve yeast in warm water (about 105°F) until cloudy & bubbly. 2. Add flour and salt, mix on low until it forms a rough dough. Rest 10 min under a damp cloth. 3. Knead again with dough hook until smooth & elastic. 4. Coat bowl + dough with olive oil. Let rise 2 hours at room temp OR 2–3 days in the fridge. 5. Transfer to oiled sheet pan, stretch dough out, dimple with fingers, drizzle with olive oil, add toppings. 6. Bake at 400°F for 45 minutes until golden and crisp. 7. Sprinkle with flaky salt, slice, and enjoy! #focaccia #focacciabread #focacciarecipe #easybreadrecipe #easybread

thescottishwife

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Sunday 31 August 2025 13:33:54 GMT