Should I bake outside more… or never again? 🌚 Recipe 👇 INGREDIENTS Dough: • Flour — 400 g • Warm water — 226 g (1 cup) • Dry yeast — 2 1/4 tsp • Olive oil — 2 tbsp • Sugar — 3/4 tsp • Salt — 1 tsp Topping: • Fresh rosemary • Mushrooms (I used chanterelles) • Berries (I used frozen red currants) • Black sesame seeds • Flaky salt • Olive oil INSTRUCTIONS 1 — Activate yeast Mix warm water, sugar, and yeast. Let it sit for about 10 minutes until the mixture becomes foamy and active. 2 — Make the dough Add flour, olive oil, and salt to the yeast mixture. Mix until a dough forms. Knead until it is smooth and elastic (about 8–10 minutes with a mixer or by hand). 3 — First rest Place the dough in a lightly oiled bowl, cover it, and let it rest for 20 minutes. 4 — Folding (build structure) Remove the dough from the bowl and fold it into an envelope. Return the dough to the bowl and leave it in a warm place for 20 minutes. Repeat this folding process two more times, taking a 20-minute break each time. 5 — Shape & toppings Divide the dough into three equal strands and braid them into a plait. Place the braid into a greased baking tin. Sauté the mushrooms until golden, then arrange them on top of the braid along with the rosemary, berries, and black sesame seeds. Finish with a drizzle of olive oil and a sprinkle of flaky salt. 6 — Bake Bake at 185°C (365°F) for 25–30 minutes, or until the crust is beautifully golden brown and crisp. #witchyfocaccia #focaccia #cookingasmr - @visite.ana