Cooking With Kira
Region: US
Friday 30 October 2026 04:54:33 GMT
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Aunt T :
The activation timelapse is so cool!
2026-10-30 12:24:43
2
Juliehashope :
I was so happy to see you cover the bowl with a Christmas dish towel!!!!! Thanks for an early morning smile😊
2026-10-30 10:27:27
1
Cooking With Kira :
Focaccia 6 g active dry yeast 5 g honey 15 g extra virgin olive oil 390-420 ml water at 105-110 F 10 g salt 500 g bread flour Mix yeast, honey, oil, and water. Let sit for 10 minutes until bubbly. Add flour and salt to the yeast mixture and stir. I do this all with a fork or dough whisk. Once combined scrape down the sides of bowl. Will be a very “shaggy” dough. Cover and let rest for 15 minutes. Stretch & folds: (3 times) Uncover the dough With clean hands dip your fingers in cold water. Grab the edge of the dough and pull it upwards then toward the center of the dough ball. Release. Repeat 3-4 stretches and folds, going around the bowl. You should be left with a ball in the middle of the bowl. Cover and let rest 15 minutes. Repeat this stretch and fold step two more times. By the third time you should notice some tension building in the dough and it will be more difficult to stretch up and in. Cover tightly. Place in the refrigerator. (Skip this step and skip to shaping if you plan to make it the same day!!) Remove from refrigerator 2-3 hours before you plan to eat. Let rest 45-60 min to help the dough come to room temperature. (Skip to here 👇 for same day baking) Shape dough and place in a parchment lined and greased 9x13 pan. Cover and let rest for at least 30 minutes… 90 minutes would be better. BUT I know time crunch is a real thing. Once your dough is ready for baking remove the cover and drizzle oil over the top. Dimple the bread, pushing the oil mixture into the dimples and evenly distributing. Bake at 425 for 25-30 minutes. Enjoy!
2026-10-30 04:59:07
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