Cold-oven focaccia
You put it in a cold oven. It works. Stop asking questions.
Ingredients
- 500g strong white flour
- 400g cold water
- 10g salt
- 4g instant yeast
- Olive oil, generous
- Flaky salt and rosemary to finish
Method
- Mix everything except the finishing oil and salt. It will look like a shaggy mess. Leave it 20 minutes.
- Fold it over itself four times, then leave 30 minutes. Repeat twice more.
- Oil a tin properly, tip the dough in, spread it out with oily fingers.
- Dimple it, scatter rosemary and flaky salt, drizzle more oil than feels reasonable.
- Put it in a COLD oven, then turn it to 220°C. Bake 30–35 minutes.
- Lift it out of the tin and check the bottom is crisp. If not, back in for 5 minutes.
Notes from the kitchen
0 comments — swaps that worked, things to watch out for.
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