This basic focaccia recipe is a great jumping off point for yeasted bread. The traditional Italian bread is flavoured with olive oil and salt and uses similar techniques to our basic sourdough recipe. Keep it simple with olive oil and salt or mix it up by adding tomatoes, olives, onions, or fresh herbs before baking.
500 g Prairie Hard Red
6 g active dry yeast or 12 g fresh yeast
8 g sugar
16 g salt
350 g warm water
Olive oil to coat
Mix flour, yeast, sugar, and warm water until combined. Leave for a 20 minute autolyse.
Add salt and mix until incorporates. Let rest for 30 minutes.
For the next hour and a half, conduct one turn every 30 minutes (for a total of 3 turns). One turn consists of two folds, turning the container in between folds. Reference the sourdough recipe for a more in-depth explanation or our Instagram feed for a video.
After completing the turns, oil a 13″ x 9″ pan or a large cast iron pan liberally. Flip the dough into the pan so that the smooth side (top of the dough) is facing down to coat in oil. Flip the dough in the pan and stretch to the size of the pan.
Bake at 475 degrees for 10 minutes, lower your oven to 400 degrees and bake another 10-15 mins or until golden brown all over. Let cool before cutting and serving.
