This fluffy, perfectly salty piece of bread will be the star of any meal, any time of day. It comes together very easily, but you need to set some time aside for the flavors and textures to fully come out. I like to let it rest for up to 24 hours in the fridge, plus an additional 4 hours of resting time afterward.
It took me a while to understand that the humidity and heat in my hometown play a contributing factor in how well my dough turns out. Different types of flour absorb moisture at different rates, and since this recipe has an 89% hydration ratio, I prefer to use bread flour rather than all-purpose flour or a mix of both. That being said, I’ve made it multiple times using only all-purpose flour, and it was still very delicious.
Ingredients:
500 grams of bread flour
10 grams of kosher salt
1 gram of sugar
8 grams of active dry yeast
445 grams lukewarm water
3–4 tablespoons olive oil
2-3 bunches oregano (depending on preference)
I recommend using a thermometer and a kitchen scale to get the exact measurements.
-Start by activating the yeast. Mix the yeast with lukewarm water and sugar. Leave the mixture to sit for 15 minutes, or until it forms a layer of foam on top.
-In a separate bowl, combine the dry ingredients. Add the oregano leaves to the flour mixture and make sure they’re well-coated with the flour.
-Pour the yeast mixture to the centre of the bowl and use a spatula to mix until everything is absorbed and well mixed. Your dough will be homogenious, but sticky.
-Add one tablespoon of olive oil to the dough and rub it onto the surface and sides of the dough.
Cover well and place it inside the fridge. For maximum flavor, I usually let it rest for at least 18 hours, and I aim to keep it for 24 hours.
-The next day, take a baking pan and add 2 tablespoons of olive oil.
I typically use a 22×33 cm pan for a thinner focaccia and a 22×27 cm pan for a thicker one.
Take the dough out of the fridge and coat both sides with the oil in the pan. Let the dough rest uncovered for 4 hours outside of the fridge.
-Preheat your oven to 220°C.
Sprinkle a little olive oil on your hands and gently stretch the dough to fit the pan. Sprinkle with salt, then bake for 25 to 30 minutes.
Give this recipe a try and enjoy with labaneh or any side/filling of choice or simply on its own. It is sure to impress!
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