Easy Focaccia with Sponge Method
Focaccia is a type of Italian bread made with yeast and a strong, high-gluten flour, then baked in flat sheet pans after rising, resulting in a distinct texture and flavour. There are so many ways and methods to make bread, for this focaccia I use sponge method it easy to work without taking too much time the result turn out very nice. The texture of focaccia bread is similar to pizza, you can even make your own toppings for it. Spongy flavorful with the herb topping to choose from such as rosemary, basil, olive, tomato and so much more.
For the Sponge
Ingredients:
115g bread flour
90g water
2g yeast (1/4tsp)
Steps:
Mix all ingredients together in a container. In the fridge overnight or 4 - 8 hours in room temperature.
Final Dough
Ingredients:
300g bread flour
200g water
3g yeast
7g salt (1 tsp)
15g olive oil
300g sponge
Steps:
Dissolve yeast in a small bowl of water
Combine flour and sugar, salt, oil, sponge and yeast water in the mixing bowl
Mix using the dough hook for 10 minutes
When the dough form does not stick and begins to pull together remove the hook
Put the dough in a container cover and rest for 2 hours or double in size
Oil the baking tray with olive oil
Roll and stretch dough into a rectangle to fit pan and then place the dough inside pan
Proof until double in thickness about 1 hour
With fingertips, poke holes
I use dough scraper to pre-cut the dough I do this so its east to break the bread out in a rectangle after baking without using the knife
Top half of the dough with rosemary and coarse salt
On the other half spread the pesto sauce (video instruction) and sprinkle parmesan cheese all over it
Bake at 400 F – 425 F for 30 minutes
Focaccia and Tuna Sandwich
Enjoy your homemade focaccia !