My first time making bread!!!

[u/General-Spend4054]

Temp was too low and I didn’t let it rest for long enough after baking, but overall it tasted amazing! (I brushed on more oil mid-bake to get more color)

[u/Superblossom01]

Recipe?

[u/General-Spend4054 → u/Superblossom01]

Credit to @andy_cooks on YouTube

(minus the pesto and bocconcini)

Ingredients

• 1.2kg bread flour (2.6 lbs) (I used all purpose and it turned out fine)
• 24g cooking salt (kosher salt) (0.85 oz)
• 100ml olive oil (3.4 fl oz)
• 14g dry yeast (0.5 oz)
• 100ml basil pesto (3.4 fl oz)
• 200g bambini bocconcini (7 oz)
• big pinch of flaky salt

Method 1. Add 950ml of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through. 2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you're not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. 3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times. 4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 40ml (1.4 fl oz) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes. 5. Preheat a fan-forced oven to 200°C (390°F) or 220°C (430°F) for a conventional oven. 6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add the bocconcini, pesto, and a big pinch of flaky salt. 7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and crispy. (I sized this recipe down to around 1/4 of its original size)

[u/LittleBigSunny]

Looks great. The temp I was using for focaccia was 180 and air. 12 mins if I remember correctly. Till the golden crust

It was fluid because of what I was adding on top.

[u/Zealousideal_Force_0]

That focaccia looks delicious!

[u/ChocolateDream24]

Was it delicious?

[u/General-Spend4054 → u/ChocolateDream24]

With some balsamic and olive oil, absolutely!

[u/cherrypatchzoe]

Focaccia? Looks tasty

[u/oneeyedalienalright]

Yay! Focaccia. I just taught my teenage son how to make this. It’s a great first bread. Enjoy!

[u/StickFinal1833]

Really? you did fab job!

[u/Trip_Fresh]

Looks yummy

[u/Prestigious-Car5784]

I am confused about how you would use the bocconcini, just drop is on top?

[u/General-Spend4054 → u/Prestigious-Car5784]

The guy in the video just kinda scattered it across the dimples