Focaccia Bread in BounceBox

Created by Sahar Elgamil

Ingredients:

• 1 cup or 125g All purpose flour
• 1/2 tsp or 3g salt
• 1/3 cup or 95g warm water
• 2/3 tsp or 2g instant yeast
• 1 tsp olive oil
• 1 Tbsp olive oil for proofing
• 2 Tbsp olive oil for dimpling
• Cherry tomatoes (optional)
• Rosemary (optional)
• Flaky salt (optional)

Directions:

1. Microwave water in your mini BounceBox for 20 seconds
2. Add in yeast and 1 tsp olive oil, then whisk vigorously
3. In your large BounceBox, combine flour and salt
4. Add in your yeast mixture and stir until it forms a hydrated dough
5. Cover with the lid and press down once for a vented seal. Let rest for 10 minutes
6. Stretch and pull the dough for about two minutes. Wetting your hand with water will help with this step
7. Drizzle 1 Tbsp olive oil over the dough, place the lid back on, and let proof for 30 minutes
8. After 30 minutes, your dough should have grown. Stretch and pull for another two minutes, then fold the edges of the dough underneath itself and place it smooth side up
9. Drizzle 2 Tbsp olive oil over the dough, and begin pressing in with your fingers to dimple it
10. Place any toppings you like on your focaccia. If you choose to do cherry tomato and rosemary, press the tomatoes in cut side up, and oil your rosemary so it doesn’t burn
11. Top with flaky salt (optional), and bake at 425° for 20 minutes on the lowest rack of your oven
12. Once crispy on the outside and fluffy on the inside, enjoy!