Olive Basil Focaccia

This olive basil focaccia is crispy, airy, and filled with the flavors of olives and basil. A surprisingly easy, wonderfully flavorful bread.

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Prep Time 10

Cook Time 30

proofing 3

Total Time 3 40

Servings 9 servings

Ingredients

200 grams flour
250 ml water - 105f to 115F
1 tbsp olive oil + more for drizzling
3 grams / 1/2 tsp salt
4 grams - 1¼ tsp rapid rise yeast
½ tbsp fresh basil
10 olives - sliced - I used regular size pimento stuffed green olives
dried oregano for seasoning
course salt for seasoning

Instructions

To a medium bowl, add the flour, yeast, salt, water and olive oil. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.
Place the bowl in a "proofing bag" ***see note below in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes.
***I place my dough in a proofing bag and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough.
***Please see note below in the notes section for a more detailed description of the proofing/folding process.
So the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st eight folds. Keep a bowl of water near by, wet fingers helps keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20 minute proofing session.
The dough has proofed for the 2nd 20 minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds. Return the bowl back to the proofing bag and return the bag back to the oven.
This process of 20 minutes of proofing and 8 folds will be repeated 3 more times. After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
Generously oil an 8x8 square pan.
Once the last 20 minutes of proofing is done, pour the dough into the pan and gently spread it out - trying not to lose any bubbles you have created. Drizzle the top of the dough with olive oil - not too heavy on the olive oil. Place the pan in the proofing bag, place the bag in the oven - again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
Once done proofing, remove the dough from the oven and its proofing bag.
Preheat the oven to 425F
Drizzle the dough with more olive oil. Using your fingers, "dimple" the dough creating bubbles and pockets. Scatter the sliced olives across the top of the dough, scatter the basil across the top and sprinkle a little oregano across the top along with some course salt. Feel free to stick those fingers in there and "dimple" a little more.
Bake the focaccia for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. Transfer the bread to a cooling rack. It is best served warm.
Store the focaccia in an airtight container at room temperature.
Tutorial video for the folding process

Notes

***When it comes to proofing, I use what I call a "proofing " bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in ( depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.

***The "Folding" process - think of your bowl of dough as a clock. Starting at 12 o'clock, lift the dough up and lay it over the top of the dough moving from the 12 o'clock position to the 6 o'clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o'clock position and lay it over the top of the dough moving toward the 6 o'clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.

quick time line -

proof for 20 minutes / 8 gentle folds

proof for 20 minutes / 8 gentle folds - this should end the 1st hour of proofing

proof for 20 minutes / 8 gentle folds

proof for 20 minutes - this ends the 2nd hour of proofing ( next step is to place the dough in the prepared pan)

***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.