Homemade Focaccia Recipe - Autolyse Method (video)

[Saviolo]

This method of bread-making is ancient. Instead of doing a lot of kneading, you let the flour and yeast sit together with the water for a long time. It's perfect for dense and enriched doughs like this. While the flour is hydrating and the yeast is eating sugar, gluten forms in the reaction between the flour and water. It's magic! Also, it requires a LOT less kneading. The toppers are all, of course, completely optional and subject to whatever flavour profile you want. Other common ones include sundried tomatoes, feta cheese, hot pepper rings, or any number of fresh herbs.

You want to use a really nice olive oil for this, because you will taste and smell it in your final product. Don't use olive oil that smells off or tastes rancid, it will really affect your focaccia. Also, make sure when you're punching the dough down after sprinkling your toppers on top that you don't break through and ruin the oiling of your container before baking. It risks getting your bread stuck to your baking vessel! We used glass, so we baked it for a little longer. For a metal pan (or a pan where you're spreading it out over a wider area for a thinner bread) you'll want to pull back on the baking time just a little. Keep an eye on it!

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