Focaccia Sandwich Bread
Did you know you can easily turn focaccia bread into sandwich bread? With simple adjustments to how you bake it, you can create this delicious focaccia bread loaf.
510g strong white flour (00 flour, flour with a minimum of 10g protein/100g)
10g kosher salt
455g water lukewarm
5 tablespoons olive oil divided
Instructions
In a large bowl, whisk together the flour, salt, and instant yeast. Add the water.
Using a wooden spoon, mix until the liquid is absorbed, and the ingredients form a sticky dough ball.
Rub the surface of the dough lightly with olive oil.
Cover the bowl with a cloth or plastic wrap and place in the refrigerator immediately for at least 12 hours or up to three days.
Using your damp hands or two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
Let the dough balls rest for 3 to 4 hours.
Lightly oil a standard bread loaf pan. Pour the focaccia dough into the pan.
With damp hands gently dimple focaccia all over with your fingers. You don’t want to create too many dimples or bubbles. Sprinkle on salt.
Place the pan in a preheated oven at 200ºC for 20mins. Reduce heat to 190ºC. Bake for 20 to 25 minutes more or until golden all around.
Rest for 10 mins before cutting. Enjoy with your favourite filling!