Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
In a large bowl, combine warm water, salt, extra virgin olive oil, and yeast. Whisk thoroughly to dissolve the salt.
Add the bread flour to the wet ingredients and mix with a wooden spoon until a shaggy, wet dough forms and no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes. After resting, wet your hands with water.
Perform the first series of stretch and folds. Lift one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat 3 more times for a total of 4 folds.
Cover the dough and let it rest for another 30 minutes. Then perform the second series of 4 stretch and folds.
Cover the dough and let it rest for another 30 minutes. Then perform the third series of 4 stretch and folds.
Cover the dough and let it rest for another 30 minutes. Then perform the fourth and final series of 4 stretch and folds.
Cover the dough with plastic wrap and let it rest for a final 30 minutes at room temperature (or place in the fridge overnight).
Generously grease a baking tray with about 3 tablespoons of olive oil. If your tray is not non-stick, line it with parchment paper first, then add the oil.
Gently transfer the dough into the greased tray, being careful not to deflate the air bubbles. Perform a final gentle fold.
Drizzle more olive oil on top and gently spread the dough to fit the pan. Cover and let it rise for about 1 hour.
Preheat your oven to 400°F (200°C), preferably with the fan on. After the dough has risen, drizzle with more olive oil, oil your hands, and dimple the dough all over with your fingertips.
Add your desired toppings. This recipe uses olives and fresh rosemary. Make sure to coat the toppings in oil to prevent burning.
Bake the focaccia for 20-22 minutes until golden brown and crispy.
Immediately remove the focaccia from the pan and place it on a cooling rack. Let it cool for at least 10 minutes before slicing.
To make a sandwich, slice the focaccia in half horizontally.
Layer with prosciutto and fresh mozzarella di bufala.
Close the sandwich, slice, and enjoy.
