Pepato

Ingredients 

420ml or 420g warm water

1/5 teaspoons instant yeast

1 Tablespoon extra virgin olive oil

1 teaspoon honey, or sugar or sweetener of choice

2 teaspoon fine sea salt

500g white bread flour 

Extra virgin olive oil to line pan and drizzle

Toppings of choice 

In a mixing bowl add 420ml or 420g warm water, 1/5 teaspoons instant yeast, 1 Tablespoon extra virgin olive oil, 1 teaspoon honey, or sugar or sweetener of choice And 2 teaspoon fine sea salt mix together. Then add in 500g white bread flour mixture together (your mixture may feel sticky or wetter than usual that is OK just keep going)! 

Once combine cover for 15 minutes, after 15 minutes, uncover stretch and fold all four corners. We’re gonna preach this process one more time cover for 15 minutes uncover stretch and fold all four corners after the second stretch and folds you’re going to cover it and leave it to rise for an hour and a half. 

Once rested use a cookie sheet place a little bit of extra version olive oil on the bottom to stick the parchment paper to the pan, poor about 2 to 3 tablespoons of olive oil on the top of the parchment paper. Place the dough in the centre of the pan. Fold the dough into threes grab one side stretch and fold to the middle. Grab the opposite side stretch and fold to the middle. You should have a small rectangle. Left and flipped the door over so the folds are on the bottom. Cover and let rest for another hour and a half.

After an hour and a half preheat your oven to 430 Fahrenheit while your oven is preheating, uncover the dough use your fingers to create dimples stamp your fingers up and down into the dough place your of choice toppings on top (personally for a basic focaccia I use salt and Italian seasoning and dried tomato seasoning) place of focaccia on the bottom rack of your oven let cook for 15 to 20 minutes! 

This is best for sandwiches and is amazing on charcuterie boards or with pasta. Focaccia has so many possibilities! Once you get a basic recipe you can do so much!