A simple, fluffy focaccia recipe with minimal effort, mixed only with a wooden spoon. Perfect for any occasion!
Prep flour: Sift 420 g (3 ⅓ cups) flour (optional: sift twice for airy dough).
Activate yeast: Mix 7 g yeast, 150 ml lukewarm water, 1 tsp flour, and a pinch of sugar. Let sit 5-10 min until foamy.
Mix dough: In a large bowl, combine flour, yeast mixture, 230 ml lukewarm water, 1 tsp salt, and 100 ml olive oil. Stir with a wooden spoon for 2 min until sticky.
First proof: Cover and let rise in a warm, draft-free spot for 40 min.
Stretch and fold: Perform "stretch and fold" by pulling and folding dough over itself 20 times, rotating the bowl. Cover and rise for 3 hr.
More folds: Do 3-4 stretch-and-fold sets every 30 min during the first 2 hr. Let rest for remaining time.
Prep pan: Grease a baking pan with olive oil. Transfer dough to pan.
Dimple dough: Drizzle with olive oil, press fingers into dough to create dimples.
Add toppings: Press cherry tomatoes or other toppings into dough.
Bake: Preheat oven to 220°C (425°F). Bake 30-35 min until golden. Toothpick should come out clean.
Serve: Cool slightly, slice, and enjoy!