Casillo's Same Day Focaccia Recipe

In this recipe, you will discover how to create a fluffy, golden focaccia with a crisp crust and a tender, airy crumb—all in a single day. Whether you are a seasoned baker or looking to incorporate new recipes in your kitchen, this focaccia is designed to captivate your guests taste buds accompanied by aromatic herbs, olive oil richness, and satisfying chew. 

1. 1Kg Seomlina Rimacinata 'Top'
2. 800ml of water
3. 27 grams of Salt
4. 10 grams of yeast for each 1kg of flour

1. Once you have mixed your ingredients you need to then place your dough into a container at room temperature and wait for it to double in size.
2. Make sure to cover the dough in oil to stop the dough from drying out.
3. Oil a tray (preferably a round tray) and place 800 grams of your dough into it. (A 12-13 inch tray is perfect for 800 grams of dough)
4. Leave it to rest in the tray for 15 - 20 minutes.
5. Once the dough is relaxed you may shape it for the first time, ensuring you fill the tray.
6. Leave it to rest for another 25 - 30 minutes.
7. Your dough would have continued to rise and ferment and is now ready for its second shaping. Using your fingers, press into the dough to create holes. Place your tomatoes and olives into the holes.
8. Make sure to squeeze the cherry tomatoes to ensure all the moisture sits in the dough.
9. Allow the dough to rest for a further 15 - 20 minutes allowing all of the juices to settle.
10. Pop your Focaccia into the oven at 250 - 260 degrees in an electric oven for about half an hour.
11. Remove your Focaccia from the oven to rest for 10 minutes, before returning to the oven on the same heat. Ensure you leave the door open. This is to ensure a crunchy top.
12. Remove your Focaccia and leave to cool before slicing.