Recipes
Have you ever wanted delicious, pillowy, olive oil laden pockets of soft sea salt flecked bread right in your home? Meet the ultimate lazy focaccia recipe- mix it in a bowl, chuck it in the fridge overnight (or more), bake it off and viola! You are livin' the Chefs Life.
Ingredients:
Method:
In a large bowl or standing mixer with a dough hook, combine the bread flour, yeast, sugar, and salt. Turn not the speed to low and slowly pour in the lukewarm water until the dough forms, about 5 minutes.
Oil a large bowl with a couple tablespoons of Chef’s Life olive oil. Scoop out the dough and cover it in the olive oil, ensuring all surfaces are covered. Cover with plastic wrap or parchment, place in the refrigerator for minimum 12 hours, or let yours go for 2 days like we did at Chefs Life HQ.
When the dough is ready, let it rise another 2 hours at room temp on the counter. Prepare a 9x13 pan with parchment, first lining the pan with oil or butter to prevent sticking.
Preheat the oven to 425. Place the dough in the pan, using your hands to spread it to all the corners and become even in shape. Using your fingers, begin to press into the dough to make imprints all over. Drizzle again with 2-4 tbsp olive oil (or more), sprinkle a healthy dose of sea salt.
Bake the focaccia in the oven for 30 minutes or until golden brown.
Ingredients:
- 4.5 cups all purpose or bread flour
- 1 tbsp kosher salt
- 2 tbsp sugar
- 2.5 tsp instant yeast
- 2.5 cups room temp - warm-ish water
- 1/4-1/2 cup Chef’s Life Extra Virgin Olive Oil
Method:
In a large bowl or standing mixer with a dough hook, combine the bread flour, yeast, sugar, and salt. Turn not the speed to low and slowly pour in the lukewarm water until the dough forms, about 5 minutes.
Oil a large bowl with a couple tablespoons of Chef’s Life olive oil. Scoop out the dough and cover it in the olive oil, ensuring all surfaces are covered. Cover with plastic wrap or parchment, place in the refrigerator for minimum 12 hours, or let yours go for 2 days like we did at Chefs Life HQ.
When the dough is ready, let it rise another 2 hours at room temp on the counter. Prepare a 9x13 pan with parchment, first lining the pan with oil or butter to prevent sticking.
Preheat the oven to 425. Place the dough in the pan, using your hands to spread it to all the corners and become even in shape. Using your fingers, begin to press into the dough to make imprints all over. Drizzle again with 2-4 tbsp olive oil (or more), sprinkle a healthy dose of sea salt.
Bake the focaccia in the oven for 30 minutes or until golden brown.
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