TJean Recipe
Focaccia
Hard 2 hours Staples Bake Focaccia Bread Tomato Rosemary Italian-Inspired Homemade
About this recipe
Golden, airy focaccia with crisp edges, a soft open crumb and a classic tomato-rosemary topping. Fermented until light and bubbly, then cooked at high heat for a beautifully golden finish, this homemade focaccia brings bakery-style texture straight to your kitchen.
Ingredients
200 ml water
3 g yeast
250 g high-gluten flour
Olive oil
Cherry tomatoes
Fresh rosemary
Black pepper
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Ferment the dough | ShellBake S1 12L | Ferment | 35°C | 1 hour |
| Cook the focaccia | ShellBake S1 12L | Air Fry | 220°C | 25 min |
01Pour 200 ml of water into a large mixing bowl.
02Add 3 g of yeast.
03Whisk until the yeast is evenly dispersed in the water.
04Add 250 g of high-gluten flour.
05Mix until the flour absorbs the liquid and a sticky dough begins to form.
06Continue mixing and folding until the dough becomes more cohesive.
07Cover the bowl and allow the dough to rest briefly.
08Transfer the dough to an oiled baking dish.
09Spread and gently press the dough toward the edges of the dish.
10Place the dish in the ShellBake S1 12L.
11Select Ferment mode.
12Set the temperature to 35°C.
13Ferment for 1 hour, until the dough becomes visibly risen and airy.
14Carefully remove the fermented dough from the oven.
15Drizzle olive oil over the surface.
16Use your fingertips to press deep dimples across the dough.
17Arrange sliced cherry tomatoes over the surface.
18Add fresh rosemary.
19Season with black pepper.
20Return the baking dish to the ShellBake S1 12L.
21Select Air Fry mode.
22Set the temperature to 220°C.
23Set the time to 25 minutes.
24Air fry until the focaccia is deeply golden and the surface is crisp.
25Carefully remove the focaccia from the oven.
26Allow it to cool slightly before removing from the dish.
27Slice and serve warm.