خبز الفوكاتشا

In a bowl, mix 500g fine-ground flour with wheat germ, 4g organic dry yeast, and 10g salt (1 tablespoon). Add 400g water, 1 tablespoon honey, and 15g organic olive oil

Mix well without kneading until well combined.

Cover the dough and let it rest for 30 minutes at room temperature.

Stretch and fold the dough by pulling its edges upward and folding them over from all sides

Cover the dough again and let it rest for 1.5 hours at room temperature.

Transfer the dough to the refrigerator and leave it overnight for slow fermentation, enhancing its flavor.

The next day, grease a baking tray with olive oil, place the dough in it, and coat the surface with olive oil before gently spreading it out.

Let the dough rest for 2 hours at room temperature until it puffs up

Drizzle more olive oil on top, dimple the dough with your fingers, and add desired toppings such as tomatoes, olives, thyme, rosemary, or pesto.

Bake in a preheated oven at 220°C with the fan on for about 25 minutes until golden and slightly crispy.

Let the bread cool slightly before serving with olive oil and balsamic vinegar, or use it for sandwiches. It will be crispy on the outside and soft on the inside due to the olive oil.