Focaccia

Fluffy Flavorful Focaccia
Golden on the outside, pillowy inside, and drenched in good olive oil, that’s how focaccia should feel when you tear into it. This one’s loaded with flavor from a slow rise, a sprinkle of flaky salt, and whatever toppings you’re vibing with that day, sweet onions, roasted tomatoes, or just pure, buttery simplicity. It’s the kind of bread that doesn’t need company but still makes everything around it better.

Makes a 13x18 sheet pan

Ingredients

600 grams Bread Flour

450 grams Warm Water

15 grams Salt

30 grams Olive Oil (plus additional oil for pan and topping prior to cook)

3 grams Instant Dried yeast

Add all Ingredients to large bowl and mix until combined. DO NOT OVER MIX

Cover and let sit for 30-60 minutes. Keep in warm place. If you have a PROOF setting on your oven, use that. If not, leave in oven with light on or simply cover with a few towels.

Then do one set of stretch and folds (4-6 times - make sure you get all sides of the dough)

Cover and let set for 30 minutes. Repeat FOUR times.

Add oil to sheet pan. Make sure its full covered.

Add dough to pan and stretch the to fit most of the pan. If it keeps pulling back, that’s fine. Do not overwork the dough. Cover the pan and place in fridge for 8 hrs.

After 8 hours, let sit for about 30 minutes then stretch to fit the pan.

Cover and keep warm for two hours.

With about 30 minutes left, preheat oven to 450.

After two hours, uncover and dimple the dough with your fingers. This will create those pockets that will hold the oil. At this point, up should notice the dough is very airy. Any big bubbles, its ok to pop.

Add more oils to the top of the dough.

Add any toppings you’d like. I like vine ripened tomatoes, fresh basil and thyme. Sliced onions. You’re only limited by your imagination.

Place in oven on middle rack and cook for 15-20 minutes, until golden brown.

Remove and place on cooling rack.

ENJOY!!