This is an amazing recipe given to me by my BIL Logan.

Ingredients

  • 500g (about 4 cups) bread flour
  • 400g Warm water ~90F
  • 7g (2 1/4 tsp) active dry yeast
  • 12g salt
  • Olive oil

Steps

  1. Combine Flour, Yeast, and 12g of salt. Mix.
  2. Add water. This is a dough with a target of 80% hydration (5 parts flour to 4 parts water), so it will be wet
  3. With a wooden spoon, Mix the dough. Work with the spoon for a 5 minutes.
  4. Cover and let the dough cold-Ferment in the fridge for at least 24 hours, and no more than 72.
  5. 2 hours before baking, turn the dough out onto a baking sheet with edges ~2 in tall, with a drizzle of olive oil on the sheet. Allow to come to room temp
  6. 30 minutes before baking, spread dough out to edges of the pan. Allow to rise.
  7. 10 minutes before baking, combine ~30g oil and ~20g water and emulsify by whisking(as best as you can). Using wet fingers, make indentations across the entire surface of the dough, then pour oil/water mixture over the top of the dough.
  8. Immediately before baking, top dough with coarse Salt. Kosher salt works well.
  9. Bake at 450°F for 20-25 minutes, or until Golden (some crispiness is good).
  10. Allou to cool before cutting into squares.
  11. Eat this Focaccia within a day, it does not keep well.

Notes

  • Top the dough with whatever toppings you like before baking. Rosemary is common. Try Garlic, cherry tomatoes, Olives, cheese, however you like it.

Focaccia