9:00a
Build starter
Feed the starter at 1:2:2 ratios using warm (about 80 °F) water.
NOTES
Tip: Keep the starter in the microwave with a quart of near-boiling water. Monitor its progress so that it’s at its absolute peak when mixing with the rest of the dough.
12:00p
Autolyse
In a large bowl, mix 190g Bread Flour, 190g AP Flour, and 293g Water (but not the starter) by hand until almost no dry bits remain.
Cover and let rest until the next step.
2:00p
Mix Starter, Salt & Oil
Add 80g Starter on top of the dough and mix by hand until the starter is completely integrated, about 3-5 minutes.
Lightly wet the counter with some water.
Transfer the dough from the bowl onto the wet counter.
Being careful not to tear the gluten strands, spread the dough out into a rough rectangle.
Sprinkle the 7g Fine Sea Salt evenly over the dough.
With wet hands, knead the salt into the dough for about 5 minutes. Continue to moisten the counter as needed so that the dough doesn’t stick so much that it’s tearing.
Move the dough back into the bowl.
Add 1/4c Olive Oil (for dough) and squeeze into the dough until completely integrated, about 3-5 minutes.
2:20p
Bulk Rise
Perform a coil fold by lifting the dough from the middle and letting the sides tuck under. Rotate the bowl 90° and do this again.
Perform coil fold #2.
Coil fold #3
Coil fold #4
Add 2tbs Olive Oil (for pan) to the bottom of a 9” x 13” pan.
Transfer the dough to the pan.
Evenly stretch the dough out towards the corners of the pan. It’s OK if the dough doesn’t want to stretch all the way. You’ll continue to rest and stretch every 20 minutes until it does.
Continue stretching the dough out to the corners of the pan.
Finish stretching the dough out to the corners of the pan.
Cover and let rest for the remainder of the bulk and proof.
NOTES
If your pan isn’t 9” x 13”, take the difference in total area and scale the recipe total weight accordingly.
7:20p
Proof
Continue to let the dough proof in the pan.
8:50p
Pre-heat the Oven
30 minutes before baking, pre-heat the oven to 450 °F.
9:00p
Prepare Dough
Before preparing, the dough should be slightly puffy with some small bubbles popping up.
Slice the 10 Kalamata Olives in half.
Slice the 10 Cherry Tomatoes in half.
De-stem the 1/2c Rosemary and roughly chop half of it.
With wet fingers, dimple the dough all the way to the bottom of the pan.
Drizzle 1tbs Olive Oil (for drizzling) on top.
Gently push the tomatoes and olives into the top of the dough, spacing them evenly.
Sprinkle 4g Coarse Sea Salt and 1/2c Rosemary on top.
9:20p
Bake
Bake at 450 °F for 15 minutes.
Rotate the pan and bake for another 15 minutes.
NOTES
When done, the focaccia crust should be a dark golden brown.
9:50p
Cool & Remove from Pan
Let the focaccia cool in its pan for 20-30 minutes.
Remove the focaccia from the pan, slice, and dig in!
NOTES
Removing the focaccia from the pan can be a challenge. If it seems stuck to the bottom and is safe for your pan, go around the sides with a metal spatula until it unsticks.
Ingredients
190g
Bread Flour
190g
AP Flour
293g
Water
80g
Starter
7g
Fine Sea Salt
4g
Coarse Sea Salt
1/4c
Olive Oil (for dough)
2tbs
Olive Oil (for pan)
1tbs
Olive Oil (for drizzling)
10
Cherry Tomatoes
10
Kalamata Olives
1/2c
Rosemary
Yield
1
Time
12h 55m