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Focaccia

Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made! ITEMS USED: Baking...

Freshly baked focaccia is the foundation of many things, including one of the greatest sandwiches I've ever made!

ITEMS USED:


INGREDIENTS:

  • 825 g Bread Flour

  • 150 g Whole Wheat Flour

  • 830 g Water (100°F)

  • 7 g Instant Yeast (or Fresh Yeast)

  • **150 g Mature Sourdough Starter for Sourdough Version**

  • 20 g Fine Sea Salt

  • 30 g Extra Virgin Olive Oil

  • Za'atar

  • Flaky Salt


INSTRUCTIONS:

Method:

  1. In a large bowl of a stand mixer, combine bread flour and whole wheat flour.

  2. To the side, mix warm water (100F) with instant yeast. Mix thoroughly.

  3. Using a dough hook attachment, mix on low speed while mixing in the yeasty water. Mix for 10 minutes. Scrape down the sides occasionally.

  4. Add fine sea salt and switch to medium-low speed and mix for an additional 10 minutes.

  5. While mixing add in extra virgin olive oil and mix for an additional 3-5 minutes.

  6. Dump dough out onto a non floured work surface. Knead using the slap and fold method for about 2 minutes.

  7. In a 3-4qt container, generously spray with oil along with a drizzle of olive oil. Toss the dough and cover with a greased lid.

  8. Place into the fridge for 48-72 hours.

  9. Grab a pan and spritz with spray oil along with a glug of olive oil. Carefully remove the dough onto the baking sheet.

  10. Gently stretch the dough to the edges. Cover with an inverted baking sheet, wrap in plastic wrap and let rest for 3 hours.

  11. Preheat the oven to 500-550F.

  12. Using olive oil and any desired toppings, drizzle the top with oil and top with whatever spices or fillings desired. Za’atar and flaky salt used in the video.

  13. Bake in the oven for 20-25 minutes.

33 Comments


btacjess
Feb 23

Has anyone tried to cook it at the 24hr mark?

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Anthony Bott
Anthony Bott
4 days ago
Replying to

Yup. Still good but less developed flavor. If you’re short on time or space go for it and it’s fine

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Mirjam Bukovšek
Mirjam Bukovšek
Feb 11

Cen you instade of Whole Wheat Flour yust du all 975g ofBread Flour?

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rjenkins5418
Nov 25, 2023

Soooooo did I mess up by using active dry yeast instead of instant yeast??

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Monbey
Monbey
Mar 20
Replying to

As long as you wait for the active dry yeast ti bloom it should yield the same result

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Kasey Duran
Kasey Duran
Oct 30, 2023

When using starter instead of yeast do you still use that amount of water?

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michael.crysdaleyyc
Apr 09, 2023

does anyone know if this recipe is possible without a stand mixer/dough hook attachment? Don't have the attachment and wondering if you can simply kneed it with hands. Thanks.

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Sven Jäckel
Sven Jäckel
Apr 27, 2023
Replying to

Yes, definitely. Just give it some spaced out foldings (2x30min). The rest of the gluten structure is done in the fridge.

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