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Focaccia

Based on https://www.seriouseats.com/easy-no-knead-focaccia percentages.

Check https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/ for smaller and different timing for fridge focaccia.

Ingredients
  • 800 g (100%) flour
  • 640 g (80%) water
  • 6.4 g (0.5%) yeast
  • 16 g (2%) salt
  • 108.8 g (13.6%) olive oil oil divided
    • 32 g (4%) for dough
    • 43.2 g (5.4%) [3.2 tbsp] for sheet pan
    • 32 g (4%) [2.4 tbsp] for drizzle
  • Extra flaky salt for topping
  • Extra toppings (rosemary, tomatoes, olives, garlic, potato, etc)
Steps

FOOD PROCESSORPROCESSORS NOT RECOMMENDED

  1. Proof yeast with warm water, between 40.5ºC/105ºF and 46ºC/115ºF
  2. Mix all ingredients until the dough is nice and elastic, it won't be as firm as other bread doughs because it has a lot of water. DoughA dough hook might not be a good idea.  Be careful that water doesn't splash, pulse it a little at the beggining.beginning.
  3. Set on an oiled bowl for 45 min to 2 hours until it doubles in size.
  4. Drizzle 2 Tbsp. oil over a sheet pan right before taking the dough out.
  5. Take out and fold over into itself in half, then rotate 90º and fold again. Just until it deflates, and then place on a sheet pan.
  6. Do two more folds and let rest for 5-10 min for gluten to relax, covered.
  7. Stretch dough gently on the pan. If it's not letting you stretch, let it rest for 5 min, and continue.
  8. If doing overnight. After stretching, cover with plastic and chill from 8-24 hours.
  9. Let it sit in a warm spot until the dough is puffed and bubbly and doubles in size (45-65 min)
  10. Preheat the oven atto 450ºF (Kenji does it at 500ºF)475ºF
  11. Make dimples, and drizzle olive oil. Add any extra toppings.
  12. Bake it for 25-35 min.
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