Focaccia

SeeBased thison firsthttps://www.seriouseats.com/easy-no-knead-focaccia percentages.

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 divided
  • 32 g (4%) for overdough
  night

  https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

  Ingredients

  - 550 g  flour
  -

  • 43.2 cupsg (4745.4%) ml or grams) of water
    - [3.2 1/tbsp] for sheet pan
  • 32 g (4%) [2.4 tsptbsp] yeast
    -for pinchdrizzle
  of
  sugar
  -
11 grams (2.2 tsp) of salt
- 2 tbsp olive oil 25 g

-

• Extra flaky salt for topping
  -
• Extra olive oil for pan and topping
  - any toppings (rosemary, tomatoes, olives, garlic, potato, etc)

Steps

Steps
FOOD PROCESSOR NOT RECOMMENDED
-

1. Mix all ingredients until dough is nice and elastic, it won't be as firm as other bread doughs because it has a lot of water.
   - Dough hook might not be a good idea.
2. Set on an oiled bowl for 45 min to 2 hours until it it doubles in size.
   -
3. Drizzle 2 Tbsp. oil over a sheet pan right before taking dough out.
4. Take out and fold over into itself in half, then rotate 90º and fold again. LetJust until it deflates, and then place on sheet pan.
5. Do two more folds and let rest for 5-10 min for gluten to relax, covered.
   -
Extend
6. Stretch dough gently on athe very (very) oiled pan, gently.pan. If it's not letting you stretch, let it rest for 5 min, and continue.
7. If doing overnight. After stretching, cover with plastic and chill from 8-24 hours.
8. Let restit forsit anotherin 45min~1ha warm spot until itdough is puffed and bubbly and doubles in height.
   -size (45-65 min)
9. Preheat oven at 450ºF (Kenji does it at 500ºF)
10. Make dimples, top with lots ofdrizzle olive oil, making pools of it.oil. Add any extra toppings
    -toppings.
Let
11. Bake it rest for 1525-35 min
    -min.
Bake for 450ºF for 20-40 min