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--- focaccia2 [2024/06/29 18:54]
jforbes created
+++ focaccia2 [2026/02/11 10:19] (current)
jforbes
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-Focaccia
+====== Focaccia (Cold Ferment, 2-Loaf Batch) ======
+===== Formula =====
-g bread flour
+^ Ingredient ^ Weight ^
-  * 680g lukewarm water (100 degrees F / 34 degrees C) – 95% hydration
+| Water (70–80°F / 21–27°C) | 316 g |
-  * 7g dry yeast
+| SAF instant yeast | 3.2 g (1 tsp) |
-  * 12g fine sea salt
+| Honey | 8 g |
-  * 1 tsp honey (optional)
+| King Arthur AP flour | 400 g |
-  * 60g extra virgin olive oil
+| Whole wheat flour | 50 g |
-  * 4 tbsp garlic butter
+| Salt | 11 g |
-Focaccia
+Salt equivalents:
-In a medium bowl, mix together the lukewarm water, yeast and honey with a whisk and leave to sit for 5 minutes or until the yeast has foamed. This will indicate that your yeast is active.
+  * 4 tsp Diamond Crystal kosher salt
-In a large bowl, combine the flour and salt and whisk together. Add the yeast water to the bowl with the flour and bring together with a wooden spoon or your hands until the flour and water is combined and there are no dry parts. The dough should be wet and sticky. Cover with plastic wrap or a damp tea towel and leave to sit for 10 minutes.
+  * 2 tsp table salt
-Uncover the dough and begin to stretch and fold. To do this, wet your hands, then take a section of the dough and stretch it up and fold it onto itself on the opposite side. Rotate the bowl and repeat this step three more times until you have gone all the way around the bowl. Cover and leave to rest for 10 minutes.
-Repeat the stretch and fold method until a neat ball has formed.
+Yield: 2 focaccia (quarter sheet size)
-In a clean bowl, drizzle 20g of extra virgin olive oil all around the sides and into the bottom. Transfer the dough to the oiled bowl and cover very well with plastic wrap. Leave to rest in the fridge for a minimum of 18 hours and maximum of 72 hours. This is proof 1.
+Hydration: 70%
-Prepare a baking tin by greasing it with 20g of extra virgin olive oil. Transfer the proofed dough to the oiled baking tin. Using your fingers, stretch the dough out slightly into a rough rectangular shape. There is no need to stretch the dough out to the edges of the pan as the dough will rise and spread. Cover the tin with a damp tea towel and leave the dough to rise in a warm area of your house for 2 - 3 hours. If your dough is uncovered there is risk of too much air getting into the dough and creating a dry and crusty layer on top.
-Preheat the oven to 200 degrees C / 390 degrees F
+===== Mise en Place =====
-Melt 4tbsp of garlic butter in the microwave or on a low heat on the stovetop.
-Once the dough has risen, use your fingers to dimple the dough. Drizzle the dough with the garlic butter and 1 tbsp of olive oil. This will help the crust of the dough get golden and crispy when baking. Finish off with a sprinkling of flakey sea salt. Bake for 30 minutes or until the dough has developed a golden crust on top.
+  * Extra virgin olive oil
-Let the bread slightly cool before removing it from the baking tray. Place onto a wire rack and leave to rest for 30 minutes before slicing into it.
+  * Fresh rosemary, finely chopped
+  * Flaky salt (optional)
+  * Quarter sheet pan (13"×9") or 11–12" skillet
+  * Two 1-quart bowls (for cold ferment)
+===== Mix =====
+  * Whisk water, yeast, and honey in stand mixer bowl.
+  * Add flours and salt.
+  * Mix on low until dough forms.
+  * Scrape bowl.
+**Knead:**
+  * 3 minutes low speed
+  * 4 minutes medium speed
+  * Dough should be soft, slightly tacky, but cohesive.
+===== Bulk Fermentation =====
+  * Transfer to lightly oiled bowl.
+  * Cover.
+  * Rise at 70°F (21°C) until tripled, ~4 hours.
+===== Divide & Cold Ferment =====
+  * Turn onto lightly floured surface.
+  * Gently degas.
+  * Perform 2 letter folds.
+  * Divide into 2 equal pieces.
+  * Shape into tight balls.
+  * Place in lightly oiled 1-quart bowls.
+  * Cover and refrigerate overnight or up to 5 days.
+  * Longer cold = deeper flavor.
+===== Pan & Proof =====
+  * For each focaccia:
+  * Add 1 Tbsp olive oil to pan and spread evenly.
+  * Turn dough onto lightly floured surface.
+  * Perform 2 letter folds.
+  * Place into pan.
+  * Cover and rest 1 hour.
+  * With oiled hands, stretch to fill pan (~½" thick).
+  * Cover and proof 2 hours.
+  * Dough should reach ~1" thickness before baking.
+===== Bake =====
+  * Preheat oven to 450°F (230°C) for 30 minutes.
+  * Place small dish of boiling water on oven floor 5 minutes before baking.
+  * Dimple dough deeply with oiled fingers.
+  * Top with rosemary.
+  * Light salt (skip if using table salt).
+  * Drizzle 1 Tbsp olive oil.
+Bake:
+  * Load pan middle rack.
+  * Immediately reduce to 425°F (218°C).
+  * Convection on if available.
+  * Bake 12–16 minutes until deep golden.
+Optional: move to bottom rack for last 4 minutes for stronger underside color.
+Remove:
+  * Immediately drizzle 1 Tbsp olive oil.
+  * Transfer to rack.
+  * Cool 30 minutes minimum.
+===== Notes =====
+  * Best baked within 3 days of cold ferment.
+  * For crisper bottom: bake on preheated steel.
+  * For thicker focaccia: use 8×8 pan and extend bake 3–5 minutes.
+  * For Ligurian style: brush lightly with brine before dimpling.

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