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focaccia2

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focaccia2 [2026/02/11 10:15]
jforbes [Mix] 		focaccia2 [2026/02/11 10:19] (current)
jforbes
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 ===== Bulk Fermentation ===== ===== Bulk Fermentation =====
  
-Transfer to lightly oiled bowl. +  * Transfer to lightly oiled bowl. 
- +  * Cover. 
-Cover. +  * Rise at 70°F (21°C) until tripled, ~4 hours.
- +
-Rise at 70°F (21°C) until tripled, ~4 hours.+
  
 ===== Divide & Cold Ferment ===== ===== Divide & Cold Ferment =====
  
-Turn onto lightly floured surface. +  * Turn onto lightly floured surface. 
- +  * Gently degas. 
-Gently degas. +  * Perform 2 letter folds. 
- +  * Divide into 2 equal pieces. 
-Perform 2 letter folds. +  * Shape into tight balls. 
- +  * Place in lightly oiled 1-quart bowls. 
-Divide into 2 equal pieces. +  * Cover and refrigerate overnight or up to 5 days. 
- +  * Longer cold = deeper flavor.
-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 ===== ===== Pan & Proof =====
  
-For each focaccia: +  * For each focaccia: 
- +  * Add 1 Tbsp olive oil to pan and spread evenly. 
-Add 1 Tbsp olive oil to pan and spread evenly. +  * Turn dough onto lightly floured surface. 
- +  * Perform 2 letter folds. 
-Turn dough onto lightly floured surface. +  * Place into pan. 
- +  * Cover and rest 1 hour. 
-Perform 2 letter folds. +  * With oiled hands, stretch to fill pan (~½" thick). 
- +  * Cover and proof 2 hours. 
-Place into pan. +  * Dough should reach ~1" thickness before baking.
- +
-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 ===== ===== Bake =====
  
-Preheat oven to 450°F (230°C) for 30 minutes. +  * Preheat oven to 450°F (230°C) for 30 minutes. 
- +  * Place small dish of boiling water on oven floor 5 minutes before baking. 
-Place small dish of boiling water on oven floor 5 minutes before baking. +  * Dimple dough deeply with oiled fingers. 
- +  * Top with rosemary. 
-Dimple dough deeply with oiled fingers. +  * Light salt (skip if using table salt). 
- +  * Drizzle 1 Tbsp olive oil.
-Top with rosemary. +
- +
-Light salt (skip if using table salt). +
- +
-Drizzle 1 Tbsp olive oil.+
  
 Bake: Bake:
- +  * Load pan middle rack. 
-Load pan middle rack. +  * Immediately reduce to 425°F (218°C). 
- +  * Convection on if available. 
-Immediately reduce to 425°F (218°C). +  * Bake 12–16 minutes until deep golden.
- +
-Convection on if available. +
- +
-Bake 12–16 minutes until deep golden.+
  
 Optional: move to bottom rack for last 4 minutes for stronger underside color. Optional: move to bottom rack for last 4 minutes for stronger underside color.
  
 Remove: Remove:
- +  * Immediately drizzle 1 Tbsp olive oil. 
-Immediately drizzle 1 Tbsp olive oil. +  * Transfer to rack. 
- +  * Cool 30 minutes minimum.
-Transfer to rack. +
- +
-Cool 30 minutes minimum.+
  
 ===== Notes ===== ===== Notes =====
  
-Best baked within 3 days of cold ferment. +  * Best baked within 3 days of cold ferment. 
- +  * For crisper bottom: bake on preheated steel. 
-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.
-For thicker focaccia: use 8×8 pan and extend bake 3–5 minutes. +
- +
-For Ligurian style: brush lightly with brine before dimpling.+
focaccia2.1770822938.txt.gz · Last modified: 2026/02/11 10:15 by jforbes

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