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--- focaccia2 [2026/02/11 15:16] – [Divide & Cold Ferment] jforbes
+++ focaccia2 [2026/02/11 15:19] (current) – jforbes
@@ Line 57: / Line 57: @@
 ===== 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 =====
-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:
+  * 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.
 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 =====
-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.