====== Focaccia (Cold Ferment, 2-Loaf Batch) ======

===== Formula =====

^ Ingredient ^ Weight ^
| Water (70–80°F / 21–27°C) | 316 g |
| SAF instant yeast | 3.2 g (1 tsp) |
| Honey | 8 g |
| King Arthur AP flour | 400 g |
| Whole wheat flour | 50 g |
| Salt | 11 g |

Salt equivalents:
  * 4 tsp Diamond Crystal kosher salt
  * 2 tsp table salt

Yield: 2 focaccia (quarter sheet size)
Hydration: 70%

===== Mise en Place =====

  * Extra virgin olive oil
  * 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.