Focaccia (Cold Ferment, 2-Loaf Batch)

Salt equivalents:

• 4 tsp Diamond Crystal kosher salt
• 2 tsp table salt

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

• 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)

• 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.

• Transfer to lightly oiled bowl.
• Cover.
• Rise at 70°F (21°C) until tripled, ~4 hours.

• 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.

• 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.

• 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.

• 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.