Overview
This is recipe yields a half-sheet of focaccia (18 x 13" sheet pan, 1" deep).
Stand mixer works well.
Long rise
Use fresh or not too old from the fridge levain.
Add everything into a stand mixer bowl and a dough hook.
- levain/starter 120g gr
- water 850 gr warm about 80℉
- olive oil 20 gr
- AP flour 1000 gr
- salt 20 gr
After things are mixed, use a scraping tool to get any remaining flour or dough stuck to the sides. Some recipes call to oil the side of this rise bowl; it’s optional.
Let this rest covered for 12-24 hours. It should double in volume. Can chill this to slow down the fermentation, etc.
The bake
- Generously grease the half sheet (~1 Tbsp) with additional olive oil.
- Gently turn out the dough onto the sheet. Try not to break any air pockets
- From underneath stretch the dough, like a pizza dough, so it fully and evenly fills the entire sheet. Again, careful with any air pockets.
- Drizzle and spread olive oil across the top.
- Gently press with your fingertips to make divits all across the surface.
- Sprinkle coarse sea salt & toppings
- Rest for 30 min
- (Optional) Do a final fingertip press across the whole sheet pan to make sure the dough is to each corner. I’ve found it also helps to make the rise even across the surface.
- Pre-heat oven to 450 °F
- Bake for 25-30 min until golden brown on top with some dark brown spots
For heavier or wet toppings (such as a pizza), do a blind bake for 20-25 minutes to get the bottom structure (20 min is usually enough even for a lot of sauce and toppings). Then add toppings then bake an additional 5-10 min to finish those. More toppings generally need more time to cook.
