Focaccia Recipe

NOTES: this is a 2 day recipe, makes a 1/2 batch of Focaccia, and is based on this recipe.  If you make a full batch, you can do two 9 x 13 (quarter sheet pans) or a  half sheet pan (regular cookie tray, 12 x 16 basically). I like doing two of the 9x13 inch pans wheen making a full batch. 


Pictures coming soon... 

Day 1 - Mise en place (what you'll need, getting ready)

Biga


Mix together the flour, water, and yeast until it is well combined, and no dry clumps remain. 

The recipe this is based on suggests letting the biga sit on the counter for 1 1/2 to 2 hours and then refrigerating it overnight.


The advantage of doing this is that you have better control over the timing the next steps. I’ve personally found it better to just let it sit on the counter overnight since I tend to bake first thing in the morning. 


I usually make my biga at around 6 or 7PM and then begin making my main dough around 8AM the following morning (within 12-16 hours). 

Day 2 - Mise en place (what you'll need, getting ready)

Dough


What I’ve found works best here is to cut up the Biga into about 5 or 6 pieces, put those pieces in the bowl I’m going to use to mix the main dough and then pour the water and oil over it and stir together. I stir in the salt into this mixture and stir a little more. 

 

From there, I combine the flour and yeast together and whisk it until they’re well combined. Add the flour & yeast to the mix and stir together. 

 

Once all the ingredients are fully combined, cover tightly with plastic wrap and let sit for 30 minutes. 


Next, we’ll do 5 sets of strength building folds over the course of the next 2.5 hours. Grab a pen and write down what time each should be done. If you finished mixing your dough at 8:30AM, and then let it sit for 30 minutes, your first fold will be at 9AM and you’ll be done with your last one at 11:30.  

Right before your last fold, cover a 9x13 pan with a piece of parchment and pour in about 2 to 3 tablespoons of olive oil. 

 

After your last fold, gently lift the dough out of the bowl and set it down on the pool of Olive Oil, then roll the dough around the olive oil so the entire thing is covered in oil. Once the dough is covered in oil, we’re going to stretch the dough by gently stretching it to fit the pan. 

The next thing may seem controversial, but I’m not a heavy dimpler / stippler. The recipe that this is based on suggests to stretching & dimpling the dough 3 times over the course of the next 90 minutes. 

 

What’s interesting to me is the variation in recipes. My original recipe I used, the one from AlexandraCooks says that you should not dimple the dough until right before you put it in the oven to bake. Other recipes, including the one from Mediterranean Dish suggests multiple dimpling steps - this is to distribute the gas they say. I don’t know, I suggest you find what works for you. The dough is so light & airy, naturally gassy, that I don’t think it really matters. I’ve found the dough rises a little more when not dimpling as much.

Over the course of the next 90 minutes, we're going to gently stretch the dough to pull it so it covers as much of the pan as possible. This is essentially 3 times over the course of 90 minutes. 

Right before you put the dough in the oven drizzle on additional olive oil and sprinkle with nice flaky salt (Sea Salt, Maldon) and add any additional toppings (Rosemary, etc.) and bake for 18 to 20 minutes at 450 degrees. 


Enjoy!