Classic focaccia

INGREDIENTS for (1) quarter sheet pan

Poolish (starter) - prepare 2 days in advance

• Bread flour - 50g

• Water (78°F or higher) - 50g

• Dry yeast - 0.1g (roughly a light pinch)

Focaccia dough - prepare 1 day in advance

• Poolish - 100g, 1 day old

• Bread flour - 250g

• Dry yeast - 0.8g (roughly under 1/4 tsp)

• Honey - 8g (roughly 1 tsp)

• Water (78°F or higher) - 175g + 15g 

• Kosher salt - 6g

• Olive oil, extra virgin - 13.5 g (roughly 1 tbsp)

• Rosemary, fresh

• Salt, coarse grind

Other

• Butter, softened - 1 tbsp

• Olive oil, extra virgin

DIRECTIONS

Day 1

Poolish starter 

1. In a small container, mix equal weight of bread flour (50g) and water (50g) together with dry yeast (0.1g or a light pinch). 

2. Cover the container and leave in room temperature (70°F to 75°F) for 8-10 hrs. 

3. Move the container to the fridge (to use within 24 hrs).

Day 2

Focaccia dough

4. In a mixing bowl, mix bread flour (250g), day-old poolish (100g), dry yeast (0.8g or under 1/4 tsp), honey (8g or 1 tsp), and water (175g) together until the dry flour is no longer visible. The mixture is expected to be wet and have a thick roux-like texture.

   • If using stand mixer, use low speed for approx. 5 mins.

5. Cover and allow the dough to sit for 30 minutes (autolyse).

6. Dissolve kosher salt (6g) in the remaining water (15g). Add the salt water to the wet dough.

7. Add extra virgin olive oil (13.5g or 1 tbsp). 

8. Mix until the dough "strand" begins to peel off the mixing bowl. The mixture is expected to be wet and sticky. 

   • If using stand mixer, use medium speed for approx. 10-12 mins.

Proofing (room temp 80min, low temp 24-48hrs)

9. Generously grease a quarter sheet pan (spray or smear oil on pan) for proofing.

10. Use a scraper to gather the dough into a full clump from the mixing bowl. Transfer the dough to the quarter sheet pan. 

11. Wet fingers well to prevent sticky during forming. Do not add additional dry flour to prevent sticking. Form the dough into a ball by stretching the dough and fold back (perform this process by stretching out to 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock). Flip the dough so the smooth side is up.

12. Allow dough to proof for 40 minutes.  The dough is expected to spread and flatten out from the ball. Repeat the forming process.

13. Allow dough to proof for another 40 minutes. Repeat the forming process again.

14. Generously grease a bowl  (spray or smear oil on pan) for additional low-temperature proofing.

15. Transfer the dough ball to the greased ball. Cover and store the dough in the fridge for second proofing (24-48hrs).

Day 3 

16. 3 hrs before baking, take the dough out. The dough volume is probably the same as the day before.

17. Prepare the final proofing and baking by brushing softened butter on the bottom and all the inside edges of a quarter sheet pan.

18. In addition to the butter, brush on olive oil (1 tbsp) on the bottom and all the inside edges of the quarter sheet pan.

19. Transfer the dough to the grease pan.

20. Gently stretch the dough out to cover approx. 80% surface of the pan.

21. Allow the dough to proof for 2.5-3hrs at 78-82°F. 

22. Preheat oven to 475°F.

23. After final proof, sprinkle on coarse-grind salt and fresh rosemary. 

24. Before baking, gently poke down the dough with fingers spread out to give the dough the "classic" focaccia shape (this creates small divots to retain the final olive oil sprinkle).

25. Sprinkle extra virgin olive oil on top. 

26. Bake for 12-13 minutes. Make sure to watch the dough for the final 2-3 minutes to make sure it's not browned.

27. Once done, immediately transfer baked focaccia to a cooling rack to rest for 10mins before serving.

NOM NOM CHOMP!