Focaccia

Ingredients

• 3.5 cups Bread Flour (or 483 g, high‑protein for better gluten development)
• 7 g Instant Dry Yeast (about 2 ¼ teaspoons, active at room temperature)
• 2 teaspoons Kosher Salt (adds flavor, not the same as table salt)
• 1.75 cups Warm Water (about 110°F (43°C), helps activate yeast)
• 1 tablespoon Olive Oil (lightly coats dough, adds tenderness)
• 2 tablespoons Olive Oil (for pan) (to grease quarter‑sheet pan and create dimples)
• 1 teaspoon Dried Herbs (optional, for topping (e.g., rosemary, thyme))
• 1 teaspoon Coarse Sea Salt (sprinkled on top before baking)

Instructions

1. Combine dry ingredients and add liquids

   In a large mixing bowl whisk together the bread flour, instant dry yeast, and kosher salt. Add the warm water and 1 Tbsp olive oil, mixing until a shaggy dough forms. If the dough feels dry, add a splash more water; it should be slightly sticky but manageable.

   Time: PT5M

2. First rest (autolyse)

   Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rest for 30 minutes. This allows the flour to hydrate and the gluten to begin developing.

   Time: PT30M

3. First stretch and fold

   Wet your hands, grab the dough from the side of the bowl, stretch it upward, then fold it back onto itself. Rotate the bowl and repeat 4‑5 times until the dough feels smoother.

   Time: PT5M

4. Second rest

   Cover the bowl again and let the dough rest for another 30 minutes.

   Time: PT30M

5. Second stretch and fold

   Perform another set of stretch‑and‑folds exactly as in step 3. This reinforces the gluten network.

   Time: PT5M

6. Bulk fermentation

   Leave the dough to rise in a warm place (around 75°F/24°C) for 5‑8 hours, or until it has roughly doubled in size. The longer the fermentation, the more flavor develops.

   Time: PT6H

   Temperature: 75°F

7. Shape and final proof

   Generously oil a quarter‑sheet pan. Gently turn the dough onto the pan, seam side down, and lightly stretch it to fit the pan. Drizzle a little olive oil over the top, dimple the surface with your fingertips, and sprinkle dried herbs and coarse sea salt. Cover and let proof for 1 ½‑2 hours, until the dough is puffy.

   Time: PT1H45M

8. Bake

   Preheat the oven to 425°F (220°C). Place the pan in the oven and bake for 25‑28 minutes, until the crust is deep golden and the loaf sounds hollow when tapped on the bottom.

   Time: PT27M

   Temperature: 425°F

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

40 g

Fat

2 g

Fiber

2 g