How One of NYC’s Best Bakeries Makes Focaccia

Ingredients

• 500 g Bread Flour (King Arthur high‑protein (14% protein) bread flour)
• 100 g Whole Wheat Flour (Adds flavor and aids fermentation)
• 380 g Water (Room‑temperature (77°F / 25°C) water; hold back 5% for later)
• 12 g Fine Sea Salt (Higher sodium than kosher salt; 2% of total flour weight)
• 2 g Instant Active Dry Yeast (Less than 0.5% of flour weight; ensures consistent rise)
• 150 g Leavon (Active Sourdough Starter) (Prepared the day before; 30% hydration starter)
• 200 g Crème Fraîche (High heat tolerance; spread on top before baking)
• 150 g Bacon Trimmings (or smoked pork sausage) (Finely chopped; provides smoky, fatty flavor)
• 30 ml Olive Oil (Golden Nana olive oil; drizzled before docking)
• 20 g Fresh Chives (Finely sliced; added after baking for fresh oniony bite)
• 15 ml Olive Oil (for pan coating) (Light coating of the Lloyd pan to prevent sticking)

Instructions

1. Prepare the Leavon (Starter)

   Combine 100 g bread flour with 100 g water in a plastic container, stir until smooth, cover, and let sit at room temperature overnight (about 12 h).

   Time: PT5M

2. Autolyse the Flour

   In the stand mixer bowl, add the remaining 500 g bread flour, 100 g whole‑wheat flour, and 361 g of the water (hold back 5%). Mix on low until no dry spots remain.

   Time: PT30M

3. Incorporate Yeast and Starter

   Sprinkle 2 g instant yeast over the dough, add the 150 g active leavon, and mix on medium speed for 4 minutes.

   Time: PT4M

4. Add Salt and Remaining Water

   Add 12 g fine sea salt and the remaining 19 g water, then mix for another 4 minutes until fully incorporated.

   Time: PT4M

5. First Rest

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

   Time: PT30M

6. First Slap‑and‑Fold

   Using a bench scraper, lift the dough, slap it onto the bowl surface, and fold it over itself. Repeat for about 5 minutes until the dough feels tighter.

   Time: PT5M

7. Second Rest

   Cover and rest for another 30 minutes.

   Time: PT30M

8. Second Slap‑and‑Fold

   Repeat the slap‑and‑fold technique for 5 minutes.

   Time: PT5M

9. Third Rest

   Cover and rest for 30 minutes.

   Time: PT30M

10. Third Slap‑and‑Fold

    Perform another 5‑minute slap‑and‑fold.

    Time: PT5M

11. Fourth Rest

    Cover and rest for 30 minutes.

    Time: PT30M

12. Fourth Slap‑and‑Fold (Gentle)

    Do a final gentle fold for 5 minutes, being careful not to deflate the dough too much.

    Time: PT5M

13. Bulk Proof

    Let the dough sit, covered, for about 3 hours at room temperature (≈75°F/24°C) until it has roughly doubled and fills the container.

    Time: PT3H

14. Shape into Lloyd Pan

    Generously oil the Lloyd pan, gently turn the dough onto the pan, and stretch it to fill the pan evenly. Use wet hands to avoid tearing.

    Time: PT10M

15. Second Proof in Pan

    Cover the pan with a kitchen towel or plastic wrap and let it proof for 1.5–2 hours until the surface is puffy and the dough touches the pan’s rim.

    Time: PT2H

16. Cold Retard (Overnight)

    Place the pan in a walk‑in cooler or refrigerator (≈4°C/39°F) and let it chill overnight (about 8 hours). This stops fermentation and develops flavor.

    Time: PT8H

    Temperature: 4°C

17. Bring to Ambient and Final Proof

    Remove the pan from the fridge, let it sit at room temperature for 30 minutes, then place it in a proofer set to 28°C (82°F) with 85% humidity for 1 hour.

    Time: PT1H

    Temperature: 28°C

18. Preheat Oven

    Preheat a deck oven to 550°F (288°C). If using a home oven, place a pizza stone inside and preheat to the same temperature.

    Time: PT20M

    Temperature: 550°F

19. Add Toppings

    Spread the 200 g crème fraîche evenly over the dough, scatter the chopped bacon trimmings, drizzle with 30 ml olive oil, and lightly dock the surface with a fork or a dough docker.

    Time: PT5M

20. Bake

    Slide the pan onto the hot stone and bake for 15–18 minutes, or until the bottom is deep golden brown and the top is crisp.

    Time: PT20M

    Temperature: 550°F

21. Finish and Serve

    Remove from the oven, sprinkle fresh chives over the hot bread, let it cool on a rack for 5 minutes, then cut into 10 equal squares and serve warm.

    Time: PT5M

Nutrition Facts

Calories

328

Protein

10 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g