Ultra Bubbly Artisan Focaccia

Ingredients

• 825 grams Bread flour (high‑protein bread flour)
• 150 grams Whole wheat flour (stone‑ground whole wheat flour)
• 830 grams Water (lukewarm, 100°F / 37°C)
• 7 grams Instant yeast (active dry or instant yeast)
• 150 grams Mature sourdough starter (optional, 100 % hydration)
• 20 grams Fine sea salt
• 30 grams Extra virgin olive oil (for dough; extra for drizzling)
• 10 grams Za'atar (Middle Eastern herb blend for topping)
• 5 grams Flaky sea salt (for topping)
• 2 pieces Ripe tomatoes (medium, thinly sliced; season with salt before using)
• 6 slices Prosciutto (thinly sliced, crisped in a pan)
• 80 grams Mayonnaise (≈ 1/3 cup)
• 30 grams Pesto (≈ 2 Tbsp)
• 15 grams Lemon juice (juice of half a lemon)
• 30 grams Baby lettuce leaves (mixed baby lettuce)
• 100 grams Truffle mozzarella (thin slices)
• 50 grams Genoa salami (thin slices)
• 20 grams Greek pickled peppers (optional, thinly sliced)

Instructions

1. Combine flours

   In the bowl of a stand mixer, add 825 g bread flour and 150 g whole‑wheat flour. Mix on low until fully combined.

   Time: PT2M

2. Dissolve yeast

   Heat 830 g water to about 100 °F (37 °C). Sprinkle 7 g instant yeast (or 150 g sourdough starter if using) into the water and stir until dissolved.

   Time: PT2M

   Temperature: 100°F

3. Mix dough – low speed

   Attach the dough hook, start the mixer on low, and slowly pour the yeast‑water mixture into the flour. Mix for 10 minutes, scraping the sides as needed, until all flour is hydrated.

   Time: PT10M

4. Add salt

   Add 20 g fine sea salt. Increase mixer speed to medium‑low and mix for another 10 minutes.

   Time: PT10M

5. Incorporate olive oil

   Drizzle 30 g extra‑virgin olive oil into the dough and mix for 3‑5 minutes until the oil is fully absorbed and the dough looks glossy.

   Time: PT5M

6. Slap‑and‑fold

   Turn the dough out onto an un‑floured work surface. Using both hands, slap the dough onto the surface, fold it over itself, flip, and repeat. Continue for about 2 minutes until the dough is smooth, elastic, and less sticky.

   Time: PT2M

7. Cold ferment

   Grease a 3‑4 qt container (or a 9×13 in pan) with olive oil, place the dough inside, cover with a greased lid or plastic wrap, and refrigerate for 48‑72 hours.

   Time: PT5M

8. Room‑temperature proof

   Remove the dough from the fridge, drizzle a little olive oil on a baking sheet, and gently transfer the dough onto it without degassing. Cover with another baking tray and plastic wrap. Let sit at room temperature for 2‑3 hours, until the dough expands close to the pan edges.

   Time: PT2H30M

9. Preheat oven & add toppings

   Preheat the oven to its maximum temperature, ideally 500‑550 °F. Lightly spray the dough with oil, drizzle generously with extra‑virgin olive oil, sprinkle za'atar and flaky sea salt (or any toppings you like).

   Time: PT15M

   Temperature: 500-550°F

10. Bake

    Bake the focaccia for 20‑25 minutes, until the top is deep golden‑brown with a slight char and the interior is airy.

    Time: PT25M

    Temperature: 500-550°F

11. Cool

    Remove the focaccia from the oven, transfer to a wire rack and cool for about 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

7 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour (less gluten)
• Instead of Whole wheat flour: Spelt flour
• Instead of Instant yeast: Fresh yeast (21 g)
• Instead of Fine sea salt: Kosher salt (use 25 g)
• Instead of Extra virgin olive oil: Vegetable oil (not recommended)
• Instead of Ripe tomatoes: Heirloom tomatoes
• Instead of Prosciutto: Cured ham
• Instead of Mayonnaise: Vegan mayo
• Instead of Pesto: Basil sauce
• Instead of Lemon juice: Lime juice
• Instead of Baby lettuce leaves: Arugula
• Instead of Truffle mozzarella: Regular mozzarella
• Instead of Genoa salami: Pepperoni

Equipment Needed

• Stand mixer with dough hook
• Large mixing bowl
• Kitchen scale
• Plastic wrap or greased lid
• 9×13 inch baking pan
• Oil spray bottle (optional)
• Oven
• Wire rack (optional)
• Bench scraper / spatula (optional)
• Sharp knife (optional)

Critical Steps — Do Not Skip

• Mixing the dough for the full 10 min low speed and 10 min with salt
• Slap‑and‑fold technique to develop gluten quickly
• Cold fermentation for 48‑72 hours
• Room‑temperature proof without degassing
• Baking at 500‑550 °F for a crisp, charred crust

Chef Tips from the Video

• Use stone‑ground whole wheat flour for extra flavor and a slightly nuttier crumb.
• A drizzle of high‑quality extra‑virgin olive oil just before baking adds richness and helps the toppings adhere.
• If you like extra dimples, press fingertips into the dough after the final proof, but don’t over‑press or you’ll release the gas.
• For a smoky flavor, add a pinch of smoked paprika to the topping mix.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month. Thaw in the fridge before reheating.

Room temperature: Best eaten within 24 hours; can sit at room temperature for up to 2 days.

Make-Ahead Tips

• The dough can be prepared up to 5 days in advance and kept refrigerated.
• After the cold ferment, you can freeze the shaped dough; thaw overnight in the fridge before the final proof.
• Pre‑mix dry ingredients (flours, salt, yeast) and store in a sealed jar for quick assembly.