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Ultra Bubbly Artisan Focaccia
A hands‑off, high‑hydration focaccia that develops massive bubbles and airy crumb after a 48‑72 hour cold ferment. Made with a stand‑mixer, a quick slap‑and‑fold, and baked at blistering 500‑550°F for a crisp, golden crust. Optional toppings and a decadent sandwich version are included.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Oven reaches 550 °F – use oven mitts and keep children away.
- • Hot oil can splatter when drizzling; add slowly.
- • Sharp knife when slicing the hot focaccia.
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