Focaccia

Ingredients

• 9 g Instant Yeast
• 335 g Warm water (~105-115°F)
• 450 g Flour
• 9 g Salt
• 9 g Extra Virgin Olive Oil

For Baking

• 20 g Extra Virgin Olive Oil
• 20 g Water

Directions

1. Proof Yeast: Mix warm water, a spoonful of flour, yeast, and sugar; let sit ~5 minutes until foamy.
2. Mix Dough: Sift flour and salt, add yeast mixture, and mix until a sticky dough forms.
3. Add Oil & Rest: Work in olive oil, cover, and rest 20 minutes.
4. Stretch & Fold: Perform 4 sets of stretch-and-folds, resting 25-30 minutes between sets.
5. Prep Pan: Drizzle olive oil in a 9x13" pan. After last fold, transfer dough and gently spread to edges (rest if springy).
6. Final Proof: Cover and proof 45-60 minutes until puffy with bubbles.
7. Preheat & Dimple: Preheat oven to 450°F. Dimple dough with wet fingers.
8. Top & Bake: Whisk olive oil and water until emulsified; pour over dough. Sprinkle salt, herbs, and toppings. Bake 20-25 minutes until golden.
9. Cool & Serve: Rest under a cloth for 5 minutes, then slice and serve.

Chef's Notes

• Pro tip: You can use all-purpose or bread flour for this recipe; both work well
• Great for sandwiches or Detroit-style pizza

Baking Timeline

Step	Direction	Time (min)	Notes
1	Proof yeast	10	Water + 1 tbs flour
2	Mix		Flour and salt, no kneading
3	Rest	20
4	Proof #1 (Stretch and Fold)	30	Stretch and fold, rest, repeat x4 (total)
5	Shape	10	Oiled 9x13" pan
6	Proof #2	60	Preheat @30min
7	Dimple	10	Wet hands
8	Bake	25	Flaky salt, fresh herbs, olives, etc