Serves 1
Directions
- 1Mix all ingredients.
- 2Cover and rest 40 min.
- 3With wet hands, perform a few folds until smoother.
- 4Transfer to an oiled container, rest 3 hrs at room temp, then refrigerate overnight (up to 48 hrs).
- 5Place in an oiled 9×13” pan.
- 6Cover and let rise until puffy (about 2+ hrs).
- 7Drizzle generously with olive oil, spread, and dimple.
- 8Add toppings.
- 9Bake at 420°F / 215°C for 20–30 min until golden.
- 10Finish with more EVOO + flaky salt.
Ingredients
- 500 g bread flour
- 400 g water
- 100 g active levain
- 5 g instant yeast
- 15 g extra-virgin olive oil
- 10 g salt
- 1 tsp dry herbs
- toppings
- finely grated Parmesan
- flaky salt
Equipment
9x13” pan
Tips
- Use bread flour for a chewier bite, pizza flour for a lighter crumb.
- Be generous with olive oil, it’s key for flavor + that golden crust.
- Cold ferment overnight for deeper flavor (up to 48 hrs).
- Always oil your pan well or use parchment , focaccia will stick.
- A 9×13” pan = thick, sandwich-style focaccia. Larger pan = thinner.
- Bake in a very hot oven for the best rise and crisp edges.
- Let it cool slightly before cutting to keep the crumb soft.
- Mix finely grated Parmesan into the dough before bulk fermentation it melts into the gluten and gives an incredible savory depth.
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