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Focaccia

Baker's yeast​

  • Flour: 440g 40% AP + 60% Bread flour
  • Olive oil: 15g
  • Salt: 5g
  • Instant yeast: 5g
  • Water: 330g (75%)
  1. Mix everything except the oil.
  2. Rest 15 minutes. (45 with sourdough starter).
  3. Stretch and fold.
  4. Rest 15 minutes (45 with sourdough starter).
  5. Add the oil.
  6. Repeat until you have 3 sets of stretch and fold.
  7. Let proof for 1h or 2h until it doubles in size.
  8. Optional: put in fridge for a day or 2 if needed.
  9. Coat a 22x33cm cake pan with a good amount of olive oil.
  10. Dump the dough and push it towards the size of the pan. Let rest a bit if the gluten is too tight.
  11. Let rest another 15 minutes.
  12. Add some olive oil on top and rest of the toppings, like sundried tomatoes, jalapeños, olives, rosmary, etc.
  13. Get some brine, and wet your hands with it and push your toppings into the dough.
  14. Let proof for 30-60 minutes until extra bubbly.
  15. Preheat oven.
  16. Bake at 230c for 25ish minutes until golden.
  17. Let cool on a rack.

Sourdough​

  • Flour: 440g 40% AP (176g) + 60% Bread flour (264g)
  • Olive oil: 15g
  • Salt: 5g
  • Sourdough starter: 75g
  • Water: 330g (75%)
  1. Mix everything.
  2. Rest 45 minutes.
  3. Stretch and fold.
  4. Rest 45 minutes.
  5. Repeat until you have 3 sets of stretch and fold.
  6. Let proof overnight in the fridge.
  7. Day after: let proof at room temp for 2-3 hours
  8. Add another stretch and fold.
  9. Coat a 22x33cm cake pan with a good amount of olive oil.
  10. Dump the dough and push it towards the size of the pan. Let rest a bit if the gluten is too tight.
  11. Let rest for 1h-2h until some bubbles appear.
  12. Add some olive oil on top and rest of the toppings, like sundried tomatoes, jalapeños, olives, rosmary, etc.
  13. Get some water with disolved salt in it and wet your hands with it and push your toppings into the dough.
  14. Let proof for 30-60minutes until extra bubbly.
  15. 230° preheated 25.
  16. Let cool on a rack.

Poolish and tangzhong​

Ingredients/Derivatives

Poolish 40%:

  • Bread Flour: 100g 40.0%
  • Water: 100g 40.0%
  • Instant Yeast: 0.5g 0.2% (less than 1/8 tsp)

Tangzhong 20%

  • Bread Flour: 50g 20.0%
  • Boiling Water: 75g 30.0%

Dough:

  • Bread Flour: 100g 40.0%
  • Water: 25g 10.0%
  • Salt: 4.5g 1.8%
  • Olive Oil: 15g 6.0%