Printable Recipe
Focaccia Bread
A chewy, airy flatbread with a thin crust, often topped or filled, made through a 3-day process involving leavening, proofing, and baking.
Prep time
PT30M
Cook time
PT30M
Yield
1
Ingredients
13
Steps
10
Filed under: pork, baking.
Source channel: Bon Appétit
Key ingredients
° Fahrenheit water, King Arthur special patent bread flour, whole wheat flour, sea salt, instant active yeast.
Ingredients
- 60° Fahrenheit water
- King Arthur special patent bread flour
- whole wheat flour (optional, for flavor and fermentation)
- sea salt
- instant active yeast
- olive oil
- chives
- bacon
- creme fraiche
- tomatoes
- olives
- grape
- rosemary
Method
- Mix leavon (starter) with flour and water in a mixer until smooth and no dry lumps are present.
- Let the leavon sit at room temperature for several hours until active and doubled in size.
- Scale out flour, salt, yeast, and water, then mix in a mixer for about 1 minute until combined.
- Allow the dough to autolyse for 25 to 30 minutes to hydrate the flour.
- Add yeast and leavon to the dough, then mix for 4 minutes to incorporate.
- Gradually add salt and stream in water while mixing, until the dough is cohesive and elastic.
- Perform several folds every 30 minutes over a few hours to develop gluten.
- Shape the dough into a packet, then proof for 1.5 to 2 hours until it fills the pan and develops tension.
- Transfer the shaped dough to oiled deep dish pans, then proof in the refrigerator overnight.
- Bake the focaccia at a high temperature until the bottom is golden brown and crispy, with air pockets and toppings as desired.