Source in .scx format of Focaccia bread
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<RecipeTitle>Focaccia bread</RecipeTitle>
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<IngredientText>Unbleached/White Bread Flour 5 C 615 g
Instant Yeast 2 t 6 g
Salt 2 t 14 g
Olive Oil 6 T 85 g</IngredientText>
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<IngredientItem>Water</IngredientItem>
<IngredientComment>room temperature 2 C 480 g</IngredientComment>
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<IngredientText>Herb Oil (see below) ½ C 60 – 120 g</IngredientText>
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<IngredientItem>Olive Oil</IngredientItem>
<IngredientComment>(for the pan) ¼ C</IngredientComment>
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<RecipeText>Coarse Salt TT
C=cup T=tablespoon t=teaspoon g=grams
TT=to taste
Add the flour, salt and yeast into the bowl of a standing mixer. Mix on low speed until combined. Add the oil and water and mix on low speed until the ingredients form a wet, sticky ball — aka shaggy mass. Switch to the dough hook, and mix on medium speed (ONE notch above low) for 5 to 7 minutes, or until the dough is smooth and sticky. It should clear the sides of the bowl but stick to the bottom.
Sprinkle a 6? square of flour on the counter. Use a scraper to transfer the sticky dough to the bed of flour, then dust the top of the dough liberally. Pat the dough into a rectangle and rest it 5 minutes.
Coat your hands with flour and stretch the dough from each end to twice its size. Fold it into thirds, letter style, back into it’s original rectangle shape. Mist with oil and loosely cover with plastic wrap. Let rest 30 minutes.
Repeat the stretch and fold 2 more times, allowing the dough to rest for 30 minutes in between. After the last fold, allow the covered dough to ferment on the counter for 1 hour. It will swell, but not necessarily double in size.
Line a sheet pan with parchment or wax paper, drizzle with ¼ cup olive oil and spread it with your hands. Gently transfer the dough to the pan using your oiled hands and scraper. Spoon ½ of the herb oil all over the dough.
Use your fingertips to dimple the dough and spread it to fill the pan. Avoid tearing or ripping the dough. If the dough becomes to springy, allow it to rest 10 minutes before continuing. Fill the pan as well as you can, keeping a uniform thickness. Use more herb oil as needed to coat the entire surface of the dough.
Loosely cover the dough with plastic wrap and refrigerate overnight, or for up to 3 days.
Remove the pan from the fridge 3 hours before baking. Drizzle with additional herb oil as desired, and dimple it in. (It looks like a lot, but use as much as you want, the dough will absorb the oil as it bakes — don’t skimp, pimp that foccacia with oil — that’s why it tastes soooo good.) Cover again, and allow to proof at room temp for 3 hours or until the dough doubles in size. Sprinkle liberally with coarse salt.
Preheat the oven to 500° F with the rack in the middle. Place the pan in the oven, then reduce the temperture to 450° F. Bake for 10 minutes; rotate the pan 180°, then bake for another 10-15 minutes until golden brown.
Remove from the oven, and transfer the foccacia from the pan to a cooling rack. Peel the parchment from the bottom of the dough. Cool 15 minutes before serving.
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