Focaccia Bread

INGREDIENTS

Biga

  • 984 g bread flour

  • 544 g water

  • 0.5 g yeast, dry

Final Dough

  • 3121 g bread flour

  • 2381 g water

  • 245 g olive oil

  • 32 g malt syrup

  • 14 g yeast, dry

  • 82 g salt

  • 1533 g biga

Directions

  1. Mix biga 18 hours in advance.

  2. Mix:  Improve mixing / mix 1st speed for 4 minutes, 2nd speed for 2 minutes

  3. Bulk Ferment:  45 minutes in tub

  4. Fold

  5. Bulk Ferment 10 minutes

  6. Divide:  1 lb.

  7. Pre-shape: Lightly shape round, dip bottom in semolina, place on sheet tray with silicon paper. Brush with olive oil

  8. Intermediate Ferment:  10 minutes

  9. Final Shape: Stretch out to 12" x 6" stipple with olive oil and place in proofer

  10. Final Fermentation: 30 minutes

  11. Prep for oven: stipple with olive oil and place toppings on

  12. Bake:  465* F for 18 minutes and steam then vent for 4 minutes

  13. Brush with olive oil and sprinkle lightly with kosher salt after baking

A FAVORITE OF

Jessica Sigmundsson