– combine flour, salt, yeast and malt powder in a large container and mix together. – Add in the water and maple syrup and mix until roughly incorporated and no dry streaks remain – Pour over 4 tbsp of the olive oil and flip the dough to coat – Stretch and fold the dough from all 4 sides, pulling the outside edge up, and to the top middle. Start this at the 15 minute mark, and repeat every 15 minutes for an hour (4 times total) – Proof 48 hours in the fridge (up to 96 hours)
– Butter a large baking sheet and add another splash of evoo and then turn the dough out into the pan – Stretch and fold again then flip so folded side is down, hiding any seams, and pour any excess oil from the first container on top. – Let proof until doubled in size, at room temperature – The dough should mostly fill the pan now, if not, lightly stretch the dough to fill the pan careful not to completely degas – Drizzle with remaining evoo (2 tbsp) and dimple it all over with your finger tips, pressing all the way to the bottom of the pan (but not breaking through completely) – Bake @ 425°F convection for 18-22 minutes until golden brown on top and internal temperature is between 195-200°F
i like to eat my focaccia with heavy garlic in the olive oil and then some cucumber slices (i just take bites out of a whole focaccia and a whole cucmber when im on the go) but when im homr i like a thin layer of classic hummus below some cucmber slices and its a divine sandwich for my vegetarian diet
10 Comments
Ingredients:
– 625g ‘00’ flour (5 cups)
– 22g salt (1.5 tbsp)
– 5g instant yeast (1 tsp)
– 5g diastatic malt powder (1 tsp)
– 84g evoo (6 tbsp divided)
– 591g warm water (2.5 cups)
– 14g maple syrup (1 tbsp)
95% hydration
Directions:
– combine flour, salt, yeast and malt powder in a large container and mix together.
– Add in the water and maple syrup and mix until roughly incorporated and no dry streaks remain
– Pour over 4 tbsp of the olive oil and flip the dough to coat
– Stretch and fold the dough from all 4 sides, pulling the outside edge up, and to the top middle. Start this at the 15 minute mark, and repeat every 15 minutes for an hour (4 times total)
– Proof 48 hours in the fridge (up to 96 hours)
– Butter a large baking sheet and add another splash of evoo and then turn the dough out into the pan
– Stretch and fold again then flip so folded side is down, hiding any seams, and pour any excess oil from the first container on top.
– Let proof until doubled in size, at room temperature
– The dough should mostly fill the pan now, if not, lightly stretch the dough to fill the pan careful not to completely degas
– Drizzle with remaining evoo (2 tbsp) and dimple it all over with your finger tips, pressing all the way to the bottom of the pan (but not breaking through completely)
– Bake @ 425°F convection for 18-22 minutes until golden brown on top and internal temperature is between 195-200°F
This looks so good! You’re such a great cook!
wait noooo, now i want focaccia and i can't do anything about it.
Hub ah music😂
Are you using ap for this or bread flour? Looks crunchy but pillowy. Ive made about 100 "loaves" and ill never have enough.
where is the garrrrrlic
i like to eat my focaccia with heavy garlic in the olive oil and then some cucumber slices (i just take bites out of a whole focaccia and a whole cucmber when im on the go) but when im homr i like a thin layer of classic hummus below some cucmber slices and its a divine sandwich for my vegetarian diet
yoooo the dough looked awesome
Keep it up dude!
Looks great! What size pan did you use?