Focaccia.

Focaccia.

The Dough

Ingredient Weight US Volume Bakers Percentage
Bakers Flour 300 g 10.58 oz 2.35 cups 100.00%
Starter @100%hyd (fully active) 264 g 9.31 oz 2.07 cups 88.00%
Water (just warm) 86 g 3.03 oz 0.36 cups 28.67% (hydration)
1/4 Cup Extra Virgin Olive Oil 50 g 1.76 oz 3.52 tbspns 16.67%
1 Tsp salt 3 g 0.11 oz 0.16 tbspns 1.00%
1/4 Tsp Mixed Herbs (optional) 1 g 0.04 oz 0 tbspns 0.33%
Total Weight: 704 grams / 24.83 ounces
Total Flour Weight: 300 grams / 10.58 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Mix all ingredients and let stand covered for 15 minutes. Knead for at least 10 minutes preferably 12 minutes, you will not need any extra flour to knead this.
Proof for 3 - 3 1/2 hours or until at least doubled. Then gently knead for about 30 seconds.
Put dough onto an ungreased non-stick baking tray and flatten gently to about 20mm thick, then proof for 30 minutes.

I then put rosemary leaves on top and firmly dimple the top with the tips of my fingers, push right into it. Then brush with some olive oil and let it pool a bit in the dimples.
Bake in a pre heated fan forced oven at 230C for 18 - 20 minutes.
Let cool for an hour before cutting

3 comments

Let cool for an hour before cutting

:D :D :D

Interesting recipe. I have only one problem with it: Italian focaccia is baked in hoodles of oil!! Or it would just taste like a thick pizza...

I've just made this for the second time, except I have added peeled cherry tomatos, fresh spinach and marinated garlic & chive boccocini cheese.  Here's the result.