Focaccia
Three ways to read this recipe
The table
| 4 cups(500 g)bread flour | mix to a wet dough | cover, chill 18 hours | oil a 9x13-in pan, stretch dough in, rise 2 hours | dimple and top | bake 450°F 25 min |
| 1 tsp(3 g)instant yeast | |||||
| 2 tsp(10 g)fine sea salt | |||||
| 1 3/4 cups(400 g)cool water | |||||
| 4 Tbs(60 mL)extra-virgin olive oil | |||||
| 2 Tbs(30 mL)olive oil | |||||
| 1 Tbschopped rosemary | |||||
| 1 tspflaky sea salt | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1mix to a wet dough
3oil a 9x13-in pan, stretch dough in, rise 2 hours
goes in with what step 2 made
4dimple and top
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 20 hr 25 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 20 hr.
mix to a wet dough
not timedfrom the start
cover, chill 18 hours
18 hrwalk away(read off the step)from the start
oil a 9x13-in pan, stretch dough in, rise 2 hours
2 hrwalk away(read off the step)18 hr in
dimple and top
not timed20 hr in
bake 450°F 25 min
25 minwalk away(read off the step)20 hr in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
You'll need 9x13-in pan
Goes with
See how it is written
>> title: Focaccia
>> category: Breads
>> tags: bread, italian, olive oil, rosemary, oven
>> counters: Bakery, Pizzeria
>> servings: 12
>> time: 20 hr
>> step.1: mix to a wet dough
>> step.2: cover, chill 18 hours
>> step.3: oil a 9x13-in pan, stretch dough in, rise 2 hours
>> step.4: dimple and top
>> step.5: bake 450°F 25 min
Mix @bread flour{4%cup}(500 g), @instant yeast{1%tsp}(3 g), @fine sea salt{2%tsp}(10 g), and @cool water{1 3/4%cup}(400 g).
Cover @&(~1)dough{} and refrigerate ~{18%hours}.
Turn @&(~1)dough{} into a #9x13-in pan{} coated with @extra-virgin olive oil{4%Tbs}(60 mL) and rise ~{2%hours}.
Dimple @&(~1)dough{} and top with @olive oil{2%Tbs}(30 mL), @chopped rosemary{1%Tbs}, and @flaky sea salt{1%tsp}.
Bake @&(~1)focaccia{} at 450°F for ~{25%min}.