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 min2 of 5 steps give no time
- Needs you
- none given
- If you get it wrong
- Forgiving — the twenty-five minutes at 450°F is the only part that burns, and it burns at the oil rather than the crumb
mix to a wet dough
not timedfrom the start
cover, chill 18 hours
18 hrwalk away(we think)from the start
oil a 9x13-in pan, stretch dough in, rise 2 hours
2 hrwalk away(we think)18 hr in
dimple and top
not timed20 hr in
bake 450°F 25 min
25 minwalk away(we think)20 hr in
- you can walk away
- never timed
- we think
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 25 min
>> slack: forgiving — the twenty-five minutes at 450°F is the only part that burns, and it burns at the oil rather than the crumb
>> step: mix to a wet dough
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).
>> step: cover, chill 18 hours
Cover @&(~1)dough{} and refrigerate ~{18%hours}.
>> step: oil a 9x13-in pan, stretch dough in, rise 2 hours
Turn @&(~1)dough{} into a #9x13-in pan{} coated with @extra-virgin olive oil{4%Tbs}(60 mL) and rise ~{2%hours}.
>> step: dimple and top
Dimple @&(~1)dough{} and top with @olive oil{2%Tbs}(30 mL), @chopped rosemary{1%Tbs}, and @flaky sea salt{1%tsp}.
>> step: bake 450°F 25 min
Bake @&(~1)focaccia{} at 450°F for ~{25%min}.