Focaccia
Makes one half-sheet
INGREDIENTS
Whole wheat “sponge”:
125grams whole wheat flour 125grams water
1gram instant yeast
Focaccia:
600grams white bread flour 250grams whole wheat flour
2 grams instant yeast
18 grams salt
500 grams water
180 grams olive oil, plus more for the pan
DIRECTIONS
Make the sponge eight to 12hours before making the final recipe: Using a stand mixer with the dough hook, mix all the sponge ingredients together on low speed for 4minutes. Transfer sponge to a lightly oiled container. Sit out at room temperature for 8to 12hours to develop.
The next day, place all the ingredients, including the sponge, in a stand mixer with the dough hook again. Mix for 3minutes on low speed, followed by 5minutes at medium-high. At this stage, the dough should have a tacky, flexible feel to it. Move your dough to a large oiled bowl to rise at room temperature for 1hour.
Give the dough a series of turns, picking up a quarter at a time and folding the dough upon itself. After all 4turns, flip the dough completely upside down, so your turns are tucked underneath the dough mass. Cover the bowl loosely with a tea towel, and move the dough to the fridge to cold ferment for 6 to 12 hours.
To bake, generously cover a rimmed halfsized sheet pan with olive oil and plop the dough on top. Turn the dough over so there is olive oil on both sides.
Let the dough proof: Place it in a warm spot for 30minutes, then stretch the dough lightly, every 30minutes. When your dough stretches easily all the way to the corners of the sheet pan, dimple the entire dough by pressing your fingers directly down into the dough.
Heat your oven to 400degrees.
Let the focaccia rise another 30 minutes in the sheet pan. Once the dough has a light and airy touch to it, and it has grown to fit the entire half-sized sheet pan, it is ready to bake.
Sprinkle the top of the focaccia with any ingredient you fancy: green olives, Parmesan, red pepper flakes, anchovies, Maldon salt or go plain. Bake at 400 degrees for 20minutes, until it’s a dark amber color. Give it one final brush of olive oil and serve.