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Equipment

  • 9×13 inch dark metal pan

Ingredients
  

  • Ingredients for 9×13 inch pan:
  • Starter Poolish:
  • 200 gr bread flour
  • 200 gr water
  • 1/2 tsp yeast
  • 1 tsp honey or sugar
  • Dough:
  • All the poolish
  • 430 gr bread flour
  • 304 gr very cold water
  • 16 gr salt
  • 3 tablespoons extra virgin olive oil
  • Flaky salt generous amount
  • Fresh rosemary optional

Instructions
 

  • The day before, make starter simply by mixing bread flour, water, yeast, and honey. Cover and let rest on the countertop for about 5-6 hours.
  • After it has tripled in volume and lots of bubbles on top, mix in the rest of the flour and the ice cold water and salt. Finally, add the extra virgin oil, no kneading required.
  • Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center.
  • Flip seamside down and shape into a ball.
  • The dough will be very wet and sticky.
  • Place in the fridge overnight.
  • The day after, layer pan with parchment paper, then drizzle EVO oil abundantly. Shape the dough into a ball and place the dough in the pan (seamside down), grease the top of the dough with extra virgin olive oil and cover with plastic wrap. Let rest in a warm place for about 3.5-4 hours (it has to rise covering the entire surface of the pan).
  • Preheat oven at 425°F.
  • Grease your fingertips, drizzle some on the focaccia and dimple. Sprinkle with some flaky salt and fresh rosemary (optional)
  • Bake on bottom rack for about 10-12 minutes (it has to be crispy), then move on the middle rack and finish baking until golden crispy on top (about 5-7 minutes).
  • Take it out of the oven and place on a baking rack without the parchment paper. Let cool for about 20 minutes before cutting.